Chicken, Yellow Wine, Grapes with a Gratin of Macaroni and Parmesan with CHEF Jus de Poulet

CHEF

CHEF

Premium Supplier 4th August 2014
CHEF

CHEF

Premium Supplier

Chicken, Yellow Wine, Grapes with a Gratin of Macaroni and Parmesan with CHEF Jus de Poulet

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Chicken, Yellow Wine, Grapes with a Gratin of Macaroni and Parmesan with CHEF Jus de Poulet recipe a try? Serves 10

Ingredients

  • Ingredients:
  • 50g CHEF Jus de Poulet
  • 1L water
  • 1kg chicken drumsticks
  • 1kg chicken supremes
  • 50g shallots
  • 1x clove of garlic
  • Thyme spriggs
  • 7cl olive oil
  • 25g butter
  • 7 cl yellow medium dessert wine
  • 800g macaroni pasta
  • 50g mascarpone
  • 50g grated parmesan
  • 150g white grapes

Method

Method:
Brown the pieces of poultry with oil and butter, add the garlic, thyme, the roughly chopped shallot and cook in the oven at 160C. Set aside the drumsticks and supreme's on a grid, drain of the fat from the cooking dish and de glaze with the yellow wine. Prepare the 1 Ltr of CHEF Jus de Poulet (prepared with the on pack instructions) and reduce to a syrupy consistency. Strain the jus through a fine chinois and set aside. Cook the macaroni in a oven baking dish , sprinkle the parmesan over them and bake. Blanch, peel and de-seed the grapes, heat in a pan with butter until lightly golden and glaze with a little of the jus. Slice the supreme's and remove the outer skin and cartilage on the drumsticks. Arrange the meat, the baked macaroni and the grapes on the plate and finish with cordon of jus.

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