Chicken Sauce Sauce
For this recipe I only use chicken breasts that I have cuts in pieces: 1 free-range chicken of 2 kg,
3 cl of oil,
30 g of butter,
2 cloves of garlic,
20 cl of dry white wine (Coulanges type),
20 cl of dehydrated poultry stock),
20 cl of liquid cream,
125g of epoisses,
salt and pepper
Parer and empty the chicken. Salt and pepper on the inside. Put the garlic cloves in. In a casserole, put the butter and oil. Brown the chicken, taking care to brown it on the sides. Add the carrot and onion cut into small dice.
Put in the oven for 1h15 to th 6/7 by basting frequently. Check the cooking regularly by pricking at the joint of the thigh. Once cooked, cut the chicken and keep it warm. Reserve the cooking juices.
Prepare the poultry stock. Reserve.
Degrease the casserole and deglaze with white wine. Add the cooking juice, the bottom and the cream. Reduce and filter with a strainer. Over low heat, add the chopped epoisses to this sauce. Mix until you get a good consistency. Season with salt and pepper if necessary. Serve chicken with sauce and baked potatoes or rice or fries ....