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*4-spice is a very useful blend of spices. Do not
prepare large quantities of it; it is ground spices
and will rapidly loose flavour even when kept in a
sealed jar.
1 teaspoon of ground cinnamon, 1 teaspoon of
ground coriander seeds, 1 teaspoon of ground nutmeg,
a scant ½ teaspoon of ground clove and 10 teaspoons
of ground white pepper. Mix well and store in a
sealed jar.
1. If you are using a whole chicken, cut the
chicken into 4 equal pieces. Pan-fry the pieces in
the hot butter and oil mix until golden.
Remove the fat from the pan.
2. Pan-fry the golden shallots and the crushed
unpeeled garlic in the pan. Do not allow to brown.
Add the white wine and the cognac and flambé. Reduce
this preparation by half. Add the chicken stock and
reduce again by half.
3. In a separate pot heat up the cream but do not
boil and poach the chicken pieces in the hot cream
for 10 minutes on a low heat. Keep the chicken aside.
4. Add the poaching cream to your reduction;
immerse the chicken and cook on a low heat for 25 to
30 minutes.
5. Remove the cooked pieces of chicken, add the
lemon juice to the remaining liquid and reduce a
little on a strong flame.
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