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Chicken Breasts with White Asparagus and Cress MousseTheWorldWideGourmet.com

Flavors of Belgium

Total time: 1hr to 2hr

Preparation time: 1 hour
Cooking time: 10 minutes

Difficulty: Requires a certain dexterity

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Nutritional values

per 100 g

per portion

Energy:99.2 kcal

Proteins:3.1 g

Fats:6.4 g

Carbohydrate:9.6 g

Fibers:1.7 g

Sugar:1.4 g

Cholesterol:16.2 mg

Sodium:125.5 mg

Calcium:42.4 mg

Energy:329 kcal

Proteins:10.2 g

Fats:21.1 g

Carbohydrate:31.8 g

Fibers:5.6 g

Sugar:4.6 g

Cholesterol:53.8 mg

Sodium:416.3 mg

Calcium:140.5 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

brussels cuckoos or 2 chickens

1250

g

each, cleaned

12

white asparagus, not too large

750

ml

chicken stock

50

g

carrot

100

g

leek, white part only, cleaned and washed

50

g

celery stalk

potato mousse with cress and sorrel

90

g

butter

1

lemon

salt and pepper

METHOD

Preparation (60 minutes)
  1. Peel the white asparagus and remove the tough ends. Cook them in salted water until still crisp and drain. Keep the peelings.
  2. Place the chicken stock in a large saucepan and bring to a boil. Add the asparagus peelings and cook for 10 minutes. Drain and reserve the stock.
  3. Cut off the chicken legs , reserving them for another use. Remove the wings and skin them. Remove the bone from the drumette. Lay out flat on a work surface
  4. skin side down with the wing tip towards you. Using a small sharp knife, butterfly the wings making a small incision and season lightly with salt and pepper. Remove 8-9 cm (3-4") of the asparagus tips and place 3 on each wing, letting the tips extend by 2-3 cm (1") or so. Reform the wings and tie up.
  5. Cut the carrots, leek and celery into thin julienne strips.
  6. In a medium saucepan, melt 30 g (1 oz.) butter, add the julienne vegetables and sweat for 3 minutes. Add 200 ml (3/4 cup) chicken stock (step 2) and bring to a boil. Cook, leaving the vegetables slightly crisp. Drain and set aside. Return the cooking juice to the saucepan, bring back to a boil, reduce by one-third and whisk in the remaining butter. Return the julienne vegetables to the sauce, season with salt and pepper and a few drops of lemon juice. Keep hot.
Finishing (10 minutes)
  1. Bring the remaining stock (step 2) to a boil. Reduce the heat to medium, add the chicken wings and poach for 5 minutes without overcooking them.
  2. Meanwhile, reheat the cress mousse.
  3. Drain the chicken wings, remove the string and place the wings in the center of 4 large hot plates with the asparagus tips at the top in a bouquet. Spoon the sauce over top and accompany with the cress mousse. Serve immediately.

WINE SUGGESTIONS

Chardonnay

Sauvignon

Pinot Grigio

CHEF'S NOTES

I perfected this recipe for a banquet in honor of Belgian King Baudouin I. It's a light and refined dish that uses local products.
To enhance the flavors, you could serve some sautéed wild mushrooms with it. If you're serving the dish on its own, poach the chicken legs as well and serve with the same garnish.

In the wine glasses, I suggest a Condrieu, red Graves or Meursault 1er cru.



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