GROSSE TOURTE SA MÈRE AU POULET, LARD, CHAMPIS, POIREAUX, CRÈME & VIN BLANC
Directions
- 1Sear the bacon until golden brown.
- 2In the same pan or cocotte, cook the diced chicken, season with salt and Espelette pepper.
- 3Remove the chicken and bacon and set aside.
- 4In the same cocotte, sauté the chopped onion with the leek and garlic in butter.
- 5Add the mushrooms and brown them, then season with salt and thyme.
- 6Deglaze with white wine and scrape the bottom of the pan to incorporate the sugars.
- 7Add the flour, then the poultry broth, and mix well until it thickens.
- 8Add the liquid cream.
- 9Season with strong mustard and pepper.
- 10Return the chicken and bacon to the sauce to finish cooking.
- 11At the very end, add a generous amount of fresh parsley.
- 12Pour all the contents into a gratin dish.
- 13Cover with a puff pastry, making small holes everywhere.
- 14Gild the puff pastry with an egg.
- 15Bake for 20 minutes at 190°C.
- 16Let it cool down a bit before serving to avoid burns.
Ingredients
- 2 chicken fillets
- 1 packet smoked bacon (matchsticks)
- 1 chopped onion
- 1 chopped leek
- 3 gros portobello mushrooms, cut into large cubes
- 2 garlic cloves
- 50 g butter
- 50 g flour
- 500 ml poultry broth
- 10 cl dry white wine
- 15 cl dry white wine
- 20 ml liquid heavy cream
- 1 good spoonful strong mustard
- 1 puff pastry
- salt
- pepper
- Espelette pepper (optional)
- thyme
- blinde fresh parsley
- 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.
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