Roasted Winter Chicken (Poularde)
This roasted poularde (chicken) recipe delivers tender, juicy chicken meat with crispy skin and rich flavor. A poularde is a premium young hen, prized in French and Mediterranean cooking for its delicate, tender meat. It’s the perfect centerpiece for a special meal with little effort!
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Ingredients
- 9 lb Poularde (Chicken)
for the mushroom and bacon mix
- 8 oz Button Mushrooms for the mushroom and bacon mix
- 1 Onion Small and diced
- 200 cl Dry white wine (a small glass) Chardonnay, Chablis, Sauvignon Blanc, etc
- 2 tbsp Olive Oil to sautee the mushrooms and bacon
- 2 tbsp Butter To thicken and finish sauteeing
For the Roasted Side Potatoes
- 4 Medium Potatoes Enough Potatoes to fill an oven-safe container or casserole.
- 6 Small shallots clean and whole
- Fresh chopped parsley
- 200 cl Dry white wine (a small glass) Chardonnay, Chablis, Sauvignon Blanc, etc
- Rosemary
- Thyme
For the Mushroom and Onion Sauce
- 8 oz Mushrooms (the ones you prefer) Sliced
- 1 Medium onion diced
- 200 cl Dry white wine (a small glass) Chardonnay, Chablis, Sauvignon Blanc, etc
- 2 tbsp Olive oil to sautee the mushrooms and onion
- 2 tbsp Butter to thicken and finsh sauteeing
- Lemon juice, a sprinkle
- 2 tbsp Whipped cream for extra creaminess
- 3.5 oz Parmesan Cheese (100 gr) freshly grated, adjust quentity to your liking
Instructions
Mushroom and Bacon Mix
- I make this mix to give some flavor and prevent the meat from drying. I usually discard it after the poularde (chicken) is cooked, but it is up to you to decide.
- Slice the mushrooms and bacon and sautee them in medium-high heat with olive oil.
- Add butter until you get a thick but fluid sauce.
- Blend until you get a fluid mix. (not liquid)
- Introduce the mix in a syringe or a similar device to the one shown in the picture.
- Gently introduce your fingers between the skin and the meat to make space for the mix.
- Fill that space with the mix.
- Place the poularde (chicken) in an oven-safe container and cover with tin foil.
- Poke some small holes in the tin foil to allow air to circulate.
Roasted poularde (Chicken)
- Roast for approximately 2.5 to 3 hours at 375ºF or 190ºC, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thigh.
- Baste the poularde with pan juices every 30-40 minutes for added flavor and a golden finish.
- Carve the chicken and serve it with sides of roasted potatoes and creamy cheese mushroom sauce.
- I discard the mushroom and bacon blend we injected between the skin and the meat. I do it for a cleaner dish, but it is up to you to decide whether to serve it.
Roasted Side Potatoes
- Peel and clean the Shallots whole.
- Peel and cut the potatoes into small but similar-sized units so they cook evenly and are appealing to the eye.
- Chop the parsley.
- Place the potatoes with the aromatic herbs in the container (casserole, pyrex) and pour a small glass of dry white wine.
- Poke some holes in tin foil and cover.
- Bake the potatoes in the oven on the middle rack at F 425º (C 220º) for 15 minutes.
- Carefully remove the foil. Add olive oil, salt, and pepper, and mix thoroughly.
- Bake the potatoes uncovered at F 500º (C 260º) for 20 to 25 minutes. Watch closely to avoid burn.
- Remove, mix, and serve.
Mushroom and Parmesan Sauce
- Clean the mushrooms with a damp cloth and slice them.
- Sautee them in medium-high heat with olive oil and add a small glass (200cl) of dry white wine to prevent burning.
- Slice a small to medium onion and add it.
- Sprinkle lemon juice for a bit of tanginess.
- Set the heat to low-medium.
- Add a little butter to blend the flavors.
- Add 2 tbsp of thick whipped cream to thicken the sauce.
- Meanwhile, grate a generous amount of Parmesan cheese.
- Add the grated Parmesan cheese in short batches until you get a creamy, thick cheese sauce you like.
Nutrition
Calories: 1018kcalCarbohydrates: 37gProtein: 73gFat: 57gSaturated Fat: 17gPolyunsaturated Fat: 12gMonounsaturated Fat: 23gTrans Fat: 0.4gCholesterol: 272mgSodium: 594mgPotassium: 1466mgFiber: 5gSugar: 9gVitamin A: 620IUVitamin C: 31mgCalcium: 201mgIron: 5mg
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