Organic chicken cep mushrooms and foie gras galantine salad

60 min
Type of dish: Birds, Salads
Temperature: Cold
Allergens
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Elaboration

For the chicken galantines:

  • Prepare a dark poultry stock. Bone the chicken completely and divide it into 4 (2 breasts and 2 thighs).
  • Flatten the meat, season it and add some filling.
  • The filling: a piece of foie gras and a stick of boiled carrot or other vegetables. Wrap the stuffed chicken several times with film, forming a tight cylinder.
  • Gently boil for 25 minutes.

For the garnishing:

  • Fillet the mushrooms and confit them.
  • Prepare the bouquetiere of fresh vegetables.

For the sauces:

SET UP

  • Cut the chicken, each cylinder into about 12 slices. Per serving: 8 slices, 4 breast and 4 thighs interspersed.
  • Place the garnish next to the chicken, the bouquetiere of vegetables and the filleted mushrooms.
  • Add the emulsified Sauce to the mushrooms, the bordeleise sauce to the chicken and the bouquetiere with the vinaigrette.
  • Decorate with chives.
Nutritional information (1 portion)
Fiber 2.98 g
Saturates 15.07 g
Monounsaturated fatty acids 35.89 g
Polyunsaturated fatty acids 7.44 g
Cholesterol 246.01 mg
Calcium 81.08 mg
Iron 4.95 mg
Zinc 2.39 mg
Vitamin A 2538.81 ug
Vitamin C 21.14 g
Folic acid 82.14 ug
Salt (Sodium) 739.41 mg
Sugars 3.83 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.