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- Cuisine: French
- Makes 600 ml
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Justin North, owner and manager of renowned Sydney restaurant Bécasse, and Sydney Morning Herald Good Food Guide 2009 Chef of the Year.
More Justin North recipes
Ingredients
1 kg (2 lb 2 oz) chicken wings,
chopped small
1 litre (21⁄4 pints) White Chicken Stock
(page 254)
1 litre (21⁄4 pints) pure cream
60 g (2 oz) unsalted butter
100 g (31⁄2 oz) shallots, finely sliced
100 g (31⁄2 oz) button mushrooms,
finely sliced
3 cloves garlic, finely sliced
2 sprigs thyme
1⁄2 bay leaf
100 ml (31⁄2 fl oz) white wine
50 ml (13⁄4 fl oz) Madeira
salt and freshly ground pepper
50 g (13⁄4 oz) Foie Gras Butter
(page 265)
30 ml (1 fl oz) Armagnac
squeeze lemon juice
Preparation
Put half the chopped chicken wings into a large saucepan and cover with the chicken stock. Bring to the boil, then lower the heat and simmer for 1 hour. Pour through a chinois or fine sieve and reserve.
In another saucepan simmer the cream until reduced by half.
In a heavy-based frying pan, heat the butter to a nut-brown foam. Add the shallots, mushrooms, garlic, thyme and bay leaf and sweat gently for 5 minutes until shallots are soft but not coloured. Add the remaining chicken wings and sweat for another minute then add the white wine and simmer vigorously until almost completely evaporated. Add the Madeira and bring to the boil, then add the reserved chicken stock and simmer until reduced by one-third.
Add the reduced cream and simmer for 4 minutes then taste and season with salt and pepper. Pour through a chinois or fine sieve and return to a clean saucepan. Use a handheld blender to whisk in the foie gras butter and Armagnac and finish with a squeeze of lemon juice. Serve immediately.
Recipe from Becasse: Inspirations and Flavours by Justin North with photographs by Steven Brown. Published by Hardie Grant Books.
If you enjoyed this Sauce albufera recipe then browse more French recipes, sauce and dressing recipes and our most popular hainanese chicken rice recipe.
French Restaurants
Displaying 10 of 467 French Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Perrins Restaurant |
|
Glen Iris |
| 2. | Morning Star Estate | Mt Eliza | |
| 3. | Breizoz French Creperies | Williamstown | |
| 4. | LA Chaumiere | Darwin | |
| 5. | Le Provencal | South Hobart | |
| 6. | Lebrina | New Town | |
| 7. | Arc of Iris | Margaret River | |
| 8. | The Loose Box | Mundaring | |
| 9. | Petaluma's Bridgewater Mill | Bridgewater | |
| 10. | Penfolds Magill Estate Restaurant | Magill |
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