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Poulet A La Champenoise

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  Barding pork/Blanched bacon 1 Pound
  Chicken 3 Pound (1 Bird)
  Bacon 1⁄4 Pound
  Onion 1 Small, finely chopped
  Shallots 2 Small, finely chopped
  Carrots 2 , finely chopped
  Stalk celery 1 , finely chopped
  Calf's foot 1⁄2
  Champagne 1⁄2 Bottle (0.5 l)

Truss and bard (cover with strips of bacon) chicken, then stuff it with Champenoise Stuffing.
In an oven-proof saucepan brown a few lumps of bacon and the vegetables.
Add the chicken and calf's foot.
Begin the cooking in a 425° oven.
When all ingredients are well-browned, add the champagne, then cover and cook until done at 325°.
Skim fat.

Recipe Summary

Main Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3733 Calories from Fat 1644

% Daily Value*

Total Fat 183 g281.5%

Saturated Fat 52.7 g263.6%

Trans Fat 0.1 g

Cholesterol 1241.1 mg413.7%

Sodium 1806.5 mg75.3%

Total Carbohydrates 43 g14.3%

Dietary Fiber 6.2 g24.8%

Sugars 11.8 g

Protein 386 g772.6%

Vitamin A 450.1% Vitamin C 35.9%

Calcium 28% Iron 94.5%

*Based on a 2000 Calorie diet

Poulet A La Champenoise Recipe