Chicken & quince, gochujang-kimchi condiment

5/6/25, 8:00 AM

In his poultry recipe, chef Martin Maumet cooks the chicken in a casserole dish and accompanies it with pumpkin, spinach and leeks, as well as two condiments: quince and gochujang-kimchi.

This recipe from Martin Maumet, chef at the Oktobre restaurant in Paris 6e, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 4
Preparation time: 30 min
Cooking time: 1 h 45
Resting time: 1 h 30

Ingredients for Martin Maumet's Poulette & Coing

1 chicken
5 g butter
1 shallot
3 tablespoons cognac
2 tablespoons neutral oil
1 sprig rosemary
1 sprig thyme
1 sprig sage
3 cloves garlic
25 cl chicken stock
Salt and pepper
Vinegar

For the gochujang - kimchi condiment

100 g chopped red onions
60 g chopped kimchi
3 cloves garlic, chopped
10 g fresh ginger, chopped
6 cl neutral oil
20 g sugar
15 g gochujang (Korean chili paste)
50 g light soy sauce
40 g rice vinegar

For the quince condiment

1 large quince
2 tbsp. chili jelly

For the vegetables

1 small pumpkin
500 g fresh spinach
8 small leeks
50 g butter
1 clove garlic
Olive oil
Sugar

Steps for Martin Maumet's poulette & coing

Quince seasoning: Wash the fruit and place it on a rack in a roasting tin. Place in the oven at 130°C and cook for at least 1 h until the quince is golden brown and soft. Leave to cool to room temperature. remove skin and seeds. Blend with the chili jelly and dilute with a little mineral water to obtain a creamy consistency. Adjust with chili jelly if quince lacks natural sweetness.
Gochujang-kimchi condiment: Place all ingredients in a small saucepan and bring to the boil. Set aside and allow to cool to room temperature. Remove excess fat. This condiment can be stored in a cool place for several weeks if covered with a small layer of oil.
Pumpkin: Brush the squash, then use a mandolin to make very thin slices (1 or 2 mm). Season with olive oil, a little salt and sugar. Leave the slices to marinate for around 1 h at room temperature (this pre-cooks and tenderizes the flesh).
Chicken: Melt the shallot, garlic and herbs in butter and oil in a casserole dish. Season the chicken with salt and pepper, then brown on all sides. Deglaze and flambé with cognac. Add a little chicken stock (about 1 cm from the bottom of the casserole) and cover. Place the chicken on its back in the oven at 180°C for 45 min. Place the chicken on a baking sheet for a few minutes, then add the rest of the chicken stock and a few drops of vinegar of your choice to the casserole and reduce to obtain the juices. Bone the chicken and keep it warm in the casserole until you're ready to eat.
Vegetables: In a saucepan, drop the spinach leaves (keep a few for garnishing) into the butter and crushed garlic, and cook until the water has evaporated. Blend and set aside. In a frying pan, melt the leeks with a drizzle of olive oil, season with a little salt and pepper, and cook for just a few minutes, covered. Add the pumpkin slices and spinach leaves, and sauté very quickly to keep the vegetables crunchy.
Presentation: Spread a little quince condiment in the center of the plate. Place a boneless chicken quarter on top, with the vegetables around it. Pour the gochujang-kimchi condiment over the meat. Serve the juice in a sauceboat.

Has this recipe inspired you to discover Martin Maumet's cuisine? Read the Gault&Millau review of Oktobre.

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