Poulet de grain Cévenol (Cévennes chicken)

Ingredients

• 1500 gChicken
• 50 gButter
• 180 gOnion
• 100 gBreadcrumbs
• 1 pcsEgg
• 10 gParsley
• 50 mlWhite wine
• 150 mlDemi-glace
• 150 gChestnut
• 300 mlChicken broth
• 8 gSalt
• 1 gPepper

Instructions

1. 1

   Prepare stuffing

   • Sauté the chopped onion in 30 g butter until translucent.
   • Combine breadcrumbs, the sautéed onion, the egg and chopped parsley in a bowl. Season with salt and pepper.
   • Mix until the stuffing is moist but holds together. If too dry, add 1–2 tbsp (15–30 ml) chicken stock.
2. 2

   Stuff and brown the chicken

   • Season the chicken inside and out with salt and pepper. Fill with the stuffing and truss (tie).
   • Heat 20 g butter in a heavy casserole and brown the chicken all over over medium-high heat until golden (about 8–10 minutes).
3. 3

   Braise with pearl onions

   • Peel the pearl onions and add them to the casserole with the browned chicken.
   • Cover and braise over low–medium heat for about 60–75 minutes, turning occasionally. Add 100–150 ml chicken stock if it dries out.
4. 4

   Finish sauce and serve

   • When the chicken is cooked, remove the trussing and set the bird aside briefly. Deglaze the casserole with 50 ml white wine and reduce by half.
   • Add about 150 ml demi‑glace and simmer briefly. Warm the cooked chestnuts in some stock and add them to the sauce. Reduce until glossy and slightly thickened.
   • Return the chicken to the casserole and serve hot.