Jean Routhiau

 
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Chicken drumstick confit

and pot au feu of braised vegetables Main dish and accompaniment  Chicken drumstick confit
  • Season : Printemps / Ete
  • People : 4
  • Preparation : 75 min
  • Cooking : 25 min
  • Difficulty :   
  • Cost :    
 
  • Ingredients : For the meat:
    Chicken drumstick confit Jean Routhiau: 8 small pieces or 4 big pieces
     
    For the pot au feu of braised vegetables:
    - Small turnip: 2
    - Small potato: 2
    - Small carrot: 2
    - Yellow onion: 1
    - Leek: 1
    - Traditional chicken stock (in cube): 1 litre
    - Medium salted butter: 60g
    - Salt and milled pepper
    - Sunflower oil: 5cl
    - Thyme: 1 small stick
    - Bay leaves: 1 leaf
    - Rosemary: 1 stick
    - Duck fat (from the sachet): 50g
    - Caster sugar: 10g
  First step :

Preparation of vegetables:

- Peel and wash the turnips, potato, carrot and onion.
- Cut the vegetables in big even pieces
- Preheat the oven to 160°C
- Heat three-quarters of the chicken stock with the sunflower oil, salt and sugar in a fire-proof and oven-proof pan.
- Add the whole vegetables, thyme, laurel, rosemary and duck fat (add some stock to cover the vegetables)
- Bring to the boil, cover and put in oven. Cook slowly and check from time to time ( add some stock if necessary)
- When the vegetables are cooked, put them in a dish covered with plastic film to keep warm and moist.
- Strain the cooking juice, reduce it if necessary, thicken it with butter (caution: do not boil it anymore!) and correct the seasoning.

Second step :

Preparation of the meat:

- Put the drumsticks with the duck fat surrounding them in an oven-proof dish.
- Reheat in hot oven at 160°C during 20/25 minutes turning them regularly to brown them well.

Third step :

When you serve

Serve in very hot individual earthenware dishes, cover the bottom with vegetables, pour over the cooking juice and place the chicken drumsticks on top.


Jean Routhiau wishes you will enjoy your meal !


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