Roast Corn-Fed Coquelet, Sauce Chasseur and Celeriac Mash

A dish to impress from the Babylon Restaurant: roast young poultry with a lip-smacking mushroom, garlic and tarragon sauce
Roast Corn-Fed Coquelet, Sauce Chasseur and Celeriac Mash
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 25 minutes
  • Prep Time:
  • Effort: hard

Ingredients

main

  • 4 corn-fed poussins
  • olive oil, for brushing
  • salt, and freshly ground black pepper

For the mirepoix:

  • 2 tbsp butter
  • 150 g carrots, diced
  • 50 g celery, diced
  • 100 g onions, finely chopped
  • 100 g raw ham, cut into thin strips
  • 1 fresh bay leaves
  • 1 sprig of thyme

For the sauce:

  • 2 tsp olive oil
  • 400 g mirepoix, (see above)
  • 20 g mushrooms, finely chopped
  • 50 g garlic, finely chopped
  • 400 g chicken carcasses, roasted until brown
  • 1 heaped tbsp tomato purée
  • 2 tsp tarragon vinegar
  • 150 ml dry white wine
  • 50 g tomatoes, finely chopped
  • 10 g tarragon stalks
  • 1 litres veal stock
  • salt, and freshly ground black pepper

For the celeriac mash:

  • 1 celeriac
  • 175 g potatoes, cooked and mashed
  • 2 tbsp butter
  • 4 tbsp double cream
  • salt, and freshly ground black pepper

To garnish:

  • braised button onions
  • blanched tomatoes
  • lightly cooked button mushrooms

Method

1. First make the mirepoix. Melt the butter in a saucepan over medium heat. Stir in the remaining ingredients. Cover and simmer gently for about 20 minutes until the vegetables are very tender.

2. Preheat the oven to 200°C/gas 6.

3. To make the sauce, heat the oil in a wide heavy-based saucepan. Add the mirepoix, mushrooms and garlic, cover and sweat over medium heat for 5 minutes. Add the roast chicken bones and cook for 2 minutes more. Stir in the tomato puree and cook for at least 5 minutes. Add the tarragon vinegar and white wine, and cook for a few minutes until the sauce is reduced down to syrup. Add the chopped tomatoes, tarragon and veal stock. Bring to the boil, then simmer for 15-20 minutes until reduced to your desired consistency, skimming occasionally. Season well and keep warm.

4. While the sauce is cooking, place the coquelets side by side in a small roasting pan. Brush all over with oil and season with salt and freshly ground black pepper. Roast for 45 minutes until the juices in the thickest part of the leg run clear when pierced with a skewer.

5. Cook the celeriac in boiling salted water for about 10 minutes until the cubes can be pierced with a knife. Drain, then transfer to a food processor. Add the mashed potato, butter, cream and seasoning, and whiz to a purée. Season to taste and keep warm until ready to serve.

6. Prepare the garnishes.

7. When the coquelets are ready, halve them lengthways. Place on serving plates and garnish with tomatoes, onions and mushrooms. Serve with the sauce and a portion of celeriac mash.

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