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Poached Bresse Chicken with Garden Herbs and Madras Curry ButterTheWorldWideGourmet.com

Flavors of Switzerland

Total time:

Preparation time: 15 minutes

Cooking: Under an hour

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:208.1 kcal

Proteins:10.1 g

Fats:14.2 g

Carbohydrate:11.8 g

Fibers:2.4 g

Sugar:0.8 g

Cholesterol:51.1 mg

Sodium:651.5 mg

Calcium:59.8 mg

Energy:1938 kcal

Proteins:94 g

Fats:132.5 g

Carbohydrate:110 g

Fibers:22 g

Sugar:7.3 g

Cholesterol:475.6 mg

Sodium:6066.4 mg

Calcium:556.6 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1000

g

chicken

50

g

madras curry

50

g

pakistani curry

500

ml

light chicken stock

3

cloves

100

g

onion

150

g

carrot

100

g

white mushrooms

100

g

celeriac

2

leeks

400

g

ratte potatoes

1/2

bunch chopped italian parsley

1/2

bunch chervil

1/2

bunch curly parsley

300

g

creamery butter

100

ml

light cream

salt and freshly ground pepper

45

handful of coarse salt

METHOD

Preparation

  1. Singe, clean and truss the chicken.
  2. Wash and peel the vegetables (carrots, leeks, potato, celeriac, mushrooms and onions).
  3. Heat the stock. Bring to a boil with the coarse salt, Pakistani curry, cloves and bouquet garni. Season with pepper.
  4. Poach the chicken for 15 minutes, then add all the vegetables, which will be served as an accompaniment, and cook 15-20 minutes longer, depending on the heat of the broth.
  5. Prepare the curry butter by combining the 300 g of creamery butter with the Madras curry. Correct the seasoning with salt and pepper.

Preparation

  1. Once the chicken and vegetables are cooked, add the chervil and parsley and let infuse for 5 minutes.
  2. Drain and arrange the vegetables on a platter. Add the chicken, quartered or left whole, depending on how much room you have at the table.
  3. For the sauce, measure out 300 ml (1 1/4 cups) of the broth, add 100 ml (6 tbsp.) cream and whisk in the curry butter off the heat. Correct the seasoning.
  4. Garnish with the chopped Italian parsley and serve.

WINE SUGGESTIONS

Sangiovese

Chardonnay

Pinot Grigio



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