This chicken poêlée recipe from Escoffier is actually a cooking method that will allow you to cook a moist and fragrant chicken which is serve with a beautiful sauce made with the chicken cooking juices.
The technique used to cook the chicken in this video can be used also to cook for other type of meats such pork shoulder or veal racks.
ingredients used in this recipe:
1 free range chicken of 1.600 kg
stuffed with a few twigs of thyme, parsley branches, salt pepper, and a bayleaf. and season with salt and pepper.
For the aromatic garnish ( Matignon):
125 grams of carrots
125 grams of onions
50 grams of celery
100 grams of cured ham
To cook the chicken
50 grams of melted butter
For the sauce:
100ml dry white wine to deglaze
200 ml brown chicken or veal stock
for the stock making I used the technique in this video: https://bit.ly/2uWCXwo
the vegetable side I used:
pan fried logs of precooked green beans that I rolled in pancetta.
roasted potatoes (pomme château )
cast iron pan with lid must just large enough to hold the piece of meat you cook. if it is too large your aromatic garnish might burn)
I am using this one http://amzn.to/2k7w5K7