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Chicken

  • Good Quality Chicken 3.0 piece

Sauce

  • Vegetable Oil 30.0 g
  • Onions, finely chopped 80.0 g
  • Garlic cloves, finely chopped 2.0 clove
  • Carrot, brunoise 100.0 g
  • Anise Mushrooms / Small White Mushroom 250.0 g
  • Shiitake Mushroom 150.0 g
  • KNORR Chicken Flavoured Broth-Base 1.5 kg 50.0 ml
  • KNORR Demi Glace 1 kg 15.0 ml
  • Double Cream 200.0 g
  • Fresh Tarragon, chopped
  • Fresh Rosemary, chopped

Leek Oil

  • Vegetable Oil 300.0 g
  • Young Leek, green parts 250.0 g

Vegetables

  • Butter 30.0 g
  • KNORR Chicken Flavoured Broth-Base 1.5 kg 150.0 ml
  • Mini Fennel 10.0 haulm
  • Shallots 5.0 chunk
  • Young Leek 5.0 haulm
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.