Chicken with chicken sauce by Julien Boscus chef of the Origines restaurant in Paris

Europe 1 1:24 p.m., February 11, 2023

For 6 persons

• 1 pullet or free-range chicken, cut into 8 pieces by your butcher, recovering the poultry carcass

• 1 carrot

• 1 green leek

• 1 celery 

• 1 peeled onion studded with cloves 

Chicken sauce:

• 20 cl of cream

• 60g butter

Put the carcass in a large saucepan, cover with water to height.

Peel the carrot and cut all the vegetables into coarse pieces except the chopped onion.

Add the vegetables to the pan and bring everything to a simmer for 1h-1h30.

(Skim if necessary the first half hour of cooking).

Strain the chicken broth through a sieve or through a cheesecloth strainer.

Bring the broth to the boil again to reduce it by more than half (reduction of 30 cl for 1 litre).

Then add the cream and whisk well.

Finally add the butter cut into cubes and emulsify everything in the pan using an immersion blender.

Book.

In a skillet, brown the pieces of poultry in a butter base for 20-25 minutes over medium heat, turning them regularly.

Let the meat rest for 20 minutes.

Serve the reheated poultry with barley, spelled or rice.

Chef's tip: to accompany the dish, you can cut 300 g of Paris mushrooms and brown them in the sauté pan with the poultry cooking juices.

The mushrooms are ready when their vegetation water has evaporated.