Saute De Poulet Aux Moules Recipe
Ingredients
| Chicken | 3 Pound | |
| Rock Salt | 1 Ounce | |
| Flour | 1 Ounce | |
| Oil | 1 Tablespoon | |
| Butter | 1/2 Ounce | |
| Chicken stock | 1/2 Pint | |
| Mussels - 2 1/2 lb/1.25 kg, cleaned, cooked and shelled | ||
| Parsley | 1 Tablespoon, chopped | |
| Mushrooms | 1/2 Pound (For Sauce) | |
| Creme Fraiche or Double Cream - 4 fl oz/125 ml | ||
| Lemon Juice - 1/2 lemon | ||
| Nutmeg - grated | ||
| Garlic | 2 Clove (5gm) (For Sauce) | |
| Butter | 1 1/2 Ounce (For Sauce) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. In a bowl, rub chicken pieces with rock salt. Cover and refrigerate for upto 18 hours.
2. Wipe off the salt from chicken. Pat them dry with paper towels.
3. Season flour with salt and pepper to coat chiccken chunks. Remove excess powder.
MAKING
4. In a pan, heat oil and butter until foaming.
5. Brown chicken pieces, turning them time and again. Cook over medium flame for about 15 minutes.
6. Add more stock, if the chiken dries.
7. Breast pieces are usually browned befor the leg pieces. Remove them and set them aside.
8. Puree the musrooms with cream in a blender to make the sauce.
9. Seson with lemon juice, salt, pepper and nutmeg to taste.
FINALIZING
10. Remove chicken from the pan and keep warm.
11. add cream mixture and garlic to thye pan and boil. Keep stirring until juices get dissolved.
12. Strain the sauce and remove fat.
13. Add chicken to sauce and top with mussels.
14. Heat for 5 minutes so as to blend the flavors.
15. Add seasoning to taste.
16. Add butter cubes and mix them well into the sauce.
SERVING
17. Transfer the chicken pieces into the serving plates. Add mussels and sauce over it.
18. Sprinkle with parsley before serving.
1. In a bowl, rub chicken pieces with rock salt. Cover and refrigerate for upto 18 hours.
2. Wipe off the salt from chicken. Pat them dry with paper towels.
3. Season flour with salt and pepper to coat chiccken chunks. Remove excess powder.
MAKING
4. In a pan, heat oil and butter until foaming.
5. Brown chicken pieces, turning them time and again. Cook over medium flame for about 15 minutes.
6. Add more stock, if the chiken dries.
7. Breast pieces are usually browned befor the leg pieces. Remove them and set them aside.
8. Puree the musrooms with cream in a blender to make the sauce.
9. Seson with lemon juice, salt, pepper and nutmeg to taste.
FINALIZING
10. Remove chicken from the pan and keep warm.
11. add cream mixture and garlic to thye pan and boil. Keep stirring until juices get dissolved.
12. Strain the sauce and remove fat.
13. Add chicken to sauce and top with mussels.
14. Heat for 5 minutes so as to blend the flavors.
15. Add seasoning to taste.
16. Add butter cubes and mix them well into the sauce.
SERVING
17. Transfer the chicken pieces into the serving plates. Add mussels and sauce over it.
18. Sprinkle with parsley before serving.
Chef
