Dame Noire de Loches Chicken with rocket oil

La Dame Noire de Loches à l’huile de roquette

Ingredients for 6 people

Jacky Dallais


- 1 géline Dame Noire (a special Touraine chicken) weighing around 1.6kg

- 500g of rocket

- ¼ litre of chicken stock

- 3 géline livers

- Salt and pepper

- Grapeseed oil


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Cook the 500g of rocket in salted boiling water, then cool it in icy water. Take the rocket in your hands and squeeze out the water, then place it in a foodprocessor with the grapeseed oil and blend.

Next, pass the mixture through a sieve to make sure it's nice and smooth, and set aside, keeping warm.

Cook the special géline chicken in a casserole dish in the oven at 200º C, turning it every quarter of an hour.

Cook for around one hour.

Fry the chicken livers in a saucepan.

Only cook them lightly, then mix with butter, salt and pepper and sieve to create a smooth paste.

When the chicken is cooked, remove the skin.

Then take a brush and cover the bird with the liver paste.

Cut the skin into little bits and add some chopped chives, then put over the chicken, adding the rocket oil and chicken stock in equal measure.