Poulet Saute Bercy - KCTV5

Poulet Saute Bercy

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Poulet Saute Bercy
courtesy of the JCCC Culinary Team

Chicken

1              Chicken, 4 portions
4oz         Clarified butter

1.            Season the pieces of Chicken and sauté them in butter.

2.            When cooked, arrange in a deep dish, cover and keep warm

Sauce Bercy

1T           Shallots, chopped
3.5fl oz  White wine
8oz         Chicken Glaze
½             lemon
2oz         Whole Butter
5              poached chipolatas, sliced
3.5oz     mushrooms, sliced
1T           Parsley, chopped

1.            Add shallots to sauté pan from chicken and cook for a few seconds then deglaze with white wine. Reduce by half

2.            Add chicken glaze, the juice of half a lemon, whole butter, chipolatas, and mushrooms.

3.            Pour over finished chicken.

Vegetable and Bacon Ragu

2lrg         Carrots
1              Parsnip
2c            onion
½             leek
½             celery root
1slice     Triple smoked bacon

1.            Small Dice all vegetables.

2.            petite brounoise bacon and sauté till crispy.

3.            Saute onion until translucent and then add remaining vegetables and sauté till tender.

4.            Add chicken stock and stew until vegetables are tender and almost to their breaking point. Season to taste.

Broccolini

4each    Broccolini
2oz         Whole Butter

1.            Blanch and shock Broccolini

2.            Lightly sauté broccolini in whole butter and season to taste

Tournee Potato

12each  Tournee Potato
1oz         Clarified Butter
1t            chopped parsley

1.            Poach potatoes in water until just tender.

2.            Saute and brown potatoes in butter and season to taste

3.            Finish with fresh chopped parsley

Roasted Cauliflower

4pieces Cauliflower
1/2oz     Extra Virgin Olive Oil

1.            Season cauliflower with oil and salt and pepper.

2.            Roast covered for 20 min at 300 degree F. Uncover and roast for 10 min, or until golden brown, at 400.

 

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