Savic en Vendée


  • Preparation time : 60 min
  • Ingredients for 4  :

– 1 whole Free-Range Challans chicken

– 1 stalk of celery

– 1 pound of leeks

– ½ pound of mushrooms

-20 cl of crème fraiche

– 1 egg

-flour and butter

-salt and pepper

  • Cut the chicken into pieces, spread them lightly with flour and fry them in a buttered casserole dish for 20mn. Add salt and pepper. Put to one side and remove the cooking juice.
  • Melt 50 gr of butter in a frying pan and add the sliced mushrooms, thinly sliced leeks and finely chopped celery. Simmer for 15 min.
  • Add the chicken cuts and cook on a low setting for about 20 min
  • Powder with a little flour. Mix the crème fraiche with the egg.
  • On the lowest possible setting, pour the mixture into the pan and let the sauce thicken up (without boiling). Add salt and pepper if necessary. Set on the plates.