✦ Featured
Recipe · Loire Valley
Poularde du Berry à la crème
Braised capon in cream and mushroom sauce
⏱ 90 minServes 6Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1free-range capon2.5 kg (5.5 lb)
400 ml (1⅔ cups)thick crème fraîche
200 ml (¾ cup)dry white wine
300 g (11 oz)button mushrooms, sliced
3shallots, finely chopped
30 g (1 oz)unsalted butter
2egg yolksto thicken
1bouquet garnithyme, bay leaf
- 1 free-range capon 2.5 kg (5.5 lb)
- 400 ml (1⅔ cups) thick crème fraîche
- 200 ml (¾ cup) dry white wine
- 300 g (11 oz) button mushrooms, sliced
- 3 shallots, finely chopped
- 30 g (1 oz) unsalted butter
- 2 egg yolks to thicken
- 1 bouquet garni thyme, bay leaf
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Season the bird and brown it whole in the Dutch oven with the butter for 15 minutes.
- Set it aside and cook the shallots in the pot for 5 minutes until translucent.
- Deglaze with the white wine, return the bird and add the bouquet garni.
- Cover and cook over low heat for 1 hr 30 min until the meat comes away easily.
- Meanwhile, cook the mushrooms in the skillet for 8 minutes until their liquid evaporates.
- Carve the bird, keep it warm and strain the cooking juices.
- Off the heat, whisk the cream and beaten yolks into the sauce, add the mushrooms and serve.
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