The marmite sarthoise

With the Marmite Sarthoise, it’s like having la Sarthe in your plate. Made from Loué chicken and Jasnières wine, this recipe highlights products of the Sarthe region. As Jean-François GIRAULT says, one of the « 19 Bonnes Tables Sarthoises » chef who created the recipe, la Marmite Sarthoise is a recipe whick could be made very quickly for people in a hurry.

The recipe

  • 700 g chicken breasts (chicken from Loué or farm chicken)
  • 120 g boneless rabbit
  • 100 g pork belly
  • 140 g mushrooms
  • 500 g green cabbage
  • 200 g carrots
  • 120 g turnips
  • 1/4 litre white wine (Jasnières from Sarthe)
  • 1/4 litre veal gravy
  • 1 spoon flour
  • 20 cl single cream
  • 2 spoons oil (peanut or walnut oil)
  • Salt, pepper
  1. Cut the rabbit flesh, pork belly and chicken breasts in strips.
  2. Take off the stalks of the mushrooms and put them under a drizzle of water. Chop them.
  3. Put the cabbage leaves in a saucepan of salted boiling water. Let them boil for 5 minutes, then drain them.
  4. Peel the carrots and turnips. Cut them into small strips.
  5. Toss the chicken and the rabbit in flour. Seal them in a saucepan in oil. Then add pork belly and mushrooms. Cook them on a high heat together for 10 minutes.
  6. Take out the meat on a plate. Pour the white wine into the saucepan and let it reduce by ¾. Add the cream. Bring to the boil for a minute maximum and put back the meat &and the vegetables for 5 minutes. Serve really hot.
  7. You can add green beans and peas if you want.
Enjoy your meal !