Corn Poulard with Grapes

Cut the poulard into 10 pieces. To do this, remove the legs and cut each at the joint. Remove the breast fillets and cut in half diagonally. Cut off wings, remove wing tips. Cut the bacon into thin strips. Peel the shallots, halve the larger ones. Pluck off thyme leaves. Divide grapes with stems into 4 on the spot bunches. Roast the pine nuts in a frying pan until golden brown.

Season the poulard pieces all over with salt and pepper. Heat 1 tbsp. butter and the olive oil in a large frying pan, brown the poulard pieces at a moderate temperature and transfer to a roasting pan form.

Add shallots, bay leaves, bacon and half of the thyme to the roasting pan and sauté for 3-4 min. Extinguish with white wine and cook for 3 min. Pour the stock over the poulard parts and roast the whole thing in the heated stove at 200 degrees (gas 3, convection oven not recommended) on the 2nd rack from the bottom for 1 hour. Pour in the stock little by little.

3. 5 minutes before the end of the roasting time, heat the remaining butter in a large frying pan. Pour in the grapes, sprinkle with 1 good pinch of sugar and roast for 2-3 min at high temperature. Extinguish with vin santo and cook, tossing gently.

Remove the poularde from the heat, sprinkle with remaining thyme and the pine nuts and bring to the table with the grapes. Serve with Roman gnocchi (see the following recipe).

Stock – How to make it yourself If you feel like it and have the time, pull out

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