CHICKEN WITH FIGS

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Serves: 4

Prep. time: 30 minutes

Cook time: 1 hours and 30 minutes

This recipe is what we call a sweet/salty meal. It's delicious!

• 1 free-range chicken (about 2.4 kg),
• 500 gr of fresh figs,
• 100 gr of breadcrumbs,
• 2 tbsp of hazelnut powder,
• 3 large onions,
• 2 cloves of garlic,
• 1 egg,
• 5 cl of rum,
• 2 tbsp chopped parsley,
• Extra virgin olive oil,
• salt/pepper,

Preheat the oven to 190°C.

Put together the breadcrumbs, hazelnut powder, 1 peeled and chopped onion, peeled and degermed garlic cloves in a blender. Mix roughly to keep the chunks.

Pour the stuffing into another bowl and add the egg and 300 g of the diced figs, salt and pepper. Mix well with the chopped parsley.

Garnish the chicken with the stuffing and close it well. Brush it with olive oil, season with salt and pepper and place it in an oven dish.

In a large bowl, mix 3 tablespoons of olive oil with the rum. Add the remaining onions after peeling them and cutting them into strips, as well as the remaining figs cut into 8 quarters. Gently mix everything together and spread this preparation around the chicken.

Bake for 1h30 of cooking time, stirring the filling regularly and basting the chicken when the sauce begins to form.

You can serve with a mixture of rice with lentils and squash seeds.

Bon appétit!!

Serves: 8

Prep. time: 45 minutes

Cook time: 3 hours

• 1 free-range rooster or chicken x 3 kg approx., cut into 8 pieces
• 1 bottle full-bodied red wine
• 125 grams bacon lardons
• 250 grams button mushrooms
• 1 onion, thinly sliced
• 2 carrots, sliced
• 2 garlic cloves
• 1 bouquet garni
• 1 tablespoon peppercorns
• 500 ml veal stock
• 50 ml Cognac brandy
• 3 oil
• 1 generous tablespoon flour
• 1 or 2 pinches Guérande sea salt
• 1 or 2 pinches Freshly ground pepper 5-peppercorn mix
• 1 tablespoon parsley, finely chopped

A DAY BEFORE COOKING

To marinate the chicken: Place the chicken pieces in a large bowl with the carrots and onions. Pour over the wine, then add the bouquet garni and peppercorns. 

Cover and leave to marinate overnight (or all day, if you would like to serve the dish the same day) in the refrigerator.

THE NEXT DAY

Remove the chicken pieces and vegetables from the marinade with a slotted spoon. Dry the chicken pieces thoroughly with absorbent paper. Strain the marinating liquid and set aside. 

Heat the oil in a casserole, add the chicken pieces to the pot and sauté until nicely golden brown on all sides. 

Then remove the meat from the saucepan and replace with the vegetables. Fry gently over low heat for 5 min. Sprinkle in the flour and stir to coat the vegetables. 

Put the chicken pieces back into the casserole and add the crushed garlic. Warm the brandy, then pour in and light with a match. Leave to flambé until the flame subsides. Moisten with the wine from the marinade, add the veal stock and season to taste. 

Bring to a boil, cover and reduce the heat. Simmer 2 1/2 hours over low heat Thinly slice the mushrooms. Brown them in a frying pan with the lardons for 5–10 min. Then add them to the casserole 15 minutes before serving. Taste and adjust the seasoning if necessary. 

Sprinkle with chopped parsley before serving.

Serves: 4

Prep. time: 30 minutes

Cook time: 45 minutes

A deliciously creamy and comforting chicken dish that is so simple to make.

• 4 free-range chicken legs
• 20 grams butter
• 250 ml dry white wine
• 400 ml crème fraîche
• 3 tablespoons plain white flour
• 5 large potatoes
• 3 eggs
• 1 drop of lemon juice
• 0.5 bunch chives, finely chopped
• 2 tablespoons Extra virgin olive oil (to grease the blini pans)

To begin, melt the butter in a sauté pan. Coat the chicken legs with 1 tbsp of flour, add them to the pan and brown until golden, turning regularly. Add salt and pepper. 

Pour in the white wine and continue cooking, swirling the wine in the pan to dissolve the cooked particles stuck to the bottom. Add the cream and leave to simmer 30 min. 

In the meantime, peel and wash the potatoes. Coarsely chop into large cubes and cook until tender in boiling salted water. Once the potatoes are cooked, drain and mash them to a pulp. 

Add the eggs, remaining flour and chives. Season with salt and pepper to taste. Mix all ingredients until smooth. Heat a dash of olive oil in a hot blinis pan. Place enough of the batter in the pan to make an individual pancake. 

