Sauté of Corn fed Chicken with Wild Mushrooms
Ingredients (10 persons)
| Amount | Measure | Name |
|---|---|---|
| 3.75 | kg | Chicken, whole (roasting) corn fed |
| 5 | g | KNORR PROFESSIONAL Pureed Herbs Garlic |
| 30 | ml | Sunflower oil |
| 50 | g | Banana shallots finely chopped |
| 200 | g | Wild mushrooms quartered |
| 150 | ml | Wine, white , dry |
| 300 | ml | KNORR Paste Bouillon Chicken 1kg |
| 200 | ml | Meadowland Double – the benefits of double cream without the disadvantages |
| 50 | ml | Sherry |
| 3 | g | Chives chopped |
Preparation
Advance preparation:
Prepare the chicken into eights or classic saute cuts, remove excess fat, skin and bone as appropriate. Pre heat an oven to 180ºC (350ºF) Gas 4. Warm the service plates.Make up the chicken stock by whisking in 25g of paste into 1 litre of boiling water.
Method:
1. Heat the oil to a medium heat in a thick bottomed saucepan and fry the chicken in batches until lightly browned all over, remove from the pan and finish in the pre heated oven until thoroughly cooked.
2. Fry the onions and garlic, gently, for 2-3 minutes without colour. Lightly fry the mushrooms set aside.
3. Add the wine to the frying pan, reduce by half, add the stock, simmer and reduce to a syrupy consistency. Add the cream, bring to the boil and reduce to required consistency.
4. Add a hint of sherry to bring out the chicken and mushroom flavours. Remove the chicken from the oven.
5. Serve the chicken centre of plate, garnished with the hot mushrooms, the sauce masked/drizzled over with a sprinkling of chives or parsley.
Service Hint
Serve with fondant potatoes and steamed vegetables.
Handy hint:
This recipe can be used with chicken pre portioned or pork cuts. The sauce flavour can be strengthened by adding and whisking in small amounts of beef or chicken stock reduction. KNORR garlic puree can be used as a substitute for fresh garlic.
Healthy hint:
Keep added salt to a minimum. Use unsaturated oil (olive or sunflower) and reduce the quantity used. This helps to provide a healthy balanced dish.
