Recipe of the Month

Poularde fermière d'Alsace
à la vapeur de Crémant

for 4 person
preparation time 0h30 
cooking time 1h20

• 1 farmer chicken from Alsace of 1,8 kg
• 1 onion
• 1 carrot
• ½ leek
• 1 garlic glove
• 1 kale leaf
• 500 g crème double
• ½ bottle of crémant d'Alsace
• 500 g flour
• 1 yolk
• 1 bouquet garni
• salt and pepper

Garniture

150 g carrots
150 g turnips
150 g celeriac
150 g panais
150 g zucchini
150 g peas

Mix flour with 300g of water and a pinch of salt to create homogeneous mixture.

Prepare and season the chicken. In the bottom of a baeckeofe terrine, put the onion, carrot, leak, garlic, bouquet garni. Add the chicken and ¼ litre crémant d’Alsace. Blanch the kale leave and put it over the chicken, to protect it in the oven. Close the lid.

 Roll out the mixture to create a 5cm wide and 1cm thick ribbon. Stick it around the terrine lid with yolk, and brush with the rest of yolk.
Cook in the oven for 1h20 at 220°C. Meanwhile, reduce the rest of crémant d’Alsace in a saucepan, add the cream, reduce again and season.
For the garniture, make multicolour balls with the vegetables and cook them separately in boiling water.

 
Dressing
Show the terrine to your guests and brake the crust to open it and take the chicken out.
Cut it before your guests’ eyes if you fell like doing so, or get back to the kitchen.

Vine recommodation

Crémant d'Alsace brut