Recette : volaille fermière au crémant de Bourgogne par Jean-Michel Lorain

Prepare a dough with 500 grams of flour, a good handful of salt, and 250 milliliters of water. Let it rest in the fridge for at least half a day.

Visit the market to select seasonal vegetables, including 2 yellow zucchinis, carrots, and turnips.

Generously salt the 1.8 kg farm chicken and place it in a cocotte (Dutch oven).

Place an inverted plate in the cocotte to elevate the chicken above the liquid.

Add a bouquet garni to the cocotte and blanch a leaf of cabbage to soften it before placing it on the chicken.

Pour a good amount of Crémant de Bourgogne and some chicken broth into the cocotte.

Take the dough, cut a large strip, and brush the cocotte with egg yolk for better adhesion before sealing it with the dough.

Cook in a preheated oven at 220 degrees Celsius for one hour.

Use a Parisian spoon to scoop small balls from the zucchini, turnips, and carrots.

Boil the vegetables; cook zucchini quickly while turnips take longer.

In a saucepan, reduce some Crémant, add chicken broth, and then stir in fresh cream to thicken the sauce.

Equipment Needed

Spice Level:

Dietary

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