Ingredients with Measurements:
- 1 whole poularde (3-4 lbs)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup tomato puree
- 1/2 tsp saffron threads
- 2 tbsp butter
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Oven-safe dish
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the poularde and pat it dry with paper towels. Season it inside and out with salt and pepper.
3. In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
4. Add the white wine and chicken broth to the skillet and bring to a simmer. Add the saffron threads and tomato puree and stir to combine.
5. Remove the skillet from the heat and stir in the heavy cream.
6. Stuff the poularde with the saffron and tomato sauce, using kitchen twine to secure the legs and wings.
7. Place the poularde in an oven-safe dish and pour the remaining sauce over it.
8. Roast the poularde in the preheated oven for 1 1/2 to 2 hours, or until the internal temperature reaches 165°F.
9. Let the poularde rest for 10 minutes before carving and serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 550
Fat: 35g
Protein: 45g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Substitutions for ingredients:
- Chicken can be used instead of poularde.
- Vegetable broth can be used instead of chicken broth.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add chopped fresh herbs, such as thyme or rosemary, to the sauce.
- Use diced tomatoes instead of tomato puree for a chunkier sauce.
- Add sliced mushrooms to the sauce for extra flavor.
Tips and tricks:
- Make sure to season the poularde generously with salt and pepper.
- Baste the poularde with the sauce every 30 minutes while roasting to keep it moist.
- Let the poularde rest before carving to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the poularde in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the poularde on a platter with the sauce spooned over it.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Serve with roasted vegetables, such as carrots or Brussels sprouts.
Suggested side dishes:
- Roasted potatoes
- Wild rice pilaf
- Green beans with almonds
Troubleshooting advice:
- If the poularde is browning too quickly, cover it with foil.
- If the sauce is too thick, add more chicken broth or white wine.
Food safety advice:
- Make sure the internal temperature of the poularde reaches 165°F to ensure it is cooked through.
- Wash your hands and any surfaces that come into contact with raw poultry to prevent cross-contamination.
Food history:
Poularde Albufera is a traditional Spanish dish named after the Albufera lagoon near Valencia, where saffron is grown.
Flavor profiles:
This dish has a rich and creamy sauce with a hint of saffron and tomato.
Serving suggestions:
Serve with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
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