Chicken with lingonberries from the existentialists
6 servings
90 minutes
A recipe from the book "What Parisians Eat" by Anne Martinetti. In addition to chicken and lingonberries, you will need chicken liver, dry-cured ham and a bouillon cube - or broth.
1
Cut the chicken (or better, turkey) into 6 pieces. Prepare the broth the day before. Boil 1 liter of water, add the broth cube, and stir until the cube dissolves. Add half the specified amount of lingonberries to the broth and leave it overnight.
- Chicken: 2 kg
- Bouillon cube: 1 piece
- Cowberry: 200 g
2
On the day of submission, melt 50 g of butter in a large cocotte. Fry the chicken pieces until golden brown, turning occasionally. Pour half of the broth into the cocotte, add the bouquet garni, and let it simmer on low heat for 45 minutes.
- Butter: 100 g
- Chicken: 2 kg
- Bouillon cube: 1 piece
- Bouquet garni: 1 bunch
3
Mix the remaining lingonberries and chicken liver in a bowl, add garlic, salt, and pepper, and grind into a mince.
- Cowberry: 200 g
- Chicken liver: 4 pieces
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
4
Chop the onion. Melt the remaining oil in a pan and sauté the onion until transparent. Add the minced meat and keep on heat for 5 minutes.
- Onion: 4 heads
- Butter: 100 g
- Chicken liver: 4 pieces
5
Finely chop the ham, add it to the minced meat, and cook for another 5 minutes.
- Dry-cured ham: 100 g
6
Serve at the table with pickled lingonberries. Mashed potatoes or pea puree make a great side dish – it's not only tasty but also beautiful.