Ingredients with Measurements:
- 1 whole poularde (about 4-5 pounds)
- Salt and pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 cup chicken broth
- 1 cup heavy cream
- 1/4 cup dry white wine
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
Special equipment needed:
- Large roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the poularde inside and out with cold water and pat dry with paper towels. Season the bird generously with salt and pepper.
3. In a large roasting pan, melt the butter and olive oil over medium-high heat. Add the poularde and brown on all sides, about 10 minutes.
4. Remove the poularde from the pan and set aside. Add the onion, garlic, thyme, rosemary, and oregano to the pan and cook until the onion is translucent, about 5 minutes.
5. Add the chicken broth, heavy cream, and white wine to the pan and stir to combine. Bring the mixture to a simmer.
6. Return the poularde to the pan and spoon some of the sauce over the bird. Roast in the oven for 1 hour and 30 minutes, or until the internal temperature of the thickest part of the meat reaches 165°F.
7. Remove the poularde from the oven and let rest for 10 minutes before carving.
8. While the poularde is resting, strain the sauce through a fine-mesh sieve into a saucepan. Bring the sauce to a simmer and stir in the Parmesan cheese, parsley, and chives. Season with salt and pepper to taste.
9. Serve the poularde with the garlic and herb sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 30 minutes
Temperature:
- Oven temperature: 375°F
- Internal temperature of poularde: 165°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 580
- Fat: 41g
- Protein: 44g
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 2g
- Sodium: 450mg
Substitutions for ingredients:
- Poularde can be substituted with chicken or turkey.
- Heavy cream can be substituted with half-and-half or whole milk.
- Dry white wine can be substituted with chicken broth or vegetable broth.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add sliced mushrooms to the sauce for a richer flavor.
- Use fresh herbs instead of dried herbs for a brighter flavor.
- Add a splash of lemon juice to the sauce for a tangy twist.
Tips and tricks:
- Make sure to pat the poularde dry before seasoning to ensure a crispy skin.
- Let the poularde rest before carving to allow the juices to redistribute throughout the meat.
- Use a meat thermometer to ensure the poularde is cooked to the correct temperature.
Storage instructions:
- Store leftover poularde and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the poularde in the oven at 350°F for 10-15 minutes, or until heated through.
- Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the poularde on a platter with the sauce drizzled over the top.
- Garnish with fresh herbs, such as parsley or chives.
Pairings:
- Serve with roasted vegetables, such as carrots, potatoes, or Brussels sprouts.
- Pair with a side salad or crusty bread.
Suggested side dishes:
- Roasted vegetables
- Side salad
- Crusty bread
Troubleshooting advice:
- If the poularde is browning too quickly in the oven, cover it with foil to prevent burning.
- If the sauce is too thin, simmer it for a few minutes longer to thicken.
Food safety advice:
- Make sure to cook the poularde to the correct internal temperature to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
- Poularde Albufera is a classic French dish named after the Albufera lagoon in Valencia, Spain. The dish features a whole chicken or poularde cooked in a creamy sauce made with chicken broth, cream, and white wine.
Flavor profiles:
- Creamy
- Savory
- Herbaceous
- Garlicky
Serving suggestions:
- Serve with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
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Region: French