Europe 1 12:30 p.m., March 27, 2022

Every Sunday in the Sunday Table, Laurent Mariotte, his columnists and his guests give us their best recipes.

Ingredients

Poultry

A beautiful yellow Landes free-range chicken

200g butter

A bunch of tarragon

A shallot

A head of garlic

Rice pilaf

500g sushi rice

A shallot

750g chicken stock

A pinch of puffed rice

A few tarragon leaves

Poultry velouté

250g chicken stock

20g butter

20g flour

tarragon butter

Start by making the tarragon butter by mixing the bundle of herbs with the butter.

Place the equivalent of a tablespoon under the skin on each side of the fillets.

Cut a shallot in four and the head of garlic in half.

Mark the poultry cooking in a casserole then add the shallots, the garlic and the poultry trimmings.

Bake in the oven at 175 degrees and start to control the cooking from 40 minutes.

Meanwhile, start cooking the rice.

Finely chop a shallot and sweat it with a knob of butter.

Add the rice, pearl it as for a risotto.

Add the white background.

Put a lid on until boiling and bake for 15 minutes.

Remove from the heat and let the rice simmer for 15 minutes.

Meanwhile, make crispy shallots by caramelizing them in the butter.

Chop the tarragon.

Arrange everything on the rice.

Finish with the chicken velouté.

Melt the butter and add the flour to make a roux.

Leave to cook for a good minute and add the white chicken stock.

Cook for 4 to 5 minutes until nicely thickened.

Add the tarragon butter and mix, salt and pepper.