FRIJE

Instructions

• 1.   Preheat the oven to 180°C (350°F).
  Season the chicken pieces with salt and pepper, and lightly coat them with flour.
  Brown the chicken pieces on both sides in a Dutch oven with 20 g (1.4 tbsp) of butter over medium heat for a few minutes. Transfer to a baking dish, cover with aluminum foil, and bake for 20 minutes.
  
  Meanwhile, prepare the sauce. Wash the mushrooms and peel the shallots. Slice the mushrooms and shallots, and sauté them in the Dutch oven with 20 g (1.4 tbsp) of butter. Pour in the cognac and flambé. Then pour in the white wine and let it reduce. Add the veal stock and let it reduce for 7 to 8 minutes.
  Once the sauce has thickened, add three-quarters of the chopped fresh herbs. Emulsify the sauce with 20 g (1.4 tbsp) of butter, then pour it over the chicken pieces. Sprinkle with the remaining fresh herbs and serve.
• 2.   Homemade chicken stock recipe:
  
  Ingredients:
  1 carcass of free-range chicken
  1 garlic clove
  1 onion
  1 carrot
  Stems of button mushrooms
  1 bouquet garni (a bundle of herbs)
  500 ml (2 cups) of brown veal stock
  
  Peel and finely chop the onion and garlic. Peel and dice the carrot into small cubes. Sauté them in a saucepan with the crushed chicken carcass, then pour in the veal stock, button mushroom stems, and add the bouquet garni. Bring to a boil, let it reduce for 30 minutes, then remove the carcass and bouquet garni. Strain: your chicken stock is now ready to be used.

Nutritional information *