Cooking Recipe Video :
Blanc de volaille fermiere, puree de vieux garcon
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Restaurant: Domaine Hospitalet
Chef: Beatrice et Jacques Ribourel (Da
Rank This Chef's Recipe Average Rating: 2.3/ 3 - 3 votes Viewers Video Rating Average Rating: 4.1/ 5 - 9 votes - 19,790 views
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Restaurant: Domaine Hospitalet
Phone:
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+3 34 68 45 28 5 |
Website:
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www.gerard-bertrand.com |
Address:
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La Clape |
| "Beatrice and Jacques Ribourel have abandoned their hectic city-lives. She worked in a glo... |
Blanc de volaille fermiere, puree de vieux garcon
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Recipe Description:
- Mince the shallots and the mushrooms. Sweat them in a hazelnut-small size butter and water them lighty.
- Let it slowly reduce.
Cook the potatoes a la vapeur, meaning: - put the peeled potatoes in boiling water and cook for about 20 minutes.
- Put the chicken breasts in a pan to give them a crusty and coloured skin. Finish it in the preheated oven at 356 degrees F for 15-20 minutes.
- Put the mushrooms fumet in the Chinese tin-plate and add a hazelnut-small size butter.
- Crush the potatoes with a fork and add 1.4 oz. butter and milk.
- Cut the chicken breasts. Circle the potatoes in the middle of the serving dish. Add a tip of nutmeg and the mushroom fumet.
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Fowl/Chicken Cooking Recipes on Video
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Servings:
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4 People |
Cooking recipe time in minutes:
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50 |
Recommended wine with the dish:
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Cote de Provence rouge |
Difficulty level:
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Easy |
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Blanc de volaille fermiere, puree de vieux garcon
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Cooking Recipe Ingredients:
- 4 chicken breasts, about 0.4 lbs. each
- 0.66 lbs. Paris mushrooms
- 2 shallots
- 1.32 lbs. potatoes
- 0.85 cups milk
- 2.5 oz. butter
- 1 pinch of nutmeg
- Salt and pepper
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Cooking recipe preparation instructions:
- Mince the shallots and the mushrooms. Sweat them in a hazelnut-small size butter and water them lighty.
- Let it slowly reduce.
Cook the potatoes a la vapeur, meaning: - put the peeled potatoes in boiling water and cook for about 20 minutes.
- Put the chicken breasts in a pan to give them a crusty and coloured skin. Finish it in the preheated oven at 356 degrees F for 15-20 minutes.
- Put the mushrooms fumet in the Chinese tin-plate and add a hazelnut-small size butter.
- Crush the potatoes with a fork and add 1.4 oz. butter and milk.
- Cut the chicken breasts. Circle the potatoes in the middle of the serving dish. Add a tip of nutmeg and the mushroom fumet.
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