Poularde De Bruxelles Recipe
Going by its looks this Poularde De Bruxelles recipe seems yummy. The Poularde De Bruxelles is made with Chicken which is easily available at any grocery store. There is not a single month when I don't serve this yummy Main Dish! You will definitely come back and thank me for sharing this Poularde De Bruxelles recipe.
Ingredients
1 medium roasting chicken
1 Ib. chestnuts
Broth or bouillon
1 cooked chicken liver, chopped
2 tablespoons butter or margarine
2 eggs, beaten
2 tablespoons cream
2 truffles, chopped
1 tablespoon lemon juice
2 tablespoons snipped parsley
Nutmeg, sage to taste
4 tablespoons butter, melted
1 glass red wine
1/2 cup thick sour cream
Directions
Rub chicken inside and out with salt and pepper.
Slit shells of chestnuts crosswise and spread on baking sheet.
Roast in a very hot oven (450°F or 230°C) until shells pop open.
Remove shells and inner skins.
Cook chestnuts in broth until soft enough to force through a coarse sieve or food mill.
Combine chestnut puree with chicken livers, 2 tablespoons butter, eggs, cream, chopped truffles, lemon juice, parsley and seasonings.
Fill chicken with stuffing; close body cavity with skewers and cord.
Fasten wings and legs to the body with cord.
Put chicken into a deep saucepot and brush with melted butter.
Brown slowly on all sides.
Add wine and just enough boiling water to cover bottom of pot.
Cover and cook 1 1/2 hours, basting frequently with liquid in skillet.
Remove chicken to a heated platter and keep warm.
If needed, add hot water to saucepot and bring to boiling, stirring and scraping bottom to loosen drippings.
Blend in sour cream and season to taste.
If necessary thicken gravy with 2 teaspoons (6 g.) cornstarch mixed with several tablespoons cold water.
Garnish platter with grapes and serve chicken with Brussels sprouts.
Slit shells of chestnuts crosswise and spread on baking sheet.
Roast in a very hot oven (450°F or 230°C) until shells pop open.
Remove shells and inner skins.
Cook chestnuts in broth until soft enough to force through a coarse sieve or food mill.
Combine chestnut puree with chicken livers, 2 tablespoons butter, eggs, cream, chopped truffles, lemon juice, parsley and seasonings.
Fill chicken with stuffing; close body cavity with skewers and cord.
Fasten wings and legs to the body with cord.
Put chicken into a deep saucepot and brush with melted butter.
Brown slowly on all sides.
Add wine and just enough boiling water to cover bottom of pot.
Cover and cook 1 1/2 hours, basting frequently with liquid in skillet.
Remove chicken to a heated platter and keep warm.
If needed, add hot water to saucepot and bring to boiling, stirring and scraping bottom to loosen drippings.
Blend in sour cream and season to taste.
If necessary thicken gravy with 2 teaspoons (6 g.) cornstarch mixed with several tablespoons cold water.
Garnish platter with grapes and serve chicken with Brussels sprouts.
