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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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