Bercy is a neighbourhood in the 12th arrondissement of Paris, sitting on the banks of the Seine, just south-east of Notre Dame. In days of old, Bercy was not part of Paris, and was, instead, a small village outside of the city walls that had set itself up as a hub for wine merchants. In this way, we have a range of sauces that go by the name of ‘Bercy,’ simply for their use of white wine.
There is a classic ‘sauce Bercy‘ that is used to accompany fish, and involves a fish stock velouté whisked into with wine with shallots. Saumon Bercy is for another day. On this occasion we are making a simple chicken dish from Auguste Escoffier that has no veloute and no fish stock, but includes the delightful addition of chopped-up pork sausages. The white wine makes it ‘Bercy.’
Poulet sauté Bercy
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Loading...Ingredients
- For the meat:
- 8 chipolata sausages
- 1 chicken, jointed
- 50g butter
- Sea salt and freshly ground black pepper
- For the sauce:
- 100g mushrooms
- 1 shallot, finely chopped
- 100ml white wine
- 100ml meat glaze or demi glace
- Juice of half a lemon
- 50g butter
- Sea salt and freshly ground black pepper
- Fresh parsley, chopped to garnish
Instructions
For the meat:
Poach the sausages in simmering water for 15 mins.Set aside.
Heat the butter in a sauté pan and brown the chicken. Cook until done (will take about 20 mins). Season the chicken pieces and set aside in a warm oven.
To make the sauce:
Gently cook the mushrooms in a little bit of butter until all their water has gone.
Gently sauté the shallot in the pan juices until soft but not coloured.
Deglaze the pan with the wine. Add the meat glaze/demi glace and the lemon juice. Whisk together. Add the butter, the whisk until smooth. Season to taste.
To finish:
Add the mushroom and the sausages to the sauce and warm though. Pour over the chicken. Scatter the parsley over and serve.
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