Traditional chicken fricasse; Bayaldi Gratin

Ingredients  for 8 servings:

Basic ingredients:
- 2 x 1,2 to 1,4 kg certified chickens,
- 80 g butter,
- 60 g flour,
- 1 onion,
- white chicken stock (PM).

White chicken stock:
- carcasses and giblets of 2 chickens to taste (PM),
- 200 g carrots,
- 200 g onions,
- 200 g leeks white,
- 100 g celery stalks,
- 1 bouquet garni,
- 2 cloves.

Finishing the sauce:
- 0,3 l double cream.

Traditional garnish:
- 250 g button mushrooms,
- 20 g butter,
- half a lemon,
- 250 g baby onions,
- 20 g butter,
- caster sugar (PM).

- coarse salt (PM),
- fine salt (PM),
- ground pepper (PM).

Basic ingredients for the gratin:
- 2 kg courgettes, aubergines, tomatoes,
- 100 ml olive oil,
- 100 ml peanut oil,

Aromatic garnish
- 300 g dry white sliced bread,
- 500 g onions,
- 3 cloves of garlic,
- 20 g flat parsley,
- Thyme (PM),
- Herbes de Provence (PM).

- fine salt (PM),
- ground pepper (PM),
- nutmeg (PM).


Instructions the chicken

Get the work area ready - 5 minutes
Ingredients, equipment for preparation, cooking and serving.

Dress the chickens - 30 min
Stretch tem out and sing them to remove the remaining down.
Trim, gut and cut each raw chicken into 4 pieces, or 8 pieces, if desired.
Set the chicken pieces aside in refrigerated storage.

Start cooking the white chicken stock - 10 minutes
Chop the carcasses and the giblets, then possibly blanch them.
Place them in a saucepan then fill them to the top with cold water.
Bring to the boil, carefully skim, then add the aromatic garnish.
Let the white stock cook on a very low boil for 30 to 45 minutes.

Prepare the garnish - 10 minutes
Peel the mushrooms, wash them and cut them diagonally into quarters.
Cook them in a covered pot in a small amount of boiling water with salt and lemon, and a little butter.
Set them aside in their cooking liquid do not drain.
Peel, wash , cook and glaze the baby onions.

Start cooking the fricassee - 15 minutes
Sprinkle the chicken pieces with salt and pepper.
Cook until firm in a straight sided sauté pan with a little butter
Turn the pieces over and let them cook again on the other side, making sure they do not brown.
Remove the pieces from the pan, the add 120 g of finely chopped onions.
Sweat them without browning. Add flour and gently cook the white rou for a few minutes (add a little more butter if necessary).
1 l of white stock and put the ckicken pieces back in the velouté, skin-side facing downwards.
Cover the chicken fricassee and let it cook very slowly for approximately 20 minutes.
Turn the pieces over two thirds of the way into cooking.
Check that the sauce is not sticking to the pan.
Adjust the seasoning (take the wings out a few minutes before the legs as they cook more quickly.

Finish the fricassee - 10 minutes
Decant the chicken pieces.
Reduce the velouté (if necessary) and add the cream.
Let it cook gently for approximately ten minutes.
Make any necessary adjustments to the consistency and seasoning.
Add the mushroom and the baby onions onto the chicken pieces.
Pass the sauce through a muslin strainer, cover the fricassee with a lid and set it aside, keeping it warm.

Serve the chicken fricassee 5 minutes
Serve the fricassee with the bones, wing tips and drumsticks turned in towards the centre of the casserole dish.
Distribute the garnish on top of the pieces.



Get the work area ready - 5 min
Ingredients, equipment for preparation, cooking and serving.

Wash and slice the vegetables – 15 min
Wash, remove the ends and peel 800 g of aubergines and 1 kg of courgettes.
Leave alternating strips of skin attached or flute them evenly.
Cut them into small evenly slice 0.5 cm thickness.
Sprinkle the aubergines with fine salt, then leave to degorge for approximately 30 minutes.
Cling film the aubergines and keep them in the refrigerator.
Peel the tomatoes and slice 0.5 cm thickness. Reserve in the fridge.

Prepare the aromatic garnish - 10 min
Peel, wash and finely chop the onions.
Peel, remove the germ, wash, crush and chop the garlic.
Wash, remove the stalks, dry and finely chop the parsley.
Wash, dry and finely chop the thyme.

Sauter the courgettes and the aubergines - 15 min
Drain and towel dry the courgettes and aubergines.
Sauter the vegetables seperatly in small quantites in a mixture of olive and peanut oil.
Keep them firm and lightly coloured.
Check the seasoning.
Sauter all the vegetable together seperatly once more for a few minutes and drain them.
Slow cook the onions until translucide.

Finish the Bayaldi gratin - 3 min
Lightly grease the dish with olive oil.
Spread the onions on the dish.
Place alternatively rows of courgettes, aubergines and tomatoes, overlaping them.
Sprinkle with a mixture of breadcrumbs, garlic, parsley, herbes de Provences and thyme.
Drizzle a little olive oil.
Bake in the oven and finish under the grill.

Serve the gratin - 2 min
Place the gratin dish on a flat dish with a doily