Gastronomie : volaille fondante et cocotte de légumes

MORE INFO https://www.france.tv/france-3/meteo-... Today, we're heading to Manosque in the Alpes-de-Haute-Provence region. Bastien, a promising young chef, is opening his first restaurant today in the sublime Luberon Regional Park. He gave us a sneak preview of his tender chicken and vegetable casserole… A seasonal treat, illustrated by Maéva Defroyenne! Ingredients: Poultry Vegetables (Romanesco cabbage, carrots, squash, Brussels sprouts) Olive oil Garlic cloves Bay leaves Butter Aromatic garnish Aromatic herbs Parsley Chervil Chives Recipe: 1. Debone and precook the poultry. 2. Add olive oil, a garlic clove, and a bay leaf to the casserole dish. 3. Add butter to the casserole dish. 4. Add the aromatic garnish. 5. Cut the squash into rounds and sear them on the grill. 6. Pour olive oil and some aromatic herbs into a foil bag, add the squash rounds, and then form them into papillotes. 7. Bake the papillotes at 180°C for 15 minutes. 8. Add the chopped carrots to the casserole dish with olive oil, a garlic clove, and a sprig of thyme. 9. Blanch the Romanesco cabbage and Brussels sprouts. 10. Make a creamy sauce (parsley, chervil, and chives) Chef: Bastien Delgado FOLLOW US   / meteoalacarte     / meteoalacarte     / meteoalacarte   REACT Hashtag #Meteoalacarte