With the Marmite sarthoise, put all of Sarthe on your plate. Concocted with chicken from Loué and Jasnières, the Sarthoise pot recipe highlights local products from Sarthe. As Jean-François GIRAULT, one of its inventors within the association of 19 Bonnes Tables Sarthoises, says, “the Sarthoise pot is a recipe that is made very quickly for people in a hurry…”.

The marmite sarthoise recipe

Ingredients :

  • 700 g of chicken breast (Poulet de Loué or free-range chicken)
  • 120 g boneless rabbit hindquarters
  • 100g pork belly
  • 140 g button mushrooms
  • 500g green cabbage
  • 200g carrots
  • 120g turnips
  • 1/4 liter of white wine (Jasnières)
  • 1/4 liter of veal stock
  • 1 tbsp. flour
  • 20 cl of cream
  • 2 tbsp. tablespoon oil (peanuts, walnuts)
  • Salt pepper

Preparation :

  1. Coupez la
  1. Cut the rabbit meat, pork belly and chicken breasts into strips.
  2. Remove the stems from the mushrooms and pass them under running water. Chop them up.
  3. Plunge the cabbage leaves into a pot of boiling salted water. Count 5 mn of cooking, then drain them.
  4. Peel the carrots and turnips. Cut them into regular sticks.
  5. Flour the chicken and the rabbit. Brown them in a small pan with the oil. Then add the breast and mushrooms. Cook over high heat for 10 minutes.
  6. Remove the meat to a plate, pour the white wine into the pan and let reduce by 3/4. Add the cream. Boil for a maximum of one minute and return the meat and vegetables. Let simmer for 5 minutes. Serve hot.
  7. You can enrich the vegetables with a handful of green beans or peas.