For ➏1 Gâtinais chicken
3 flat parsley sprigs
20 g butter
crust:
300 g (or 3) Agria potatoes
3 globe artichokes
50 cl groundnut oil
30 g clarified butter
garnish:
50 g butter
1 bulb young garlic
1 bundle scallions
25 cl milk
100 g T55 flour
Remove the legs and breasts from the chicken, cut them into small pieces. Make a chicken stock with the carcass. Chop the parsley. In a sauté pan, brown the chicken pieces in butter. Drain, deglaze with a little chicken stock and add the parsley. Set aside.
Wash and peel the potatoes. Prepare the artichokes. Cut the potatoes and artichokes with a mandolin into 3 mm thick slices, and shape into 3 cm-diameter circles with a pastry cutter. Blanch the artichokes in boiling salted water and cool immediately. Brown the potatoes in a deep-fat fryer at 140°C and drain them on a clean cloth.
Line a 18 x 6 cm (copper) mould with overlapping alternate slices of potato and artichoke, and add the chicken pieces.
Fill up the mould with clarified butter and leave to stand for 5 m in the fridge.
Immerse the mould in an oil bath, and leave to cook for 10 m at 180°C until it turns a beautiful blonde colour.
In a pan, confit the garlic gloves in butter. Cut the scallions into 3 mm thick slices with a mandolin.
Plunge the scalllion slices in milk, drain, coat with flour and fry them at 140°C.
Place the chicken dish in the middle of the plate and decorate with scallion rings and garlic cloves. Pour over the chicken stock.
Wash and peel the potatoes. Prepare the artichokes. Cut the potatoes and artichokes with a mandolin into 3 mm thick slices, and shape into 3 cm-diameter circles with a pastry cutter. Blanch the artichokes in boiling salted water and cool immediately. Brown the potatoes in a deep-fat fryer at 140°C and drain them on a clean cloth.
Line a 18 x 6 cm (copper) mould with overlapping alternate slices of potato and artichoke, and add the chicken pieces.
Fill up the mould with clarified butter and leave to stand for 5 m in the fridge.
Immerse the mould in an oil bath, and leave to cook for 10 m at 180°C until it turns a beautiful blonde colour.
In a pan, confit the garlic gloves in butter. Cut the scallions into 3 mm thick slices with a mandolin.
Plunge the scalllion slices in milk, drain, coat with flour and fry them at 140°C.
Place the chicken dish in the middle of the plate and decorate with scallion rings and garlic cloves. Pour over the chicken stock.
This recipe of chicken with potatoes and artichokes reminds us that Paris and its surroundings were once full of artichokes. It was created in 1765, by a cook named Lathuille, who ran a Parisian guinguette. This establishment, located near the barrier of Clichy, was known for its sautéed chicken, but also for its tripes in the fashion of Caen and a cellar with excellent wines. On March 30, 1814, during the fall of the Empire, Marshal Moncey installed his command post there, in a show of honour against the coalition armies. Père Lathuille distributed all his provisions and bottles to the French soldiers, so that the enemy could not take them. This 'patriotic' act contributed to the success of his restaurant once peace returned. In 1906, the guinguette became a café-concert. These days, number 7 avenue de Clichy, the former grande rue des Batignolles, houses a movie theatre, le Cinéma des Cinéastes.
Use the easier variation recipe with mushrooms.
