Suprême de volaille, champignons et céleri

plat 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 <ul> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content">Prepare the stuffing: blend the chicken breasts in a food processor. Carefully mix in the cold cream until well blended. Season with salt.</span> <!-- <div class="video-portrait"> <div class="thevid" style="position:relative;height:0;padding-bottom:56.25%"><span class="content"><iframe allowfullscreen="" frameborder="0" height="360" id="thevid" src="https://www.youtube.com/embed/aCr1ce8VsHY?&amp;rel=0&amp;showinfo=0&amp;hd=1&amp;autohide=1&amp;color=white" style="position:absolute;width:100%;height:100%;left:0" width="640"></iframe> </span></div> </div> --> </div> </li> <li class="step "> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content">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.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content">Cut the poulard into two equal halves lengthwise. Each half should have a thigh and breast.</span> <!-- <div class="astuce"> <span>Astuce :</span> <span>le texte ici est un exemple de text astuce, merci de respecter la structure HTML</span> </div> --> </div> </li> <li class="step"> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content">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.</span> <!-- <img src="https://www.w3schools.com/w3css/img_fjords.jpg"> --> </div> </li> <li class="step"> <div class="step-number"><span class="number">5</span></div> <div class="step-content"> <span class="content">5 &ndash; Wrap each poulard half in tin foil, making two sealed parcels.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">6</span></div> <div class="step-content"> <span class="content">Cook the poulard en papillote for 1 hour in a 120 &deg;C oven. </span> </div> </li> <li class="step"> <div class="step-number"><span class="number">7</span></div> <div class="step-content"> <span class="content">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.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">8</span></div> <div class="step-content"> <span class="content">Slice the poulard into 4 equal portions.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">9</span></div> <div class="step-content"> <span class="content">Peel the celeriac and, with the vegetable peeler, make some celeriac shavings for garnishing.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">10</span></div> <div class="step-content"> <span class="content">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.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">11</span></div> <div class="step-content"> <span class="content">Drain the celeriac, reserving some of the cooking liquid in a small bowl.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">12</span></div> <div class="step-content"> <span class="content">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.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">13</span></div> <div class="step-content"> <span class="content">Meanwhile, prepare the jus. Thin out the chicken jus with hot water until it has a syrup-like consistency.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">14</span></div> <div class="step-content"> <span class="content">In a very hot frying pan with a small amount of oil, saut&eacute; the remaining mushrooms with the celeriac shavings until browned, about 3 minutes over high heat.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">15</span></div> <div class="step-content"> <span class="content">Once the mushrooms and celeriac are cooked, stir in the rest of the chopped parsley.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">16</span></div> <div class="step-content"> <span class="content">Place one piece of poulard on each plate, then add a generous spoonful of celeriac puree and some saut&eacute;ed mushrooms. Top each serving with a few celeriac shavings and drizzle with a tablespoon of sauce. Serve hot.</span> </div> </li> </ul> French PT60M PT60M
Difficulty Hard
Preparation 60 minutes
Cooking 60 minutes

Ingredients

Preparation

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.

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    Natural fleur de sel

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    90 g (82,22 € / kg)

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