3282 Ailerons Dorés à la Purée de Marrons

Method

Take large chicken or turkey winglets and fry them in butter in a shallow pan just large enough to hold them. When coloured, remove them and colour 1 sliced carrot and 1 sliced onion per 10 winglets in the same butter; add a few parsley stalks, thyme and a bayleaf and replace the winglets on top.

Season with salt and pepper, place in a warm oven basting frequently with the butter and cook slowly without liquid; a few drops of water may be added, however, to prevent the butter from clarifying if the oven should be too hot.

When cooked, arrange in rows on a dish, cover and keep warm. Add a little white stock or water to the pan and simmer gently for 10 minutes. When the liquid is reduced to a quantity sufficient to half cover the winglets, pass through a fine strainer, remove the fat and pour over the winglets.

Serve accompanied with a dish of chestnut purée.

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