Ailerons Dorés à la Purée de Marrons (Browned Poultry Winglets with Chestnut Purée)

Ingredients

• Winglets of Poularde or of Dindonneau
• Butter
• 1 carrot
• 1 onion
• Parsley stalks
• Thyme
• Bay
• Salt
• Pepper
• A few spoonfuls of clear stock
• Fine chestnut purée

Instructions

1. Take winglets of Poularde or of Dindonneau.
2. Colour them in butter in a sautoir that just holds them, then remove them.
3. In the same butter, gently colour one carrot and one onion per 10 winglets, and add parsley stalks, thyme and bay.
4. Arrange the winglets on these aromatics and season with salt and pepper.
5. Cook slowly in a very slow oven, basting often; do not moisten, or only with a few drops of water to keep the cooking butter from clarifying should the oven be too hot — it is a dry cooking.
6. When the winglets are cooked, dress them in rays on the serving dish, cover and keep warm.
7. Add to the sautoir a few spoonfuls of clear stock, or simply water, and boil gently for 10 minutes.
8. When this stock is reduced to the quantity sufficient to bathe the winglets halfway, pass it through the chinois, degrease it lightly if need be, and pour it over them.
9. Serve a timbale of fine chestnut purée at the same time.