This is a traditional French pot roast chicken recipe that uses a great white wine sauce / vegetable coulis for the finish.
Poularde à la- Bourgeoise
Flambez , vuidez-la, & lui troussez les pattes dans le corps.
Vous mettez dans le fond d’une casserole un peu de bon beurre, deux oignons coupés en tranches, mettez la poularde dessus , l’estomach en dessous, couvrez-la de deux oignons en tranches, deux racines coupées en filets , un bouquet garni de toutes fortes de fines herbes, un peu de sel ; faites cuire de cette façon la poularde sur de la cendre chaude, à la moitié de la cuisson , mettez-y un demi-verre de vin blanc. Quand elle est cuite dégraissez la faussé & la passez au tamis, mettez-y un peu de coulis, & servez dessus la poularde.
Loosely translated:
The first part talks about killing and cleaning the chicken.
In the bottom of a saucepan put a little good butter, two sliced onions, put the chicken on top, stomach (breast) down, cover it with two sliced onions, two roots cut into fillets, a bouquet garni all strong herbs, a little salt; cook the chicken in this way on hot ash, halfway through cooking, put half a glass of white wine in it. When it is cooked, remove the fat from the sauce & pass it through a sieve, put a little coulis in it, & serve the chicken on top.
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