For the chicken: cut the chicken into pieces: buttocks, chest and wing tips. You can save the carcass and wing tips for broth. Put the chicken pieces in a bowl and mix with the garlic, harissa and a dash of olive oil. Leave at least 4 hours, or preferably one night, marinate.
Bake: Let butter foams in a frying pan. Bake the chicken pieces golden brown on both sides. Remove from the pan.
Filling: Bake the bacon cubes crispy in the same pan. Add the onions and carrots and fry briefly. Sprinkle the flour over it and stir well.
Make a sauce: extinguish with the red wine. Add thyme, bay leaf, mustard and cranberry jelly. Stir everything well. Place the chicken back in the pan and simmer for 35 minutes until the chicken is tender. Season with salt and pepper.
For the puree: cooking potatoes: steam or cook the potatoes.
Caramelize shallots: halve the shallots and place in a baking dish. Mix with olive oil, sugar, pepper and salt. Roast for 25-30 minutes in a preheated oven at 180 ° C, until they are nicely caramelized.
Puree: Heat the buttermilk. Finely stamp the potatoes and mix with buttermilk, butter, pepper and salt. Stir in the caramelized shallots and finely chopped rosemary.
Tips
Isa. You can store the carcass and wings for broth. Put the chicken pieces in a bowl and mix with the garlic, harissa and a dash of olive oil. Leave at least 4 hours, or preferably one night, marinate. Bake: Let butter foams in a frying pan. Bake the chicken pieces golden brown on both sides. Remove from the pan. Filling: Bake the bacon cubes crispy in the same pan. Add the onions and carrots and fry briefly. Sprinkle the flour over it and stir well. Make a sauce: extinguish with the red wine. Add thyme, bay leaf, mustard and cranberry jelly. Stir everything well. Place the chicken back in the pan and simmer for 35 minutes until the chicken is tender. Season with salt and pepper. For the puree: cooking potatoes: steam or cook the potatoes. Caramelize shallots: halve the shallots and place in a baking dish. Mix with olive oil, sugar, pepper and salt. Roast for 25-30 minutes in a preheated oven at 180 ° C, until they are nicely caramelized. Puree: Heat the buttermilk. Finely stamp the potatoes and mix with buttermilk, butter, pepper and salt. Stir in the caramelized shallots and finely chopped rosemary.