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Chicken Minceur

American.Gourmet's picture
Ingredients
  Roasting chicken 3 Pound (1.5 Kilogram)
  Lime juice 2 Teaspoon
  Tarragon sprigs/2 teaspoons tarragon in vinegar, drained 2
  Chicken stock 3⁄4 Pint (450 Milliliter)
  Charentais melon 1 , sliced
  Endive 3⁄4
  Lime slices 2 (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Trim the chicken and remove giblets.
2) You may use them other time to make stock.
3) Do the chicken trussing.

MAKING
4) In a flameproof casserole, put lemon rind, juice with tarragon and stock in it.
5) In the casserole, place the chicken with breast side downwards.
6) Cover the dish and cook on low flame for 1 3/4 - 2 hours.
7) Cook until the chicken juices run clear. Also turn the chicken in between while cooking.
8) Cut the quarters of the chicken and set them to cool.
9) Bring the cooking liquid to boil rapidly and let it reduce to half.
10) Season the liquid with salt and pepper and let it become cool.

FINALIZING
11) On a serving dish, arrange the melon with endive.
12) Place chicken on top of the melon and endive.

SERVING
13) While serving, pour some sauce over the chicken and garnish with lime slices.
14) Keep the remaining sauce on the side of the dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
110 Minutes
Ready In: 
125 Minutes
Servings: 
8

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