Ingredients with Measurements:
- 1 poularde (3-4 lbs)
- Salt and pepper
- 2 tbsp butter
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 cup white wine
- 2 cups chicken broth
- 1 cup heavy cream
- 1 lb mushrooms, sliced
- 2 tbsp flour
- 2 tbsp chopped parsley
Special equipment needed:
- Large skillet or Dutch oven
- Oven-safe dish
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the poularde with salt and pepper.
3. In a large skillet or Dutch oven, melt the butter over medium-high heat.
4. Add the poularde and brown on all sides, about 10 minutes.
5. Remove the poularde from the skillet and set aside.
6. Add the onion, carrot, and celery to the skillet and cook until softened, about 5 minutes.
7. Add the white wine and chicken broth and bring to a boil.
8. Return the poularde to the skillet and cover with a lid or foil.
9. Transfer the skillet to the oven and roast for 1 hour and 30 minutes, or until the internal temperature of the poularde reaches 165°F.
10. Remove the poularde from the skillet and place it in an oven-safe dish. Cover with foil to keep warm.
11. Strain the sauce through a fine-mesh sieve into a bowl and discard the solids.
12. Return the skillet to medium-high heat and add the mushrooms. Cook until softened, about 5 minutes.
13. Sprinkle the flour over the mushrooms and stir to combine.
14. Gradually add the strained sauce and whisk until smooth.
15. Add the heavy cream and bring to a simmer.
16. Simmer for 10 minutes, or until the sauce has thickened.
17. Stir in the chopped parsley.
18. Pour the sauce over the poularde and serve.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
5. Temperature:
Oven temperature: 375°F
Internal temperature of poularde: 165°F
Serving size:
6-8 servings
Nutritional information:
Calories: 550
Fat: 35g
Carbohydrates: 10g
Protein: 45g
Substitutions for ingredients:
- Chicken can be substituted for poularde.
- Vegetable broth can be substituted for chicken broth.
- Half-and-half can be substituted for heavy cream.
Variations:
- Add garlic to the sauce for extra flavor.
- Use different types of mushrooms, such as shiitake or oyster.
- Add a splash of brandy or cognac to the sauce for a richer flavor.
Tips and tricks:
- Make sure to brown the poularde well before roasting to ensure a crispy skin.
- Use a meat thermometer to check the internal temperature of the poularde to ensure it is fully cooked.
- If the sauce is too thick, add more chicken broth or white wine to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the poularde and sauce in a covered dish 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 poured over the top. Garnish with fresh parsley or thyme.
Garnishes:
Fresh parsley or thyme
Pairings:
- Roasted vegetables, such as carrots or Brussels sprouts
- Mashed potatoes or polenta
- Crusty bread
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Polenta
- Crusty bread
Troubleshooting advice:
- If the poularde is not browning well, increase the heat slightly.
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the poularde to an internal temperature of 165°F to ensure it is fully cooked and safe to eat.
Food history:
Poularde Albufera is a classic French dish that originated in the Albufera region of Spain. It is traditionally made with a young hen or poularde, which is roasted and served with a rich white wine and mushroom sauce.
Flavor profiles:
The poularde is tender and juicy, with a crispy skin. The sauce is creamy and rich, with a savory mushroom flavor and a hint of white wine.
Serving suggestions:
Serve the poularde with a side of roasted vegetables and a glass of white wine.
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Region: French