Monday, March 28, 2011

Range chicken and morels in two firings, Matignon celery / pear

A tasty dish with a beautiful marriage of salty / sweet in the filling that I loved it! Serves 4 1 large chicken 170 ml cream 50g butter 1 celery root 1 pear Stuffing 70gr 15gr of white chicken dried morels 1 egg 50 ml of cream Freshly ground pepper Salt to 5 bays Guérande Bouillon chicken 1 / 4 of the celery root 1 / 2 leek 2 carrots 5gr fresh ginger 1 / 2 onion studded 1 bouquet garni 100ml white wine 1 liter of water dried morels: user emploiFaire soak in warm water 15 minutes.

Drain, then immerse in boiling water for 10 minutes. Rinse with tap water in a colander. Prepare as fresh mushrooms. TAKEN BOTH OF YOUR CHICKEN FIET along the bone, be sure to keep the skin intact. Take thighs, boned and lay flat on a plastic wrap. Sauté the mushrooms rehydrated in a knob of butter, keep them cool.

FILLING: In bowl of mixer previously cooled in the freezer, mix the chicken stock that you cut into small cubes, then gradually add the egg cream, salt and pepper. Add some morels (save some for the presentation of the dish) to the end and give a final turn in the blender. Spread a thin layer of stuffing on the thighs and roll them into sausage in plastic wrap, tie the ends.

CHICKEN BROTH: Bring all the trimmings, aromatic wine and bone chicken, cook at low simmer for 30 minutes. Strain the broth and dip the rolls at 70 ° C for 30 min then let cool. MATIGNON CELERY: Trim 3 / 4 of the celery root into 1 cm square as the pear. In a knob of butter, sauté 1 / 2 chopped onion, add celery, cover halfway with cream and water and cook for 20 to 30 minutes.

Halfway through cooking, add the pears, salt and pepper. SAUCE: Reduce 500 ml of broth and cream consistency, whisk in 25g debeurre, check the seasoning. IN A NUT BUTTER, gild the chicken breasts 5 minutes per side. Dressing on a bed of celery, make a slice of thigh stuffed with morel mushrooms and a slice of crusty chest, lather sauce blender and put a cloud of sauce and some mushrooms.

Serve the rest on the side.

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