Carefully rinse the poulard. Clean the greens and cut them into pieces. Peel the onions and cut them in half. Poularde greens onions spices wine and one and a half liters of water bring to a boil. Make at low temperature for one hour. In the meantime, peel and halve blue and green grapes and remove seeds.
Blanch (scald) the shallots with boiling hot water for a short time and drain. Peel the shallots.
Heat 20 grams of fat in a frying pan. Steam shallots in it for ten minutes at low temperature with closed lid. Remove the poulard from the clear soup and cool a little. Pour the broth through a sieve.
Remove the meat from the skin and bones and cut into pieces. Heat the remaining fat in a saucepan. Brown the flour in it.
Gradually add half a liter of chicken soup and whipped cream, stirring. Season the sauce with saffron, salt and pepper. Add the shallots, chicken and grapes to the sauce and season to taste with salt and freshly ground pepper. Sprinkle with coriander leaves or parsley.
Tips Serve with: Wild rice mixture
Nutritional values per unit approx. 755 calories 59 g fat
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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