Chicken with Creamy Mushroom Sauce

Name: Chicken with Creamy Mushroom Sauce
Yield: 10
Ingredients: 3.0pc Chicken (good quality); 30.0g Vegetable Oil; 80.0g Shallot, finely chopped; 2.0clove Garlic, finely chopped; 250.0g Anise Mushrooms (or Small White Mushrooms); 150.0g Shii-take; 100.0ml White Wine; 150.0ml Knorr Saus Demi Glace 1kg; 200.0g Crème Fraiche; 0.0g Fresh Herbs (Tarragon), chopped; 300.0ml Vegetable Oil; 250.0g Young Leek (green parts); 10.0pc Mini Fennel; 15.0pc Red Shallot; 5.0pc Young Leek; 30.0g Butter; 150.0ml Chicken Bouillon

Chicken with Creamy Mushroom Sauce – - Recipe

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.

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Prepare the Chicken

Chicken (good quality) 3.0 pc

Making Sauce

Vegetable Oil 30.0 g
Shallot, finely chopped 80.0 g
Garlic, finely chopped 2.0 clove
Anise Mushrooms (or Small White Mushrooms) 250.0 g
Shii-take 150.0 g
White Wine 100.0 ml
Knorr Saus Demi Glace 1kg 150.0 ml
Knorr Saus Demi Glace 1kg
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Crème Fraiche 200.0 g
Fresh Herbs (Tarragon), chopped

Making Leek Oil

Vegetable Oil 300.0 ml
Young Leek (green parts) 250.0 g

Preparing Vegetables

Mini Fennel 10.0 pc
Red Shallot 15.0 pc
Young Leek 5.0 pc
Butter 30.0 g
Chicken Bouillon 150.0 ml

Western

Poultry

Main courses

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.

...

Preparation

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.
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.
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.
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.
Before Serving
- Cut the chicken filets from the bone and divide - ½ filet per person.
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.