Ingredients with Measurements:
- 1 poularde (3-4 pounds)
- Salt and pepper
- 3 tablespoons unsalted butter
- 1/2 cup finely chopped shallots
- 1 cup dry white wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Albufera sauce (see recipe below)
Special equipment needed:
- Large roasting pan
- Meat thermometer
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the poularde inside and out with salt and pepper.
3. Melt 2 tablespoons of butter in a large roasting pan over medium-high heat.
4. Add the poularde and brown on all sides, about 10 minutes.
5. Transfer the roasting pan to the oven and roast the poularde for 1 hour and 15 minutes, or until the internal temperature reaches 165°F.
6. Remove the poularde from the roasting pan and let it rest for 10 minutes before carving.
7. While the poularde is resting, make the sauce. Melt the remaining tablespoon of butter in a saucepan over medium heat.
8. Add the shallots and cook until softened, about 5 minutes.
9. Add the white wine and chicken broth and bring to a boil.
10. Reduce the heat and simmer until the liquid is reduced by half, about 10 minutes.
11. Add the heavy cream and Albufera sauce and simmer until the sauce thickens, about 5 minutes.
12. Season the sauce with salt and pepper to taste.
13. Serve the poularde with the sauce.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
5. Temperature:
Oven temperature: 375°F
Internal temperature of poularde: 165°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 480
Fat per serving: 26g
Protein per serving: 47g
Carbohydrates per serving: 5g
Fiber per serving: 0g
Sugar per serving: 2g
Sodium per serving: 470mg
Substitutions for ingredients:
- Chicken can be used instead of poularde.
- Red wine can be used instead of white wine.
- Vegetable broth can be used instead of chicken broth.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add chopped herbs, such as thyme or rosemary, to the sauce.
- Use different types of wine, such as Chardonnay or Sauvignon Blanc.
- Add mushrooms to the sauce.
- Use a different type of poultry, such as turkey or duck.
Tips and tricks:
- Let the poularde rest before carving to allow the juices to redistribute.
- Use a meat thermometer to ensure that the poularde is cooked to the correct temperature.
- Make the Albufera sauce ahead of time to save time.
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 chopped parsley or chives.
Garnishes:
- Chopped parsley or chives
Pairings:
- Roasted vegetables, such as carrots or Brussels sprouts
- Mashed potatoes
- Crusty bread
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts
- Mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the poularde is not browning evenly, rotate it in the roasting pan.
- If the sauce is too thin, simmer it for a few more minutes to thicken it.
Food safety advice:
- Cook the poularde to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Poularde Albufera is a classic French dish that originated in the Albufera region of Spain. It is named after the sauce, which is made with chicken stock, cream, and butter.
Flavor profiles:
- The poularde is tender and juicy, with a savory flavor from the salt and pepper.
- The sauce is rich and creamy, with a tangy flavor from the white wine and shallots.
Serving suggestions:
- Serve the poularde with a side of roasted vegetables and mashed potatoes for a classic French meal.
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Region: French