Chicken Danish

Ingredients

Pickled plums

• 500 g ripe plums
• 100 g cane sugar
• 1 pinch fine salt
• 4.5 cl cognac

Pickled cucumbers

• 1 organic Danish cucumber
• 50 g cane sugar
• 100 g vinegar (you can use CARDENAU Champagne-Ardenne , Apple cider or Chardonnay )
• 150g water
• 1.5 teaspoons salt
• 1 teaspoon mustard seeds
• 2 bay leaves
• 5 peppercorns
• 2 cloves

Chicken and sauce

• 1 whole French free-range chicken "Label Rouge"
• 2 tablespoons CARDENAU extra virgin olive oil
• 50g butter
• 1 very roasted shallot, halved
• 2 bay leaves
• 2 sprigs thyme
• 2 cloves garlic
• 3 dl dark chicken stock or strong vegetable stock
• 2 dl cream
• Salt and freshly ground pepper

Mashed potatoes

• 1 kg potatoes
• 150g butter
• Boiling water from the potatoes
• Salt and pepper

Procedure

Pickled plums (the day before or a few hours before)

1. 1
   Rinse the plums, halve them and remove the stones.
2. 2
   Toss the plums with sugar and a pinch of salt. Let them sit for a few hours to release their juice.
3. 3
   Pour off the liquid, put the plums in a clean glass and season with cognac.

Pickled cucumbers

1. 1
   Cut the cucumber into thin slices on a mandolin.
2. 2
   Lightly salt them for about an hour.
3. 3
   Boil sugar, water, vinegar, salt and spices together until the sugar has dissolved.
4. 4
   Pour the hot brine over the cucumbers, or let it cool before pouring it on for a crispier result.

Chicken and sauce

1. 1
   Rub the chicken thoroughly with oil and salt.
2. 2
   Heat butter and olive oil in a large cast iron skillet. Brown the chicken well on all sides.
3. 3
   Add the roasted shallot, bay leaf, thyme and garlic.
4. 4
   Pour in the stock and cream and bring everything to a boil.
5. 5
   Place the pan in the oven at 180 degrees for 45–60 minutes.
6. 6
   Remove the pan and let the chicken simmer, covered, for 20–30 minutes. This will make the meat extra juicy.
7. 7
   Lift the chicken, cut it into pieces, strain the sauce and heat through. Season with salt and pepper.

Mashed potatoes

1. 1
   Boil the potatoes until tender in unsalted water.
2. 2
   Pour off the water but save some of the cooking water.
3. 3
   Mash the potatoes coarsely and stir with boiling water and butter to a creamy but rustic consistency.
4. 4
   Season with salt and pepper.

Serving

1. 1
   Arrange the chicken on a large platter and pour the warm, separated sauce over it.
2. 2
   Serve with a generous spoonful of mashed potatoes and the pickled elements on the side.
3. 3
   The combination of fat, sweet and sour makes the dish harmonious, balanced and incredibly satisfying.