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Saute De Poulet Aux Moules

chef.pierre's picture
Ingredients
  Chicken 3 Pound, cut into 8 pieces (1.5 Kilogram)
  Rock salt 1 Ounce (25 Gram)
  Flour 1 Ounce (25 Gram)
  Oil 1 Tablespoon
  Butter 1⁄2 Ounce (15 Gram)
  Chicken stock 1⁄2 Pint (300 Milliliter, Or More If Necessary)
  Cooked shelled mussels 2 1⁄2 Pound (1.25 Kilogram)
  Chopped parsley 1 Tablespoon
For sauce
  Mushrooms 1⁄2 Pound (125 Gram)
  Creme fraiche/Double cream 4 Fluid Ounce (125 Milliliter)
  Lemon 1⁄2 , juiced
  Grated nutmeg 1⁄4 Teaspoon
  Garlic 2 Clove (10 gm), finely chopped
  Butter 1 1⁄2 Ounce (40 Gram)
Directions

GETTING READY
1. In a bowl, rub chicken pieces with rock salt. Cover and refrigerate for upto 18 hours.
2. Wipe off the salt from chicken. Pat them dry with paper towels.
3. Season flour with salt and pepper to coat chiccken chunks. Remove excess powder.

MAKING
4. In a pan, heat oil and butter until foaming.
5. Brown chicken pieces, turning them time and again. Cook over medium flame for about 15 minutes.
6. Add more stock, if the chiken dries.
7. Breast pieces are usually browned befor the leg pieces. Remove them and set them aside.
8. Puree the musrooms with cream in a blender to make the sauce.
9. Seson with lemon juice, salt, pepper and nutmeg to taste.

FINALIZING
10. Remove chicken from the pan and keep warm.
11. add cream mixture and garlic to thye pan and boil. Keep stirring until juices get dissolved.
12. Strain the sauce and remove fat.
13. Add chicken to sauce and top with mussels.
14. Heat for 5 minutes so as to blend the flavors.
15. Add seasoning to taste.
16. Add butter cubes and mix them well into the sauce.

SERVING
17. Transfer the chicken pieces into the serving plates. Add mussels and sauce over it.
18. Sprinkle with parsley before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Chicken
Preparation Time: 
60 Minutes
Cook Time: 
40 Minutes
Ready In: 
100 Minutes
Servings: 
6

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