Recipe Match for Oregon Pinot Noir

Roasted Poularde

Recipe courtesy of chef Adam Sobel, San Francisco
  • 1 roasting chicken, 4 to 5 pounds
  • 8 ounces (2 sticks) of butter, divided
  • 1 pound mirepoix (equal parts carrot, onion and celery), cut into 2-inch pieces
  • 3 cloves garlic, crushed
  • 1/4 cup flour
  • 1 1/2 cups white wine
  • 1 1/2 quarts chicken stock
  • 1 pound Brussels sprouts
  • 3 ounces thick-cut bacon, cut into 1/2-inch lardons
  • 1 shallot, minced
  • 1 teaspoon sherry vinegar
  • 3 ounces foie gras, cut into 1/2-inch cubes
  • 3 ounces preserved or canned black truffle, finely chopped, or 3 ounces truffle paste
  • 1/2 cup crème fraîche or heavy cream

1. Preheat the oven to 300° F. Dry the chicken inside and out with paper towels, and truss the chicken. Melt 3 ounces of butter in a saucepan, and allow to cool. Brush the poularde with the butter, and season with salt and pepper.

2. Add the mirepoix and garlic to the base of a large roasting pan, then place the seasoned chicken on top of the vegetables. Add another 3 ounces of butter, cubed, to the pan and roast the chicken until the internal temperature reads 155° F, about 1 hour and 20 minutes. Set the chicken aside to rest, and cover with foil.

3. Transfer the roasting pan to the stovetop. Add the remaining butter and cook over a medium flame until the vegetables begin to brown. Dust in the flour and cook for 2 minutes, stirring often. Deglaze the pan with the white wine, and add in the chicken stock. Bring the sauce to a simmer and cook until the sauce has thickened slightly and can coat the back of a spoon.

4. While the sauce is simmering, core the Brussels sprouts and separate the leaves, discarding the outer layers. Heat a sauté pan over medium heat. Add the bacon and cook until crisp. Add the shallots and the Brussels sprout leaves and sauté until tender, 3 to 5 minutes. Season with the sherry vinegar, salt and pepper. Keep warm.

5. Pass the sauce through a chinois or a fine-mesh sieve into another pot. Bring the sauce back to a simmer, and mix in the foie gras with an immersion blender until smooth. Add in the truffle and crème fraîche, and season with salt and pepper.

6. To finish, discard the trussing strings and set the chicken on a platter. Spoon a little sauce over the bird and around the base of the dish. Serve the remaining sauce separately. Carve the chicken at the table, and serve Brussels sprout salad alongside. Serves 4 to 6.