Spring Chicken With Mushrooms From Sapa, Prawns, American Sauce And Mashed Potatoes With Herbs Recipe
Ingredients
| Spring chicken 1.6 kg - 1 breast and 1 leg per person | ||
| White cheese | 200 Gram | |
| Sapa mushrooms 200 g | ||
| Herbs: parsley, thyme, tarragon 200 g | ||
| Garlic and shallots 200 g | ||
| Pork fat | ||
| Prawn 2 pieces - cut in halves | ||
| Rice | 400 Gram | |
| American sauce 400 g | ||
| Salt, pepper, Cognac | ||
| Salt, pepper, Cognac | ||
Directions
Bone the upper part of the chicken legs, keeping the lower half of the bone in it.
Remove the meat from the leg without breaking the skin.
Chop and mix the meat with shallots, garlic, herbs, salt, pepper and white cheese.
Add the chopped mushrooms (keep some whole for decoration) and Cognac.
Stuff this mixture back into the skin, then wrap with pork fat.
Pan-fry the chicken breasts and legs to colour them, then complete the cooking in the oven.
Pan-fry the prawns and keep aside.
Slowly cook the rice with the spices
Remove the meat from the leg without breaking the skin.
Chop and mix the meat with shallots, garlic, herbs, salt, pepper and white cheese.
Add the chopped mushrooms (keep some whole for decoration) and Cognac.
Stuff this mixture back into the skin, then wrap with pork fat.
Pan-fry the chicken breasts and legs to colour them, then complete the cooking in the oven.
Pan-fry the prawns and keep aside.
Slowly cook the rice with the spices
Chef
