Poularde Recette Marmiton

Poularde Recette Marmiton

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Are you looking for a fancy yet simple recipe to impress your guests? Look no further than poularde recette marmiton, a classic French dish that is sure to leave your taste buds singing. This dish is perfect for a special occasion or a cozy dinner at home. Plus, it’s easy to make and requires just a few simple ingredients.

Ingredients:

  • 1 poularde (a young chicken, about 4-5 pounds)
  • 4 tablespoons unsalted butter
  • 2 shallots, finely chopped
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 2 tablespoons chopped fresh herbs (such as thyme, rosemary, and parsley)
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 375°F.
  2. Remove any excess fat from the poularde and season it generously with salt and pepper.
  3. In a large oven-safe skillet or Dutch oven, melt the butter over medium heat. Add the shallots and cook until they are soft and translucent, about 5 minutes.
  4. Add the poularde to the skillet and brown it on all sides, about 10 minutes total.
  5. Pour in the white wine and chicken stock, then sprinkle the herbs over the chicken.
  6. Cover the skillet or Dutch oven with a lid or foil and transfer it to the preheated oven.
  7. Bake for about 1 hour and 30 minutes, or until the poularde is cooked through and the juices run clear when pierced with a knife.
  8. Remove the poularde from the oven and let it rest for 10-15 minutes before carving and serving.
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Nutritional Information:

One serving of poularde recette marmiton contains approximately:

  • Calories: 400
  • Protein: 50g
  • Fat: 19g
  • Carbohydrates: 3g
  • Fiber: 0g

Cooking Time:

Preparation Time: 20 minutes

Cooking Time: 1 hour 30 minutes

Equipment:

  • Oven-safe skillet or Dutch oven
  • Kitchen knife
  • Cutting board

Serving Suggestions:

Poularde recette marmiton is delicious served with roasted vegetables, mashed potatoes, or a fresh green salad. Pair it with a crisp white wine, such as a Sauvignon Blanc or Chardonnay, to complement the flavors.

Variations:

You can customize this recipe by using different herbs or spices to suit your taste. Some other popular additions include garlic, lemon, and tarragon. You can also experiment with different types of wine or stock to create your own unique flavor profile.

Substitutions:

  • If you can’t find poularde, you can use a regular chicken instead.
  • If you don’t have shallots, you can use finely chopped onions instead.
  • If you don’t have white wine, you can use chicken broth or vegetable broth instead.

Storage:

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Tips:

  • Make sure to let the poularde rest before carving to allow the juices to redistribute and keep the meat moist.
  • Use a meat thermometer to ensure that the internal temperature of the chicken reaches 165°F before serving.
  • If you want a crispier skin, you can remove the lid or foil for the last 10-15 minutes of cooking.

Notes:

Poularde is a type of chicken that has been raised for a shorter period of time than a regular chicken. This results in a more tender and flavorful meat. If you can’t find poularde, you can use a regular chicken instead.

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Frequently Asked Questions:

What is poularde?

Poularde is a young chicken that has been raised for a shorter period of time than a regular chicken. This results in a more tender and flavorful meat.

Can I use a regular chicken instead of poularde?

Yes, if you can’t find poularde, you can use a regular chicken instead.

What temperature should the chicken be cooked to?

The internal temperature of the chicken should reach 165°F before serving.

What wine should I use?

Dry white wine, such as Sauvignon Blanc or Chardonnay, is a good choice for this recipe.

Poularde recette marmiton is a delicious and impressive dish that is perfect for a special occasion or a cozy dinner at home. It’s easy to make and requires just a few simple ingredients, making it a great option for both beginner and experienced cooks. Try it out for yourself and see why this classic French dish has stood the test of time!

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