Sorrel Chicken

For the sorrel chicken, separate sorrel leaves from the stems and wash. Heat water and poach the leaves in it for a few minutes. Remove with a ladle and process in a blender to puree.

Wash and dry the chicken pieces and season with salt and pepper. Pour olive oil into a large heated skillet and let it get hot. Turn the chicken pieces in a little flour (tap off excess well) and fry in the hot oil.Once all the pieces are fried, pour in the chicken soup. Bring to a boil, then reduce the temperature considerably and let the chicken legs simmer for about 45 minutes with the pan closed. Turn the chicken legs every now and then.

As soon as the chicken pieces have finished stewing, remove and set aside. Boil down the juice vigorously, reducing it by about half.

Then, over low heat, stir sorrel and chopped herbs, vinegar and sugar into the juice and finish with crème frâiche.

Put the chicken pieces back in, let them infuse for a few minutes and then serve the sorrel chicken.

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