Cog au Riesling with spring vegetables

1.) Wash the poularde with cold water, pat dry and cut into eight portions. Peel the garlic and shallots, wash the tarragon, pat dry and cut into small pieces. Trim the mushrooms and slice very finely. Heat the clarified butter in the roaster on the stovetop, quickly brown the pieces of poularde on all sides in it at high temperature, then season with salt and pepper.

2.) Add the garlic, shallots, tarragon and parsley. Mix 100 ml each of the wine and poultry fond and set the mixture aside for the Saft-O-Matik. Add the rest of the wine and fond to the poultry to deglaze, then add the mushrooms and creme fraiche, cover the roaster pour 100 ml of the wine-fond mixture and the butter into the Saft-O-Matik and place in a 190 degrees Celsius preheated oven for about 60 minutes.

3.) During cooking, refill the Saft-O-Matic with the rest of the wine-fond mixture. In the meanwhile, peel the carrots, leaving some of the green on them. Wash and trim the sugar peas, broccoli and spring onions, divide the broccoli into rosettes, and cut the spring onions into pieces. Place the vegetables in a pot of boiling salted water, blanch for about five minutes and drain.

4.) About five minutes before the end of the cooking time, put the vegetables into the roaster with the poularde, then finish roasting in the open roaster.