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Spring Chicken With Mushrooms From Sapa, Prawns, American Sauce And Mashed Potatoes With Herbs

Western.Chefs's picture
  Spring chicken 1 1⁄2 Kilogram (1 Breast And 1 Leg Per Person)
  White cheese 200 Gram
  Spa mushroom 200 Gram
  Herbs 200 Gram (Parsley, Thyme, Tarragon)
  Garlic 100 Gram
  Shallots 100 Gram
  Pork fat 2 Tablespoon
  Prawn 2 , cut in halves
  Rice 400 Gram
  American sauce 400 Gram (Spices: Green Cardamom, Black Cardamom, Star Anise, Pepper, Curry Powder, Clove, Cinnamon)
  Salt To Taste
  Pepper To Taste
  Cognac 1 Teaspoon
  Green cardamom 2
  Black cardamom 2
  Star anise 2
  Curry powder 1 Teaspoon
  Clove 2
  Cinnamon 2

Bone the upper part of the chicken legs, keeping the lower half of the bone in it.
Remove the meat from the leg without breaking the skin.
Chop and mix the meat with shallots, garlic, herbs, salt, pepper and white cheese.
Add the chopped mushrooms (keep some whole for decoration) and Cognac.
Stuff this mixture back into the skin, then wrap with pork fat.
Pan-fry the chicken breasts and legs to colour them, then complete the cooking in the oven.
Pan-fry the prawns and keep aside.
Slowly cook the rice with the spices

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