Raclettine

Name: Raclettine
Yield: serves 4
Ingredients: 1/2 tablespoon unsalted butter; 1 pound chicken or pork sausage, casings removed; 1 cup red wine; 2 large Yukon Gold potatoes, cut lengthwise into 3/4-inch-wide pieces (about 1 1/4 pounds); Kosher salt and freshly ground black pepper to taste; 6 ounces green beans, cut into 2-inch pieces; 1/2 medium red onion, thinly sliced; 1 teaspoon extra-virgin olive oil; 8 ounces fresh mozzarella, roughly chopped (2 cups); Chicken Gravy (recipe follows); 8 to 10 cornichons, roughly chopped (see Note); 4 marinated artichoke hearts, drained and roughly chopped; 1 teaspoon fresh thyme; 2 cups Chicken Stock (page 230) or store-bought low-sodium chicken broth; 1 large sprig fresh thyme; 1 tablespoon diced red onion; 2 tablespoons all-purpose flour; 1/2 cup milk; 2 teaspoons soy sauce; Kosher salt and freshly ground black pepper to taste; (makes 1 1/3 cups)

December 22, 2011

THIS RECIPE WAS INSPIRED BY TWO DISHES: the French-Canadian poutine and the Swiss raclette. Poutine is a popular dish comprising French fries, gravy, and cheese curds that is sold on the streets of Quebec and in the finest restaurants of Montreal. Raclette is both a hard French cow’s-milk cheese and a Swiss dish prepared by melting thin slices of cheese over broiled potatoes, pickles, and sausage. Our version combines the best of both, with meat, potatoes, green beans, and cheese in one hearty winter dish. Chicken rosemary sausage gives the most flavor to this dish, but pork sausage will work just as well.

Cooks' Note

Cornichons are available at most grocery stores. If you can't find them, you can substitute about 1/3 cup chopped dill pickles.

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