Pan-fry, turning once with a spatula, until golden brown on both sides. Once cooked, slide the pancake onto a plate, cover and keep warm. To make additional pancakes, repeat this procedure with the remaining batter. 

Place the chicken legs in a warmed serving dish and cover with a sheet of tin foil. To finish the sauce, pass it through a conical strainer into a clean saucepan. Add a little squeeze of lemon juice to taste. Return the sauce to the heat, continually stirring and warm to simmering point. Adjust the seasoning. Coat the chicken legs with the finished sauce.

Serves: 4

Prep. time: 60 minutes

Cook time: 2 hours and 15 minutes

• 1 chicken 
• 4 garlic cloves 
• 3 sprigs of thyme 
• 1 sprig rosemary 
• 2 bay leaves 
• 1/2 bunch parsley 
• 1/2 head celeriac 
• 300 grams potatoes 
• 150 grams grated cheese 
• 50 grams Parmesan cheese 
• 2 mild onions 
• 2 tablespoons Extra virgin olive oil
• 80 grams butter 
• 1 or 2 pinches Guérande salt
• 1 or 2 pinches Freshly ground pepper 5-peppercorn mix

To confit, the chicken, peel and crush the garlic. Wash the parsley, rosemary and thyme, along with the bay leaves and place in the cavity of the chicken. 

Brush the outside of the chicken with olive oil and season with salt and pepper. Place in an ovenproof dish and then into a cold oven set at 180°C, to cook for 1 1/4 hours. Baste regularly. Once the chicken is cooked, place it in a large saucepan. 

Collect the fat from the ovenproof dish by pouring in a cup of water, then add it to the saucepan. Add enough cold water to cover the chicken. 

Bring to a boil, lower the heat and simmer gently with a lid on for 1 hour. Leave to stand in the refrigerator overnight.

To prepare the topping, peel the celeriac and potatoes. Wash and coarsely chop. Cook in plenty of lightly salted water until tender, about 20–25 minutes after the potatoes come to the boil. Meanwhile, reheat the chicken set aside from the previous day. Peel and finely chop the onions. Brown in a sauté pan with a dash of olive oil. Add salt and pepper. 

Deglaze the pan with 2 ladlesful of the cooking liquid from the chicken and allow to evaporate, stirring regularly. Pick all the meat from the chicken, flake it into bite-size pieces and stir in with the onions. 

Then spoon the mixture into an ovenproof dish or 4 individual circle moulds and set aside. Mash the potatoes and celeriac together or put them through a vegetable mill. Add the grated cheese and 50 g of butter. Season to taste and mix well to obtain a smooth texture. Top the chicken with mash and smoothen the surface. 

Sprinkle with parmesan and dot with the remaining butter. Place the dish in the oven and bake for 35 minutes at 180°C. Finish under the grill for a few minutes until golden. Garnish with the watercress salad and serve immediately.

Serves: 6

Prep. time: 45 minutes

Cook time: 60 minutes

• 1 free-range chicken,
• 2 tbsp coconut oil,
• 25 g flour,
• 30 g dried morels,
• 3 shallots,
• 60 cl of Riesling,
• 1 bay leaf,
• 2 sprigs of thyme,
• 4 stems of parsley,
• Guérande Salt ,
• Pepper from the mill with 5 berries

In a bowl filled with 25 cl of warm water, rehydrate the morels for 45 minutes.

Then using a skimmer, collect them, squeeze them a bit to remove the excess water and place them on absorbent paper. Keep the soaking liquid in reserve, being careful not to keep any soil or sand particles that have fallen to the bottom of the bowl.

Peel the shallots and chop them finely. Cut your chicken into 8 pieces. Season and flour it. In a stewpot, heat the coconut oil and brown the chicken pieces for 5 minutes. Remove the excess fat from the casserole dish. Add the shallots. Moisten with Riesling and morel soaking water. Add the bay leaf, thyme and previously washed parsley sprigs. Cover and simmer for 15 minutes and add the morels. Continue cooking for an additional 10 minutes.

Then remove the chicken pieces and morels, keep them warm.

Reduce the cooking juices for 15 minutes.

In a bowl, dilute the flour with 10 cl of cooking juice. Mix well and pour the mixture into the casserole dish and cook for 10 minutes, stirring occasionally.

In a other bowl, dilute the egg yolk with a little cooking liquid while stirring well so that the egg yolk does not cook. Pour the egg yolk and cream into the casserole. Season with salt and pepper. Mix it up. Add the chicken pieces and morels.

Serve immediately with quinoa, rice, potatoes or pasta...