Suprême de volaille, champignons et céleri

Difficulty Hard
Preparation 60 minutes
Cooking 60 minutes



8 people
1 large poulard, completely deboned by your butcher | 2 chicken breasts | 2 small containers of whipping cream, well chilled | 1 kg mixed mushrooms (cep, chanterelle, etc.) | 1 celeriac | 1 bunch of fresh parsley, chopped | 1 container of chicken jus (jus de volaille) from the brand Ariaké | 1 bottle of semi-skimmed milk | fine salt
    • 1
      Prepare the stuffing: blend the chicken breasts in a food processor. Carefully mix in the cold cream until well blended. Season with salt.
    • 2
      In a hot frying pan, brown half of the mushrooms mixed with a pinch of salt over high heat for 3 minutes. Allow the mushrooms to cool. Add the mushrooms to the stuffing with half of the chopped parsley.
    • 3
      Cut the poulard into two equal halves lengthwise. Each half should have a thigh and breast.
    • 4
      Season the flesh side of the poulard with salt and pepper. Divide the stuffing among the two poulard halves and then close the poulard around the stuffing.
    • 5
      5 – Wrap each poulard half in tin foil, making two sealed parcels.
    • 6
      Cook the poulard en papillote for 1 hour in a 120 °C oven.
    • 7
      Once the poulard is cooked, carefully remove it from the foil parcels and brown it on both sides in a frying pan with a little bit of oil.
    • 8
      Slice the poulard into 4 equal portions.
    • 9
      Peel the celeriac and, with the vegetable peeler, make some celeriac shavings for garnishing.
    • 10
      Cut the rest of the celeriac into large pieces. Poach the celeriac in a saucepan filled with equal parts water and milk. Cook the celeriac over low heat until it is very tender, about 20 to 30 minutes.
    • 11
      Drain the celeriac, reserving some of the cooking liquid in a small bowl.
    • 12
      Blend the celeriac in a food processor. Slowly mix in the cooking liquid until you have a smooth and fluid puree. Stir in a pinch of fine salt.
    • 13
      Meanwhile, prepare the jus. Thin out the chicken jus with hot water until it has a syrup-like consistency.
    • 14
      In a very hot frying pan with a small amount of oil, sauté the remaining mushrooms with the celeriac shavings until browned, about 3 minutes over high heat.
    • 15
      Once the mushrooms and celeriac are cooked, stir in the rest of the chopped parsley.
    • 16
      Place one piece of poulard on each plate, then add a generous spoonful of celeriac puree and some sautéed mushrooms. Top each serving with a few celeriac shavings and drizzle with a tablespoon of sauce. Serve hot.

    Products :

    Natural fleur de sel

    Terre Exotique
    7.4 €7.40
    90 g (82,22 € / kg)

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