Poultry with Shallots and Roquefort Cream
Main course
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Cook Time
1 h 30 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This dish is a true feast! Tender poultry, enveloped in a creamy sauce of shallots and Roquefort – a poem. I especially like to make it in autumn and winter when it's cold outside. The preparation is a bit more complex, but the result is worth every minute. The Roquefort gives the sauce a special touch that goes perfectly with the poultry. A tip: Serve with mashed potatoes or fresh baguette to soak up the delicious sauce. Simply heavenly!
Ingredients (11 ingredients)
-
1 piece Free-range chicken
-
30 cl White wine
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300 g Shallot(s)
-
120 g Roquefort
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10 cl Fresh cream
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1 piece Tomato(es)
-
2 clove Garlic
-
1 bouquet Garnish
-
150 g Butter
-
to taste Salt
-
to taste Black peppercorn
Preparation (8 steps)
Prepare shallots and garlic
Put 300 g shallots and 2 cloves of garlic into the mixing bowl and chop for 3 sec./speed 5. Push down with the spatula.
Sauté shallots and garlic
Add 30 g butter to the shallots and garlic in the mixing bowl and sauté for 3 min./120°C/speed 1.
Prepare tomato
Core 1 tomato and cut into pieces. Set aside.
Fry the poultry
Preheat the oven to 180°C. Fry the poultry in a pan with a little oil until golden brown. Season with salt and pepper.
Prepare sauce
Place the fried poultry, the sautéed shallots and garlic in a roasting pan. Add 30 cl white wine, the tomato pieces and 1 bouquet garni. Season with salt and pepper. Cover the roasting pan and place in the preheated oven for 45 minutes.
Refine sauce
Remove the poultry from the roasting pan and keep warm. Remove the bouquet garni. Put the sauce into the mixing bowl and mix for 2 min./100°C/speed 3. Add 120 g butter in pieces and stir in for 1 min./speed 3. Season with salt and pepper.
Prepare Roquefort cream
Put 120 g Roquefort and 10 cl fresh cream into the mixing bowl and stir for 30 sec./speed 4.
Bake poultry
Arrange the poultry on a plate, pour over the shallot sauce and cover with the Roquefort cream. Bake in the oven at 220°C for 2 minutes.
Finished cooking? Great! 🎉
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Created by
Chloe Lambert
3
Rezepte
0
Kochbücher
Allergens
- Milk
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