Stuffed Chicken Breasts With Vegetable Sauce Recipe
Ingredients
| Chickens | 3 1/2 pound | |
| Stock | ||
| Carrot | 1 , cut in to chunks | |
| Onion | 1 Medium, quartered | |
| 1 celery stalk (with leaves) | ||
| 1 medium leek, including 2 inches of green, quartered | ||
| Tomato | 1 , peeled | |
| Tarragon sprig | 1 | |
| Thyme Sprig | 1 Small | |
| 2 cups plus 2 tablespoons Creme Fraiche, | ||
| 1 carrot, cut into very fine julienne slices, | ||
| 1 leek, trimmed and cut into very fine julienne slices, | ||
| 1 celery stalk, cut into very fine julienne slices, | ||
| Sliced mushrooms | 8 , sauteed (Sauce,) | |
| 2 snow peas, blanched and cut into fourths | ||
| Ground pepper | 1 To taste (Sauce,) | |
| 1/2 cup fine julienne of celery, | ||
| 1/2 cup fine julienne of leek, | ||
| 1/2 cup fine julienne of carrot, | ||
| Chives | 2 Teaspoon, chopped (Sauce,) | |
| Morels | 8 (Sauce,) | |
| Butter | 4 Teaspoon (Sauce,) | |
| Salt | To Taste | |
Directions
Slit chickens along breastbone and peel off skin.
Remove wishbone and cut off 1/2 breast for each serving.
Set aside.
Cut off legs (reserve for another use).
Remove wings, crack and chop.
Trim off excess fat.
Crack carcasses with heavy knife.
For stock: Combine carcasses, wings, carrot, onion, celery, leek, tomato, tarragon and thyme in large saucepan and cover with water.
Cover saucepan, place over medium heat and boil gently for 30 to 60 minutes.
For sauce: Strain 3 cups stock into large saucepan, reserving remainder.
Place over medium-high heat and bring to boil.
Reduce heat and simmer until stock is reduced to 1 1/2 cups.
Add Creme Fraiche and continue cooking until mixture is reduced to 1 1/2 cups.
Remove wishbone and cut off 1/2 breast for each serving.
Set aside.
Cut off legs (reserve for another use).
Remove wings, crack and chop.
Trim off excess fat.
Crack carcasses with heavy knife.
For stock: Combine carcasses, wings, carrot, onion, celery, leek, tomato, tarragon and thyme in large saucepan and cover with water.
Cover saucepan, place over medium heat and boil gently for 30 to 60 minutes.
For sauce: Strain 3 cups stock into large saucepan, reserving remainder.
Place over medium-high heat and bring to boil.
Reduce heat and simmer until stock is reduced to 1 1/2 cups.
Add Creme Fraiche and continue cooking until mixture is reduced to 1 1/2 cups.
Chef
