Rouelle of Four Story Hills Farm Poularde Wrapped in Swiss Chard with Hobbs’ Applewood Smoked Bacon and Pruneaux D’Agen

Name: Rouelle of Four Story Hills Farm Poularde Wrapped in Swiss Chard with Hobbs’ Applewood Smoked Bacon and Pruneaux D’Agen
Yield: Makes 4 servings
Cuisine: American
Ingredients: 10 grams sherry vinegar, plus more for finishing; 125 grams White Veal Stock; 12 grams thinly sliced shallot; 75 grams canola oil, plus additional for the shallot; kosher salt; 23 grams unsalted butter; 1 Four Story Hills poularde (about 1.75 kilograms; Sources) or 2 large boneless, skinless poularde breast halves; kosher salt and freshly ground white pepper; kosher salt and freshly ground white pepper; Ajinomoto RM transglutaminase (Sources); 3 to 4 large Swiss chard leaves; 130 grams dry red wine, such as Cabernet Sauvignon; 130 grams dry red wine, such as Cabernet Sauvignon; 130 grams granulated sugar; 130 grams water; 4 pitted prunes; Canola oil; extra virgin olive oil; Sel gris; 4 slices thin-sliced Hobbs’ Applewood Smoked Bacon (Sources); 100 grams Hobbs’ Applewood Smoked Bacon (Sources); 75 grams canola oil, plus additional for the shallot; 1 Four Story Hills poularde (about 1.75 kilograms; Sources) or 2 large boneless, skinless poularde breast halves

Preparation info

Makes
4
servings

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Poularde

1 Four Story Hills poularde (about 1.75 kilograms; Sources) or 2 large boneless, skinless

Americas
United States
Main course
Gluten-free

Method

This dish and many others at The French Laundry and per se use products raised by or made available by two special people, Sylvia and Stephen Pryzant. They raise poultry on their Pennsylvania farm, with extraordinary care for the animals. We buy their chicken, poularde (a chicken fattened for roasting), and squab, among other fowl. But more than just raising animals, the Pryzants also work with