Maison Bleue's Pascal Canevet shares a family recipe that will get you hooked
A delicious mouthwatering dish that smells as good as it tastes and is ideal to awaken your tastebuds. Perfect as a date night recipe or to celebrate the month of love! While it’s cooking, the wine, herbs, cloves and onions will tease your senses; it’s quite simply impossible to resist.
This is an easy comforting dish and full of flavour. The gently poached chicken and roux sauce create a creamy, rich, heavenly plate and the smoked bacon adds a punchy kick.
Enough for the family, you might want to cook and serve the dish in a large shallow heavy casserole. I use a long loved Le Creuset. Serve with a warm crusty French baguette for mopping up the sauce.
POACHED CHICKEN WITH RIESLING SUPRÊME SAUCE
1.4kg free range corn fed chicken
750ml of Alsace Riesling wine
6 black peppercorn grains
1 bay leaf
1 sprig of thyme
2 sticks of celery
2 slices of lemon
Crystal sea salt
80g of salted butter
70g of flour
50ml of whipping cream
150g of button mushrooms, cut into four
150g of diced smoked streaky bacon
To make the chicken stock:
Use a sharp knife to separate the chicken breasts and legs from the bone.
Chop up the carcass into small pieces and place in a deep pan. Add the carrot, onion, cloves, black peppercorn, bay leaf, thyme, and 200ml of Riesling. Top with 1.3 litres of water. Bring to the boil, then reduce to medium heat and cook for 1h 30min. Pass through a sieve and set aside.
To cook the chicken:
Place the chicken breasts and legs in a large saucepan with the lemon slices and celery. Add 1 pinch of crystal sea salt and the chicken stock to the pan.
Bring to the boil, gently skim, then reduce to a medium heat. Cover and cook for 1h 30min.
To make the sauce:
Melt 70g of butter in a saucepan then mix in 70g of flour over a gentle heat. Leave to cook for 2 min being careful not to let it colour. Set aside to cool down.
Add the rest of the Riesling wine to the cold sauce, a little at a time, while whisking until smooth.
Bring to the boil and add the chicken stock. Allow sauce to thicken, then gently whisk in the cream to make a velvety creamy roux.
Melt the rest of the butter in a frying pan over high heat then add the mushrooms and toss for a couple of minutes with salt and pepper. Reserve the mushrooms in a bowl.
Cook the bacon in the same pan until it browns. Do not add any extra fat to the pan. Once cooked, combine the bacon and the mushrooms together and place in the oven to keep warm.
Gently remove the skin from the chicken.
Place the chicken in a deep round dish and cover with the sauce.
Add the mushrooms and bacon on to the top. Serve with seasonal green vegetables and French bread.
AND TO DRINK
Karine Canevet recommends:
“As Pascal has used some Alsace wine for the sauce we would recommend a white wine from the same region to accompany the meal. Try a dry Riesling with a bit of ageing like the 2014 organically farmed Riesling, Clos Saint Landelin, Grand Cru, from Domaine Muré . This wine is rich yet has a lovely warm minerality which will be a perfect match to the Sauce Suprême.
If you chose to go for a red wine, try a light Pinot noir from renowned Alsace wine maker Albert Mann – you’ll find it on our wine list.”
Pascal Canevet is chef-patron of award-winning Maison Bleue, an intimate fine-dining restaurant serving a modern French menu
Churchgate Street, Bury St Edmunds
Call 01284 760623