Montmorency chickens in cherry sauce (poussin montmorency)

4 servings


Grate the chickens with salt and pepper. Melt 60g butter in a shallow saucepan or roasting pan and put the chickens there. Put the saucepan or roaster in a previously well-heated (up to 190 ° C) oven for 50 minutes or leave there until the chickens brown and soft. Often water chickens with juice so that they do not burn. Cut the finished chickens into popolams, put on a dish and not let cool while the sauce is being prepared. Drain the juice remaining in the saucepan or roasting pan into a saucepan, add wine to it and put it on a low heat. Collect the non-drained part of the juice from the walls of the pan, put it in a saucepan and stir. Dilute starch in 2 tbsp. spoons of water and, stirring, pour into a saucepan. Cook until thickened. Put the cherries, remaining butter in the sauce and cook for another 5 minutes. Pour the chickens over the sauce and serve with the boiled rice.