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  Roasting chicken 1 Medium
  Chestnuts 1 Pound
  Broth/Bouillon 1 Cup (16 tbs)
  Cooked chicken liver 1 , chopped
  Butter/Margarine 2 Tablespoon
  Eggs 2 , beaten
  Cream 2 Tablespoon
  Truffles 2 , chopped
  Lemon juice 1 Tablespoon
  Snipped parsley 2 Tablespoon
  Nutmeg To Taste
  Sage To Taste
  Butter 4 Tablespoon, melted
  Red wine 250 Milliliter (1 Glass)
  Thick sour cream 1⁄2 Cup (8 tbs)

Rub chicken inside and out with salt and pepper.
Slit shells of chestnuts crosswise and spread on baking sheet.
Roast in a very hot oven (450°F or 230°C) until shells pop open.
Remove shells and inner skins.
Cook chestnuts in broth until soft enough to force through a coarse sieve or food mill.
Combine chestnut puree with chicken livers, 2 tablespoons butter, eggs, cream, chopped truffles, lemon juice, parsley and seasonings.
Fill chicken with stuffing; close body cavity with skewers and cord.
Fasten wings and legs to the body with cord.
Put chicken into a deep saucepot and brush with melted butter.
Brown slowly on all sides.
Add wine and just enough boiling water to cover bottom of pot.
Cover and cook 1 1/2 hours, basting frequently with liquid in skillet.
Remove chicken to a heated platter and keep warm.
If needed, add hot water to saucepot and bring to boiling, stirring and scraping bottom to loosen drippings.
Blend in sour cream and season to taste.
If necessary thicken gravy with 2 teaspoons (6 g.) cornstarch mixed with several tablespoons cold water.
Garnish platter with grapes and serve chicken with Brussels sprouts.

Recipe Summary

Main Dish

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Poularde De Bruxelles Recipe