GROSSE TOURTE SA MÈRE AU POULET, LARD, CHAMPIS, POIREAUX, CRÈME & VIN BLANC

20 mins
Serves 1
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Directions

  1. 1Sear the bacon until golden brown.
  2. 2Sear the bacon until golden brown.
  3. 3Sear the bacon until golden brown.
  4. 4In the same pan or cocotte, cook the diced chicken, season with salt and Espelette pepper.
  5. 5In the same pan or cocotte, cook the diced chicken, season with salt and Espelette pepper.
  6. 6In the same pan or cocotte, cook the diced chicken, season with salt and Espelette pepper.
  7. 7Remove the chicken and bacon and set aside.
  8. 8Remove the chicken and bacon and set aside.
  9. 9Remove the chicken and bacon and set aside.
  10. 10In the same cocotte, sauté the chopped onion with the leek and garlic in butter.
  11. 11In the same cocotte, sauté the chopped onion with the leek and garlic in butter.
  12. 12In the same cocotte, sauté the chopped onion with the leek and garlic in butter.
  13. 13Add the mushrooms and brown them, then season with salt and thyme.
  14. 14Add the mushrooms and brown them, then season with salt and thyme.
  15. 15Add the mushrooms and brown them, then season with salt and thyme.
  16. 16Deglaze with white wine and scrape the bottom of the pan to incorporate the sugars.
  17. 17Deglaze with white wine and scrape the bottom of the pan to incorporate the sugars.
  18. 18Deglaze with white wine and scrape the bottom of the pan to incorporate the sugars.
  19. 19Add the flour, then the poultry broth, and mix well until it thickens.
  20. 20Add the flour, then the poultry broth, and mix well until it thickens.
  21. 21Add the flour, then the poultry broth, and mix well until it thickens.
  22. 22Add the liquid cream.
  23. 23Add the liquid cream.
  24. 24Add the liquid cream.
  25. 25Season with strong mustard and pepper.
  26. 26Season with strong mustard and pepper.
  27. 27Season with strong mustard and pepper.
  28. 28Return the chicken and bacon to the sauce to finish cooking.
  29. 29Return the chicken and bacon to the sauce to finish cooking.
  30. 30Return the chicken and bacon to the sauce to finish cooking.
  31. 31At the very end, add a generous amount of fresh parsley.
  32. 32At the very end, add a generous amount of fresh parsley.
  33. 33At the very end, add a generous amount of fresh parsley.
  34. 34Pour all the contents into a gratin dish.
  35. 35Pour all the contents into a gratin dish.
  36. 36Pour all the contents into a gratin dish.
  37. 37Cover with a puff pastry, making small holes everywhere.
  38. 38Cover with a puff pastry, making small holes everywhere.
  39. 39Cover with a puff pastry, making small holes everywhere.
  40. 40Gild the puff pastry with an egg.
  41. 41Gild the puff pastry with an egg.
  42. 42Gild the puff pastry with an egg.
  43. 43Bake for 20 minutes at 190°C.
  44. 44Bake for 20 minutes at 190°C.
  45. 45Bake for 20 minutes at 190°C.
  46. 46Let it cool down a bit before serving to avoid burns.
  47. 47Let it cool down a bit before serving to avoid burns.
  48. 48Let it cool down a bit before serving to avoid burns.

Ingredients

  • 2 chicken fillets
  • 2 chicken fillets
  • 2 chicken fillets
  • 1 packet smoked bacon (matchsticks)
  • 1 packet smoked bacon (matchsticks)
  • 1 packet smoked bacon (matchsticks)
  • 1 chopped onion
  • 1 chopped onion
  • 1 chopped onion
  • 1 chopped leek
  • 1 chopped leek
  • 1 chopped leek
  • 3 gros portobello mushrooms, cut into large cubes
  • 3 gros portobello mushrooms, cut into large cubes
  • 3 gros portobello mushrooms, cut into large cubes
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 50 g butter
  • 50 g butter
  • 50 g butter
  • 50 g flour
  • 50 g flour
  • 50 g flour
  • 500 ml poultry broth
  • 500 ml poultry broth
  • 500 ml poultry broth
  • 10 cl dry white wine
  • 10 cl dry white wine
  • 10 cl dry white wine
  • 15 cl dry white wine
  • 15 cl dry white wine
  • 15 cl dry white wine
  • 20 ml liquid heavy cream
  • 20 ml liquid heavy cream
  • 20 ml liquid heavy cream
  • 1 good spoonful strong mustard
  • 1 good spoonful strong mustard
  • 1 good spoonful strong mustard
  • 1 puff pastry
  • 1 puff pastry
  • 1 puff pastry
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • Espelette pepper (optional)
  • Espelette pepper (optional)
  • Espelette pepper (optional)
  • thyme
  • thyme
  • thyme
  • blinde fresh parsley
  • blinde fresh parsley
  • blinde fresh parsley
  • 1 egg
  • 1 egg
  • 1 egg

Equipment

pancocottegratin dishoven

Tips

  • Don't burn the lardons, they will give taste.
  • Deglaze with white wine and scrape the bottom to get all the sugars for taste.
  • Make small holes in the puff pastry before baking.
  • Let it cool down a bit after taking it out of the oven because it will be very hot.