Ingredients
- 6 Bresse chicken thighs
- 1 garlic clove
- 150g of Button mushrooms
- 1 soup spoon of butter
- 1 soup spoon of olive oil
- 10 cl poultry stock
- 50 cl double cream
- 1 egg yolk
Preparation
- Debone the thighs and cut them into pieces
- Peel and crush the garlic
- Wash the mushrooms and cut them in two
- Put the mushrooms, the butter and the oil into a food processer and blend for 6 minutes
- Remove the mushrooms and put in the chicken and the garlic. Blend 7 minutes
- Put the mushrooms back in and let cook for about 40 minutes at 100°C
- Add the egg yolk a couple of minutes before stopping the food processer
- Season
Pair it with a: Châteauneuf du Pape Les Cailloux Blanc for its viscosity
A recipe proposed on the site www.750g.com
Published : 2013-11-01