Recipe by Pascal Bataillé chef of the « Pierre au Palais Royal » at 10 rue de Richelieu - 75001 Paris

This recipe was performed for the first time during the Grand Tasting 2008 show in Paris

Recette en français - Rezept in Deutsch

Challant Chicken Suprême stuffed with foie gras and horn of plenty mushrooms,
stewed with heritage vegetables and carrots with Lirac

 

 

Ingrédients or 4 persons :

4 pieces of de Challant chicken suprême

120 g of raw foie gras

80g of horn of plenty mushrooms (death trumpet)

150 g of pork caul (crépine) salt, pepper, peanut oil.

 

Garnish :

1 black carrot

1 white carrot

1 yellow carrot

1 orange carrot

2 parsley roots

2 rutabagas

1 yellow beetroot

1 white beetroot

2 Jerusalem artichokes

1 /2 celery ball

1 salsify

1 onion

20ml balsamic vinegar

300ml of red Lirac wine

1 bouquet garnis (parsley, leek, thyme, bay leaf)

 

Preparing of the recipe

Open the supremes of chicken in two, place the foie gras in the centre with the mushrooms, roll and close in the pork caul, hold using a string, put aside

Peel all the vegetables, cut on a slant.

Sauté the vegetables in a pan, season and deglaze with vinegar, transfer the whole thing to a large pot, add wine and some water if needed, let cook gently.

The vegetables are ready when the point of a knife easily cuts through them.

Pour oil in a pan and brown the supremes then finish them in the oven, not too hot. Turn over often, baste with juices.

Remove string; pour the cooking juices on the vegetables.

 

Serving

On a serving dish or in 4 soup plates, pour the vegetables with the cooking juices, place the supremes in the center and add juices over them – this juice is very tasty because it has absorbed the taste of the vegetables, the wine and the chicken.

 

Photographs taken during the tasting fee held during the Grand Tasting 2008 (click here)

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Photographs taken during the tasting fee held during the Grand Tasting 2008

 

 

The organizer of the tasting and chef Pascal Bataillé and the owner,
Eric Sertour, of the restaurant parisien «Pierre au Palais Royal»

Recipe by Pascal Bataillé chef of the restaurant « Pierre au Palais Royal » 10 rue de Richelieu 75001 Paris
http://www.pierreaupalaisroyal.com