“Mousseux” (sparkling wine) is the star of this classic chicken dish, slow-cooked to perfection in a Le Creuset Signature Round Casserole. It creates deep and richly rewarding flavours in both the chicken and the sauce.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 115g bacon, sliced in lardons
- 1 whole chicken, cut in 8 pieces (breasts split in two)
- Salt and fresh pepper
- 5 parsnips, large oblique cut
- 225g red pearl onions, peeled
- 50cl sparkling wine
- 1 bay leaf
- 3 sprigs fresh thyme
- 2 tbsp crème fraiche
- 1 ½ tbsp chopped fresh dill
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Method
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1Add the bacon to a cold Le Creuset 26cm Signature Round Casserole. Bring to medium heat, and cook until browned. Drain and set aside.
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2Pat the chicken dry and season with salt and pepper. Sear the chicken in two batches, skin side down first, then flip and sear on the second side. Remove from the pan.
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3Add the parsnips and onions to the casserole. Cook, stirring occasionally, until they begin to brown. Pour in the sparkling wine, and scrape up all the browned bits from the bottom of the pan. Add the bay leaf and thyme, and bring to a boil.
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4Return just the chicken thighs and legs to the casserole. Cover and reduce the heat to a low simmer. Cook for 1 hour. Return the breast pieces, along with the bacon. Cover and cook for an additional 40 minutes.
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5Remove the chicken pieces to a warm platter and discard the bay leaf and thyme stems. Bring to a boil for 2 or 3 minutes, to reduce the sauce. Turn off the heat and swirl in the crème fraiche and half the dill. Taste and season with salt and pepper.
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6Spoon the vegetables and sauce over the chicken. Garnish with the remaining dill.
