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Stuffed Chicken Breasts With Vegetable Sauce

Chicken.Maximus's picture
Ingredients
  Chickens 7 Pound (2 whole, 3 1/2 pound each)
  Stock 2 Cup (32 tbs) (adjust quantity as needed)
  Carrot 1 , cut into chunks
  Onion 1 Medium, quartered
  Celery stalk with leaves 1
  Leek 1 Medium, including 2 inches of green, quartered
  Tomato 1 , peeled
  Tarragon sprig 1
  Thyme sprig 1 Small
For sauce
  Creme fraiche 34 Tablespoon (2 cups plus 2 tablespoons)
  Carrot 1 , cut into fine julienne slices
  Leek 1 , trimmed and cut into fine julienne slices
  Celery stalk 1 , cut into fine julienne slices
  Morels/4 large mushrooms, sliced horizontally into sixths 8 , sauteed in 2 tablespoons 1/4 stick butter (fresh)
  Butter 2 Tablespoon (1/4 stick)
  Snow peas 2 , blanched and cut into fourths
  Salt To Taste
  Freshly ground pepper To Taste
  Julienned celery 1⁄2 Cup (8 tbs)
  Julienned leeks 1⁄2 Cup (8 tbs)
  Julienned carrot 1⁄2 Cup (8 tbs)
  Chopped fresh chives 2 Teaspoon
  Morels 8 (fresh)
  Butter 4 Teaspoon
Directions

Slit chickens along breastbone and peel off skin.
Remove wishbone and cut off 1/2 breast for each serving.
Set aside.
Cut off legs (reserve for another use).
Remove wings, crack and chop.
Trim off excess fat.
Crack carcasses with heavy knife.
For stock: Combine carcasses, wings, carrot, onion, celery, leek, tomato, tarragon and thyme in large saucepan and cover with water.
Cover saucepan, place over medium heat and boil gently for 30 to 60 minutes.
For sauce: Strain 3 cups stock into large saucepan, reserving remainder.
Place over medium-high heat and bring to boil.
Reduce heat and simmer until stock is reduced to 1 1/2 cups.
Add Creme Fraiche and continue cooking until mixture is reduced to 1 1/2 cups.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable

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