Géline de Touraine cooked with Honey and Poires Tapées from Rivarennes
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Ingredients for 4 people
- 1 "Géline de Touraine" black-footed chicken (1.3 kg)
- 200 g of poires tapées (specialty whole dried pears)
- 100 g of forest honey
- 10 cl of red wine vinegar
- 100 g of carrots
- 1 bouquet garni
- 100 g of onions
- 35 cl of dry white wine
- 20 g of butter
- Oil
- 1.5 l of brown chicken stock
- Salt and pepper
- Your choice of accompaniments
Recipe
preparation
Prepare the Géline chicken.
Rehydrate the poires tapées in a sugar syrup and bring to the boil.
Make a brown chicken stock.
In a large pot, brown the Géline in butter and oil.
Add the onion and carrots, minced.
Deglaze the pot with the white wine and let it reduce by half.
Add the bouquet garni to the pot as well as the chicken stock.
Cover and let simmer over low heat for about 45 minutes.
Remove the chicken from the pot.
Strain the cooking liquid, put it back in the pot and reduce by half.
Make the honey sauce: reduce the vinegar and the honey and then deglaze with a little bit of the cooking liquid.
Cut up the Géline and place the chicken pieces onto a serving dish.
Pour the sauce over the Géline, add the poire tapées to the dish, cut in halves, and serve hot with the accompaniment of your choice.
by Christophe Duguin
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