Poultry with Morels and Green Asparagus
Main course
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Cook Time
1 h
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This poultry dish with morels and green asparagus is a true springtime delight. I often prepare it for Easter or a Sunday brunch. The creamy morel sauce is simply divine and pairs beautifully with the tender poultry and crunchy asparagus. A refined and flavorful dish, perfect for impressing your guests. Feel free to use frozen morels if you can't find fresh ones. A little fresh chervil and a few pink peppercorns add a touch of freshness and color to this elegant dish. A real treat!
Ingredients (14 ingredients)
-
2 piece Shallot(s)
-
200 g Morel(s)
-
200 g Chanterelle(s)
-
12 piece Green asparagus(es)
-
1 cube Broth
-
20 cl Poultry stock
-
4 piece Chicken supreme
-
15 cl White wine
-
15 cl Fresh cream
-
to taste Chervil
-
to taste Pink peppercorn(s) seed(s)
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2 c. à soupe Peanut oil
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4 c. à soupe Oil
-
20 g Butter
Preparation (11 steps)
Chop shallots
Peel 2 shallots, cut them in half and put them in the Thermomix bowl. Chop for 3 Sec./Stufe 5.
Sauté the shallots
Add 2 tbsp of peanut oil and 20 g of butter to the bowl. Sauté the shallots for 3 Min./120°C/Stufe 1.
Add the poultry stock
Add 20 cl of poultry stock to the bowl. Continue cooking for 5 Min./100°C/Stufe 1 without the measuring cup.
Reserve the sauce
Transfer the sauce to a container and keep warm.
Cook the asparagus
Pour 1 l of broth into the bowl. Place 12 green asparagus in the Varoma. Steam for 20 Min./Varoma/Stufe 1.
Prepare the mushrooms
Meanwhile, rinse and dry 200 g of morels. Brush and wipe 200 g of chanterelles.
Cook the mushrooms
In a frying pan, cook the morels and chanterelles for 15 min over low heat, covered. Keep warm.
Cook the poultry
In a frying pan, heat 4 tbsp of oil. Sear 4 supreme of Bresse poultry for 2 min, skin side, over high heat. Reduce heat and continue cooking for about 8 min, then cook for 10 min on the other side. Deglaze with 15 cl of white wine. Season, then keep warm.
Finalize the sauce
Strain the sauce through a sieve. Gently reheat the sauce in the Thermomix bowl for 2 Min./60°C/Stufe 1. Add the cooking juices from the supremes, then stir in 15 cl of fresh cream. Mix 30 Sek./Stufe 2.
Mix the sauce
Mix 30 Sek./Stufe 2.
Serve
Coat 4 plates, preheated, with sauce. Arrange the hot supremes, cutting them into 5 pieces. Serve with morels and chanterelles as well as asparagus. Garnish this dish with sprigs of chervil and a few grains of pink peppercorns.
Finished cooking? Great! 🎉
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Created by
Lea Leroy
3
Rezepte
0
Kochbücher
Allergens
- Milk
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