After Christmas, here's Eve last meal of the year shows its face with always the eternal question of "what are we going to eat this year?"
I offer a truly delicious festive dish.
I actually taken as a base recipe of a chicken pie with mushrooms and Macvin . I changed the Macvin yellow wine (yes madam knows chocolate change the wine into wine ...) and I opted for morel mushrooms instead of Paris, festive meal oblige!
I offer a truly delicious festive dish.
I actually taken as a base recipe of a chicken pie with mushrooms and Macvin . I changed the Macvin yellow wine (yes madam knows chocolate change the wine into wine ...) and I opted for morel mushrooms instead of Paris, festive meal oblige!
for a nice pie can enjoy 8 people:
750 g raw chicken fillet
1 tablespoon mustard
50 g of bread crumbs
2 puff pastry rolls (or 500 g)
200 g grated County
35 cl of wine from the Jura ( coasts of white Jura)
30 to 40 cl of yellow wine
60 g dried morels
2 eggs (not too big)
3 carrots (150 g)
1 onion
3 cloves garlic
1 small bunch parsley
20 cl cream
50 cl vegetable broth
1 teaspoon cornflour (optional)
salt and pepper
750 g raw chicken fillet
1 tablespoon mustard
50 g of bread crumbs
2 puff pastry rolls (or 500 g)
200 g grated County
35 cl of wine from the Jura ( coasts of white Jura)
30 to 40 cl of yellow wine
60 g dried morels
2 eggs (not too big)
3 carrots (150 g)
1 onion
3 cloves garlic
1 small bunch parsley
20 cl cream
50 cl vegetable broth
1 teaspoon cornflour (optional)
salt and pepper
1 egg yolk for decoration
The day rehydrate morels in water.
The same day, spend the mushrooms in a colander, rinse and discard the liquid. Cut the mushrooms in half and remove the sand and pebbles. Put them in a saucepan with milk and boil the mixture for 2-3 minutes, watching carefully so that it does not overflow.
In a saucepan, pour the vegetable stock, 25 cl white wine from the Jura and wine 5 cl yellow.
Peel the carrots and detail the three sticks. Mince the onion. Fry in a pan with a little butter or oil carrots and onion. Then put them in the broth. Add the crushed garlic and chopped parsley.
Boil the liquid and when it is hot, put the chicken breasts in broth. Cook over low heat for 15 minutes (the nets should be immersed in the liquid, if necessary add a little broth to bring the liquid up.
Drain the mushrooms (keep the milk in which they cooked)
In a large bowl, to 150 grams of mushrooms that we will have chopped with a knife. Add grated County. Add mustard. Soak the bread in milk flavored with morels and crumble into the bowl.
Remove the chicken fillets and chop too roughly with a knife (itemize into very small dice) Mix together.
Pour broth into a Chinese over a small bowl. Put the liquid in the pan with a third carrots. Collect the remaining carrots, pieces onion and parsley and chop with a knife. put them in the bowl with the chicken. finally add the two eggs and moisten with 10 cl of white wine and 15 cl of yellow wine. mix well. Add salt and pepper.
The same day, spend the mushrooms in a colander, rinse and discard the liquid. Cut the mushrooms in half and remove the sand and pebbles. Put them in a saucepan with milk and boil the mixture for 2-3 minutes, watching carefully so that it does not overflow.
In a saucepan, pour the vegetable stock, 25 cl white wine from the Jura and wine 5 cl yellow.
Peel the carrots and detail the three sticks. Mince the onion. Fry in a pan with a little butter or oil carrots and onion. Then put them in the broth. Add the crushed garlic and chopped parsley.
Boil the liquid and when it is hot, put the chicken breasts in broth. Cook over low heat for 15 minutes (the nets should be immersed in the liquid, if necessary add a little broth to bring the liquid up.
Drain the mushrooms (keep the milk in which they cooked)
In a large bowl, to 150 grams of mushrooms that we will have chopped with a knife. Add grated County. Add mustard. Soak the bread in milk flavored with morels and crumble into the bowl.
Remove the chicken fillets and chop too roughly with a knife (itemize into very small dice) Mix together.
Pour broth into a Chinese over a small bowl. Put the liquid in the pan with a third carrots. Collect the remaining carrots, pieces onion and parsley and chop with a knife. put them in the bowl with the chicken. finally add the two eggs and moisten with 10 cl of white wine and 15 cl of yellow wine. mix well. Add salt and pepper.
Spread the pastry. Remove 1 cm all round the dough (we will have a smaller circle of dough than the other) Spoon stuffing this Round dough by putting a good thickness and leaving 1 cm free solder for later the two circles of dough. Flatten a little stuffing on entire surface to have a nice shape.
Take the second puff pastry and split into a small cross the middle (it used to be a small fireplace to allow steam to escape.
Gently lay the second dough over the filling and seal the edges. then I cut all around with a wheel for a nice finish.
with the dough scraps, make a decoration to put on the pie (small strips of dough, small pink paste or various drawings) Train a small roll with a piece of aluminum foil to form the "chimney" and place it in the hole made previously in the dough.
Glaze the pie with egg yolk.
bake in a hot oven (200 °) and cook for 45 minutes to one hour (if necessary cover the pie with parchment paper so that it does not take too much color)
Take the second puff pastry and split into a small cross the middle (it used to be a small fireplace to allow steam to escape.
Gently lay the second dough over the filling and seal the edges. then I cut all around with a wheel for a nice finish.
with the dough scraps, make a decoration to put on the pie (small strips of dough, small pink paste or various drawings) Train a small roll with a piece of aluminum foil to form the "chimney" and place it in the hole made previously in the dough.
Glaze the pie with egg yolk.
bake in a hot oven (200 °) and cook for 45 minutes to one hour (if necessary cover the pie with parchment paper so that it does not take too much color)
Prepare the sauce :
While the cooked pie, let reduce the broth in which we will have left the carrots and added the remaining morels and 10 to 20 cl of yellow wine. When the broth has reduced (it must remain third) add 20 cl cream. Simmer on low heat to thicken. if the sauce is too thin, add a little cornstarch (a little less than one level teaspoon), mix well and cook for a few minutes.
Serve the pie with some sauce ....
While the cooked pie, let reduce the broth in which we will have left the carrots and added the remaining morels and 10 to 20 cl of yellow wine. When the broth has reduced (it must remain third) add 20 cl cream. Simmer on low heat to thicken. if the sauce is too thin, add a little cornstarch (a little less than one level teaspoon), mix well and cook for a few minutes.
Serve the pie with some sauce ....
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