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  2. Explore Various of Delicious Recipe on UFS
  3. Chicken with Creamy Mushroom Sauce
  1. Explore Various of Delicious Recipe on UFS

Chicken with Creamy Mushroom Sauce

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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Ingredients

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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 Demi Glace 1kg 150.0 ml
  • 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

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Before Serving

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

  6. 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.
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