Here is the delicious recipe for the grandmother-style chicken in the pot.
Ingredients for 4 persons :
- 1 hen
- 8 carrots
- 4 turnips
- 1 rutabaga
- 1 branch of celery
- 1 onion
- 2 cloves
- 1 bouquet garni
- 4 greens leeks
- 200 g long rice
- 25g butter
- 25 g flour
- 1 egg
- 2 tbsp. fresh cream
- Salt pepper
Grandma-style hen in a pot
- Place the hen in a large Dutch oven, cover it with cold water. Bring to a boil and remove the first scum.
- Peel, wash and cut the vegetables into large pieces.
- Once the chicken stock is clear, immerse the carrots, turnips, rutabaga, celery, onion studded with cloves and the bouquet garni.
Salt lightly with coarse salt. Leave to cook for 30 to 35 minutes and add the tied leek greens. Continue cooking for 1 hour.
- Pour part of the chicken stock in a saucepan, bring to the boil, cook the rice for 20 minutes.
- Prepare the white sauce: melt the butter, add the flour.
Mix and cook over low heat for 2 minutes. Gradually dissolve with 50 cl of chicken stock until the sauce is smooth. Bring to a boil. Mix the egg yolk with the crème fraîche. Off the heat, pour this mixture into the hot sauce, whisk vigorously. Do not bring to a boil. Check the seasoning.
- Cut the hen, serve it with the vegetables, cover with white sauce.
Serve with rice.
- You can garnish the sauce with button mushrooms cooked in water with a knob of butter, a pinch of salt and a dash of lemon juice.
On the cellar side, wine to accompany the chicken in the pot
This peasant dish, symbol of Béarn and of King Henry IV, is enriched here with a cream and egg combination which will reinforce its tender and mellow character. This caloric intake obviously makes it a winter delicacy to enjoy on a cold Sunday (of course).
To avoid heaviness or possible drowsiness, opt for the contrast provided by a slightly acidulous red. Thus a Saumur Champigny, or, no offense to Béarnais, a light cuvée from the Basque vineyard of Irouléguy, will bring the necessary freshness while enhancing, through their aromatic notes, the accompanying vegetables. Along the same lines but with less freshness, we can of course choose a red Béarn. To enhance the chicken and its sauce, choose a Givry white with aromas of dried fruits, subtly milky and with a mellow acidity characteristic of this vineyard in the south of the
Burgundy for an alliance that the famous Henri IV would certainly not have denied, since history tells us that he was fond of it.
Recipe: T. Bryone, Photo: C. Herlédan