Serves 4

Ingredients
– 1 organic chicken of 2 kg from Picardier Farm
– 20 g chopped French shallots
– 250 g cleaned chanterelle mushrooms
– 1 oz maple syrup from Cabane à Sucre Constantin
– 1 oz Cognac
– 100 millilitres white wine
– 1/2 litre brown veal stock, thickened
– vegetable oil
– salt
– 1/4 bunch basil from Fines Herbes Québec

Remove the 2 raw chicken filets and thighs. Sear in the oil, salt, and place in a hot 375° F oven for 15 minutes.

Remove from oven, check for doneness and reserve on a pan.

Sauté the shallots in the cooking liquid, add the chanterelles and caramelize them. Then flame them with the Cognac and add the white wine and maple syrup. Reduce by half and add the veal stock. Allow to reduce for a few more minutes. Check the seasoning.

Cut the pieces of chicken into fine strips, serve with the sauce, mushrooms and minced basil. Accompany with sautéed potatoes from the Pilon and Bessette farm.

You may replace the veal stock with chicken stock.

Ingredients for chicken stock
– Chicken carcass
– One good-sized carrot
– 1/2 onion
– 1/2 leek

Cut up the carcass and sear it in a pan with oil, then add the vegetables cut into small pieces. Add 1.5 litres of cold water. Simmer for an hour, removing foam frequently.

Strain the stock and put the liquid back onto the stove, allowing it to reduce until you have 1/2 litre.

For this recipe, make a “beurre manié”  (“kneaded butter”): mix 40 g flour and 40 g soft butter and thicken chicken stock using a whisk.

Desired pairing: Red wine, fruity and woody
– France, Bordeaux, Saint-Émilion, merlot, 50% barrel-aged for 12 months, red fruit, liquorice, velvety tannins $27.67. Agence Boutique Gastronomy 819 425-5233 chevaldejade.com
– Québec, Laurentides, Vignoble d’Oka, Mystère rouge, Frontenac et Sabrevois, barrel-aged 20 months, dry, fruity. Available at vignobledoka.com $30.