• Good quality chickens 3 pc


Leek oil

  • Young leek 5 pc
  • Vegetable Oil 300 ml


  • Green parts of young leek 250 g
  • Mini fennel 10 pc
  • Red Shallots 15 pc
  • Butter 30 g

Before serving

  • Chicken Bouillon 150 ml


  • Fresh herbs – chopped tarragon
  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 filets on the bone and bring to right level of doneness in the oven at 120 degrees Celsius.
  2. Sauce

    • Fry the shallots and garlic in vegetable oil.
    • Deglaze with white wine and reduce until 1/4th.
    • Add demi-glace and crème fraiche.
    • Bring to boil and season.
    • Add the chicken leg parts.
    • 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 of the young leek.
    • 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 in some stew them in chicken bouillon with some butter.
    • Half the red shallots and roast them with olive oil in a shallow pan.
  5. Before serving

    • Cut the chicken filets from the bone and divide - ½ filet per person.
  6. Plating

    • Place the chicken filet 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.