Recipes

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    9. BRAISED CHICKEN WITH POULTRY LIVER MOUSSE WITH COGNAC

    a4 35 Minutes a5 04 Persons
    a2 INGREDIENTS
    • 500gr chicken legs, chopped into medium size pieces
    • pepper, salt, sugar
    • 200gr tomatoes sauces
    • 3 shallots, pared
    • 100gr carrot, vertically cut into 1 inch-pieces
    • 100gr potatoes, cut cut into 1 inch-pieces
    • 100gr mushroom, sliced
    • 300ml chicken stock
    • 20gr coriander
    • 1-3 lime leaves
    • 1 chilli
    • 10g Pate Royal poultry liver mousse with Pork
    a2 METHOD
    1. Seasoning the chicken with salt, pepper and sugar, let sit in the cool place for 10 minutes then stir-fry it on medium heat, then remove from the stove.
    2. Put the non-stick pan on high heat and add a dash of olive oil, add potatoes, mushroom and carrot to side-sear, remove from the heat at let sit aside.
    3. Sear the shallot with a dash of oil in a pot, then pour in tomatoes sauces with Pate Royal, whisk the pate to well-blended into the sauces, keep the pot in medium heat.
    4. Add chicken, veggie mixture and chicken stock into the pot, braise for 30 minutes to soften the chicken.
    5. Serve hot in bolw or dish with cooked rice or bread, garnish with coriander.

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