Anne-Sophie Pic revisits this brilliant chicken classic and signs the perfect Sunday dish

Anne-Sophie Pic revisits this brilliant chicken classic and signs the perfect Sunday dish

Baked, fried, in sauce, boiled … In the kitchen, chicken gives us wings. And it’s not the three-star chef Anne-Sophie Pic who means the opposite, she likes to use it in a variety of recipes, from the simplest, like homemade poultry pieces, gouda cream, to the most elaborate image. of Bresse chicken, marinated in sake. Also this week the chef at the top of the Pic house, in Valence, shared on her Instagram account one of her delicious creations with chicken: chicken with tarragon, pilaf with rice. ” For this excellent classic, I recommend choosing good quality chicken: red or organic label. There are, to simplify, two types of tarragon that you will find in the marketexplains Anne-Sophie Pic. The first has small dark green leaves. Its taste is very pronounced and concentrated. The second variety has fairly long leaves with a beautiful pale green. Its taste is softer and more pleasant anise. Choose according to your desire what you prefer… “.
Inspired by this creation?

Here’s the recipe for chicken with tarragon, rice pilaf, by Anne-Sophie Pic:

For the chicken:

  • 1 whole chicken with free food, 1.4 kg, ready to cook
  • Salt
  • pepper
  • 3 tablespoons. olive oil
  • 3 tarragon branches
  • ½ onion
  • 50 g of semi-salted butter
  • 10 cl white wine
  • 30 cl of gravy with vegetables

For rice pilaf:

  • 250 g long grain rice
  • ½ onion
  • 15 g of semi-salted butter
  • 45 cl of vegetable broth with vegetables
  • Salt

Chicken with tarragon

Arrange the chicken inside and out with salt and pepper. Fill the chicken with tarragon. Melt the butter with the oil in the pot with pressure over medium heat. Fry the birds on all sides for 10 minutes. Remove the poultry and drain the fat from the pan. Add half the peeled and chopped onion and cook slowly for 1 or 2 minutes without letting it turn brown. Pour the white wine, scrape the bottom of the pan with a wooden spatula to release the cooking juices (this action is called “rinsing”). Bring to the boil and reduce by half. Pour the vegetable juice and then return the birds to the pressure cooker. Close and place under pressure. When the valve starts to whistle, cook for 14 minutes. We remove it from the heat, let the pressure drop slowly. That is, do not open the valve suddenly so as not to damage the meat fibers. Le menjane.

Rice pilaf

Heat a saucepan of butter. Chop the onion into thin slices and fry gently for 2 to 3 minutes. Add the rice, cook slowly, turning it almost continuously for 2 to 3 minutes (this action is called “preparing” the rice). Add the vegetable juice and then salt a little. Cover and cook for 20 minutes on low heat. Once the rice is cooked, add a little butter to it and let it stand for a few minutes. Mix the rice gently with a fork and then salt a little if necessary (taste good first). Open the pressure cooker, take out the chicken, cut it and strain the juice through a sieve. Place the sliced ​​chicken in a bowl, pour the liquid over it and enjoy hot with the rice, served sideways.

Also to discover: Anne-Sophie Pic reveals her recipe for this 150-year-old dessert and it is extremely simple.

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