Preparation
Pressed Chicken
Fully debone the chicken and lay it out flat.
Cut through the center between the two breasts to create two halves, each with a thigh and breast portion. Set aside.
Stuffing
Mince the pork neck, chicken breast, and garlic using a medium grinding plate.
Add finely chopped onions, very small diced Jambon de la Borne AOP, and finish with chopped parsley. Season with salt and pepper.
Assembling the Pressed Chicken
Place the first half of the chicken in a baking dish. Spread the stuffing evenly over it.
Top with the second half of the chicken. Press firmly using another dish to keep it tightly packed.
Bake at 180°C until the internal temperature reaches 68°C (approx. 1 hour 30 min).
Once cooked, refrigerate the pressed chicken for at least 24 hours, placing a weight on top to ensure proper compression.
Sweet-and-Sour Botzi Pears AOP (prepare 72 hours in advance)
Remove the base of the pears, quarter them, and core thoroughly.
Bring the apple vinegar, water, and brown sugar to a boil. Once the sugar is dissolved, add your choice of spices and gently poach the Botzi pears over low heat for about 20 min, until tender.
Place in a sealed jar and let marinate for at least 72 hours.
Vin cuit Vinaigrette
Mix 1 part vin cuit, 2 parts apple vinegar and 3 parts cold-pressed rapeseed oil.
Add 1 tablespoon of Fribourg-style grain mustard, season with salt and pepper, and blend until smooth.
Plating
Cut a generous slice of the pressed chicken.
Garnish with crispy Cuchaule AOP croutons, sweet-and-sour Botzi pears, and drizzle with the cooked wine vinaigrette.
Tips !
- Serve with a fresh seasonal salad for a complete dish.
- To preserve the Botzi pears for several months, sterilize the jars at 90°C (194°F) for 30 minutes.
Recipe by Matthieu Courrier, Chef at Auberge de la Couronne in Enney
For 8 to 10 people
Preparation : resting time + 40 min
Cooking : 100 min
Ingredients and products
- 1 “Patte Noire” chicken from La Gruyère (approx. 1.5 kg)
- 250 g pork neck
- 150 g chicken breast
- 2 onions
- 1 garlic clove
- 100 g Jambon de la Borne AOP
- 1 bunch parsley
- Salt and pepper
- 10 Poire à Botzi AOP
- 500 g apple vinegar
- 5 dl water
- 150 g brown sugar
- Spices of your choice
- 1 part vin cuit
- 2 parts apple vinegar
- 3 parts rapeseed oil
- 1 tbsp Fribourg grain mustard
