Chicken with Mushrooms, Leek, and Cream

This Chicken with Creamy Mushroom Sauce and Leek Oil is a classic seasonal French recipe. And one that’s certain to put smiles on faces.

Chicken
- Season the chickens and BBQ or roast.
- Remove the legs and divide the thigh from the drumstick.
- Keep the legs for the sauce/stew.
- Keep the fillets on the bone and bring to right level of doneness in the oven at 120 degrees Celsius.
Sauce
- Fry the onion, garlic, and carrot in vegetable oil.
- Add the chicken leg parts and rosemary.
- Add Chicken Stock prepared with Knorr Chicken Flavoured Broth.
- Bring to boil.
- Add Knorr demi-glace and Double cream.
- Simmer until the leg meat comes off the bone.
- Take the chicken parts out of the sauce and keep warm.
- Finish the sauce with a hand blender.
- Fry the mushroom and bring them into the sauce.
- Season and add the chopped tarragon.
Leek Oil
- Heat the oil until 60 degrees Celsius.
- Clean and cut the green part of the young leek, fry in oil until soft.
- Blend together and stain through a fine sieve.
- Season and cool down.
Vegetables
- Clean the fennel and blanch it, stew with some butter before serving.
- Clean the young leek and stew them in Chicken Stock prepared with Knorr Chicken Flavoured Broth, and some butter.
- Half the shallots and roast them with olive oil in a shallow pan.
Plating
- Cut the chicken fillets from the bone and divide - ½ filet per person.
- Place the chicken fillet on the plate.
- Put the leg part on top.
- Place the prepared vegetables around the chicken.
- Pour the sauce with the mushroom and tarragon over the chicken.
- Garnish with the tarragon tops.