Recipe

Cut the Label Rouge free-range chicken into pieces, then brown them on each side in a casserole dish over a medium heat for a few minutes in a mixture of butter and oil until nicely coloured. Season with salt and pepper, then lower the heat and cook, covered, for 15 minutes per 1/2 kg, keeping an eye on them. Once cooked, remove the chicken pieces and keep warm in the oven at a very low temperature.

Meanwhile, chop the mushrooms and shallots for the sauce.

In the same pan, sauté the mushrooms over a high heat until lightly browned. Add the shallots and leave to sweat for a few moments with the mushrooms.

Sprinkle with flour, mix well and cook for 2 or 3 minutes. Then pour in the cognac, white wine, chicken stock, double cream, tomato coulis and 3/4 of the chopped fresh herbs. Taste and adjust the seasoning.

Bring to the boil over a high heat, stirring constantly with a wooden spoon.

When the sauce boils, reduce the heat and simmer for 5 to 6 minutes. Return the pieces of free-range chicken to the sauce with the cooking juices, cover and heat over a low heat for 5 minutes without boiling (to avoid hardening the chicken).

Serve with the remaining chopped fresh herbs.

CHEF’S TIP
HOW TO MAKE CHICKEN STOCK

INGREDIENTS
1 chicken carcass
free-range Label Rouge
crushed
1 garlic clove
1 onion
1 carrot
The stems of
button mushrooms
1 bouquet garni
1 L water

RECIPE

Peel and chop the onion and garlic, cut the carrot into small cubes and sweat them in a saucepan with the crushed chicken carcass. Pour in the water, mushroom stems and add the bouquet garni. Season with salt and pepper. Bring to the boil and reduce over a medium heat for 30 minutes, stirring occasionally, then remove the carcass and bouquet garni. Strain.

You can keep your stock in the fridge for 1 week or in the freezer.