Young Chickens with Mushroom-Caper-Anchovy Sauce

Ingredients

• 1200 gChicken
• 1500 mlWater
• 12 gSalt
• 55 gButter
• 100 gParsley root
• 200 gMushroom
• 20 gShallot
• 10 gFlour
• 10 gSardelle
• 20 gCapers
• 100 mlCream
• 5 gParsley

Instructions

1. 1

   Cook the chickens

   • Rinse the chickens and place them in a large pot.
   • Add water, salt, butter and diced parsley root. Bring to a boil and skim off any foam.
   • Reduce heat and simmer gently for 35–45 minutes until the meat is tender but not falling apart.
   • Remove the chickens, strain the broth through a fine sieve and measure about 300 ml of broth for the sauce. Reserve the rest as desired.
2. 2

   Make the sauce

   • Finely dice the shallot. Clean and slice the mushrooms.
   • Heat 10 g butter in a pan and sweat the shallot until translucent, then add the mushrooms and fry until slightly browned.
   • Melt remaining 10 g butter, add flour and briefly cook (light roux). Gradually whisk in about 300 ml of reserved chicken broth until smooth.
   • Add chopped anchovy fillets and capers. Simmer for 5–8 minutes until slightly thickened.
   • Stir in the cream and remaining 15 g butter, season with pepper (and a little salt if needed) and finish with chopped parsley.
3. 3

   Serve

   • Carve or halve the cooked chickens and arrange on warmed plates.
   • Ladle the sauce over the chickens or serve it on the side. Garnish with chopped parsley and serve immediately.