Poulet Facon Bayeux Recipe
Ingredients
| Chicken | 1 , quartered | |
| Salt and white pepper | ||
| Butter, melted | ||
| Shallots | 1 Tablespoon, chopped | |
| Dry white wine | 6 Tablespoon | |
| Cream | 1 Cup (16 tbs) | |
| Beurre manie | 1/2 Tablespoon, kneaded | |
| 1 large tomato, peeled, chopped and seeded | ||
| Tarragon | 1 Teaspoon | |
| 2 tablespoons Hollandaise sauce | ||
Directions
Season chicken with salt and pepper.
Brown chicken in butter in ovenproof kettle on top of stove.
Place in moderate oven and cook until tender.
Remove chicken and keep warm.
Pour off most of the butter and chicken fat.
Add shallots and return to stove.
Deglaze with white wine, add cream, beurre manie and tomato.
Cook over medium low heat until sauce has thickened and tomato is well mixed.
Take off heat; add tarragon and Hollandaise sauce.
Pour over chicken.
Brown chicken in butter in ovenproof kettle on top of stove.
Place in moderate oven and cook until tender.
Remove chicken and keep warm.
Pour off most of the butter and chicken fat.
Add shallots and return to stove.
Deglaze with white wine, add cream, beurre manie and tomato.
Cook over medium low heat until sauce has thickened and tomato is well mixed.
Take off heat; add tarragon and Hollandaise sauce.
Pour over chicken.
Chef
