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Chicken with Creamy Mushroom Sauce and Leek Oil

Chicken with creamy mushroom sauce is comfort food eating at its richest. Add a special leek oil to make the soup fresher and more delicious

Chicken with Creamy Mushroom Sauce and Leek Oil

Ingredients

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Chicken

  • Chicken 1.2 kg

Sauce

Leek oil

  • Leeks, sliced 200.0 g
  • Vegetable Oil 300.0 ml

Vegetables

  • Green parts of young leek 250.0 g
  • Dill 20.0 g
  • Red Shallots 25.0 g
  • Butter 30.0 g

Before serving

  • Chicken Bouillon 150.0 ml

Plating

  • Fresh herbs – chopped tarragon

Preparation

  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.