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Chicken with Creamy Mushroom Sauce
This Chicken with Creamy Mushroom Sauce and Leek Oil is a classic seasonal French recipe. And one that’s certain to put smiles on faces.
Ingredients
Prepare the Chicken
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Chicken (good quality) 3.0 pc
Making Sauce
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Vegetable Oil 30.0 g
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Shallot, finely chopped 80.0 g
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Garlic, finely chopped 2.0 clove
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Anise Mushrooms (or Small White Mushrooms) 250.0 g
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Shii-take 150.0 g
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White Wine 100.0 ml
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Crème Fraiche 200.0 g
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Fresh Herbs (Tarragon), chopped
Making Leek Oil
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Vegetable Oil 300.0 ml
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Young Leek (green parts) 250.0 g
Preparing Vegetables
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Mini Fennel 10.0 pc
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Red Shallot 15.0 pc
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Young Leek 5.0 pc
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Butter 30.0 g
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Chicken Bouillon 150.0 ml
Preparation
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Prepare the Chicken
- Season the chickens and BBQ or roast.
- Remove the legs and divide the thigh from the drumstick.
- Keep the legs for the sauce/stew.
- Keep the filets on the bone and bring to right level of doneness in the oven at 120 degrees Celsius.
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Making Sauce
- Fry the shallots and garlic in vegetable oil.
- Deglaze with white wine and reduce until 1/4th.
- Add demi-glace and crème fraiche.
- Bring to boil and season.
- Add the chicken leg parts.
- Simmer until the leg meat comes off the bone.
- Take the chicken parts out of the sauce and keep warm.
- Finish the sauce with a hand blender.
- Fry the mushroom and bring them into the sauce.
- Season and add the chopped tarragon.
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Making Leek Oil
- Heat the oil until 60 degrees Celsius.
- Clean and cut the green of the young leek.
- Blend together and strain through a fine sieve.
- Season and cool down.
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Preparing Vegetables
- Clean the fennel and blanch it, stew with some butter before serving.
- Clean the young leek in some stew them in chicken bouillon with some butter.
- Half the red shallots and roast them with olive oil in a shallow pan.
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Before Serving
- Cut the chicken filets from the bone and divide - ½ filet per person.
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Plating
- Place the chicken filet on the plate.
- Put the leg part on top.
- Place the prepared vegetables around the chicken.
- Pour the sauce with the mushroom and tarragon over the chicken.
- Garnish with the tarragon tops.
