Honey and Sauternes poultry

Serves 6 to 8 people

Cooking time: 27 minutes
including 11 minutes under pressure

 

Ingredients :

- 1 farm chicken or guinea fowl or capon
- 250g carrots cut into small chunks
- 250g small onions
- 150g turnips
- 1 chicken stock cube
- ½ l water
- ¼ l Sauternes
- 4 tablespoons honey
- 150g butter
- 50g oil
- 250 g fresh pasta
- 2 dl cream
- Salt and pepper

Préparation :

Cut the poultry into 8 pieces. Melt 50g of butter with the oil in a pressure cooker and fry the pieces of poultry until they are golden, about 10 minutes. Season with salt and pepper. Add the carrots, turnips and onions. Pour off the fat. Add the honey and the Sauternes.

Reduce for 3 minutes and then pour in ½ litre of water with the chicken stock cube. Shut the pressure cooker and cook for 11 minutes once it has whistled.

Remove the poultry and vegetables. Reduce the sauce for 3 minutes and whisk in, little by little, the remaining 100 g of butter. Season to taste. Meanwhile, cook the pasta separately. Add the cream. Pour over the poultry and serve pipping hot.

   
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