| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Ideal, Home, Cooks |
1 |
servings |
INGREDIENTS
| 2 |
|
Chicken breasts |
| 2 |
tb |
Chervil |
| 2 |
tb |
Flat parsley |
| 2 |
tb |
Chives |
| 2 |
tb |
Tarragon |
| 2 |
tb |
Celery leaves |
| 150 |
g |
Carrots |
| 100 |
g |
Turnips |
| 150 |
g |
Small leeks |
| 2 |
|
Stalks celery |
| 8 |
|
Pearl onions |
| 2 |
|
Shallots |
| 2 |
|
Cloves garlic |
| 1 |
|
Bouquet garni |
|
|
Salt and pepper |
| 1 |
|
Clove |
INSTRUCTIONS
Vegetable stock: Cut the vegetables into large match sticks. In a
saucepan, place the shallots, pearl onions, garlic, bouquet garni and
seasoning and cover with water. Bring to the boil and cook for 10-12
minutes. Add the other vegetables and gently cook for 2-3 minutes.
Chicken breasts: Slice the chicken breasts in half horizontally
without cutting through. Season the interior with salt and pepper and
fill with the mixed herbs, saving 2 tablespoons for the end. Wrap in
cling film and tie both ends with string. Place the chicken breasts
in the vegetable stock and poach for 12-15 minutes. Remove from the
stock along with the vegetables. Cook the cooking liquid until
reduced by half. Mix in the remaining herbs.
Presentation: place the vegetables in the bottom of a soup plate. Cut
the chicken in half and arrange on top of the vegetables. Pour the
cooking liquid on top. Decorate with whole leaves of herbs.
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