Poularde Pavillon
Source of Recipe
the web
Recipe Introduction
Chicken in Champagne Sauce)
Serves 4
List of Ingredients
3-pound chicken
1 teaspoon salt
2 tablespoon butter
2 cups dry French Champagne
4 cups cream
3 shallots, chopped fine
4 mushrooms, crushed by rolling pin
1 sprig parsley, chopped
2 bay leaves
a pinch of thyme
2 tablespoons butter
6 ounces dry French champagne
Recipe
Chicken
Preheat oven to 350 degrees F.
Season: a 3-pound chicken with 1 teaspoon salt. Truss it and place in a small
casserole with: 2 tablespoons butter and 2 cups dry French champagne.
Cook in the oven about 45 minutes. Baste every 8 minutes and turn until the
chicken is an even golden brown on all sides.
Remove chicken, cut off string, and keep chicken warm on hot platter.
Sauce
Add to juices in the casserole: 4 cups cream, 3 shallots, chopped fine, 4
mushrooms, crushed by rolling with a rolling pin (the original chef's directions said
to "roll with a bottle"), 1 sprig parsley, chopped, 2 bay leaves, and a pinch of
thyme.
Simmer on top of stove until sauce has reduced to two-thirds the original amount.
Strain through a fine sieve into a clean saucepan.
Place over medium heat and swirl in: 2 tablespoons butter. Add: 6 ounces (a
glass) dry French champagne.
Presentation
Spoon some of the sauce over the chicken, serve the rest separately. At Pavillon
the chicken is brought to the table whole and carved there by the captain.
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