Poule Faisane à la Crème et aux Chicons

Preparation info

    • Difficulty


Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

  • About


Cut a hen pheasant into pieces: legs, wings, back and breast. Season with freshly milled salt and pepper. Put the pieces into a heavy saucepan with a large knob of butter and lightly sauté the meat. When the meat has a good colour and aroma, remove it from the pan. Deglaze the pan with a couple of tablespoons of madeira and add three or four endives or whole chicory. When the chicory has cooked a little, add a couple of cups of crème fraîche. Correct the seasoning and add the juice of one lemon.

Pour the sauce over the pheasant and serve with mushrooms.