Serves

Ingredients

• 1 large free range chicken
• 2 Tsp. extra virgin olive oil
• 1 large carrot
• 1 leek
• 1 pinch of cumin
• 2 Tsp. extra virgin olive oil
• 1 large spanish onion
• 1 pinch of clove powder
• 1 pinch of coriander powder
• 2 Tsp. flour
• 1 clove of garlic
• 1 bay leaf
• 1 Tsp. of chopped garlic
• ½ cup of port wine
• 1 bottle of Bordeaux wine (I prefer St-Estephe - SLT note: a good Cabernet or Merlot can be substituted)
• 4 cups of chicken stock
• 6 slices of foie gras, 1.5 oz each (SLT note: this is optional)
• 1 Tsp. of chopped parsley
• salt and pepper

Procedure

The night before serving

1. Cut the chicken into 6 equal pieces and keep cool. (SLT note: you can have your butcher do this)
2. Combine the cumin, coriander, clove, salt and pepper. Cut the carrot, onion and leeks into medium sized pieces. Rub the chicken pieces with the spice mixture to diffuse the flavor in the meat. Place the vegetable mirepoix (carrot, onion, leek) in a large nonreactive bowl (stainless steel or ceramic) or pot (stainless steel) . Add the chicken, bay leaf and wine and cover and marinate overnight in the refrigerator.
3. In a separate bowl, add 6 slices of foie gras and cover with the port wine. Cover and refrigerate overnight.

The day of serving

1. Remove the chicken and foie gras from the marinade and place on paper towels. SAVE BOTH LIQUIDS !!
2. Pre heat the oven to 330°F. In a large enameled cast iron casserole, bring olive oil to smoking point. On medium heat, sauté the chicken until it is light brown. Add 2 tsp. of flour and cook for 2 more minutes. Pour the (saved) port wine over the chicken, then add the chicken marinade and the mirepoix. Adjust the volume of liquid with chicken stock if needed. The liquid should generously cover the chicken.
3. Season with salt and pepper. Bring to a boil. Place the lid on the Cocotte and place in the oven at 330°F for 40 minutes. Remove Cocotte from the oven. Carefully remove the chicken from the pot. Using a hand mixer, blend the vegetables into the sauce.
4. Reduce sauce if needed until it coats a spoon. In a non-stick pan, season and sauté the foie gras 1 minute on each side. Display the chicken on a serving tray, add the sautéed foie gras on top of each piece and cover with the red wine sauce.
5. Garnish with a little chopped parsley and serve with pasta or roasted vegetables (SLT note: choose from any seasonal selection you like).

Recipe created exclusively for Staub by Dominique Tougne of Bistro 110, Chicago.