Goosnargh Chicken With Girolles, Leeks And Pommes Purée Recipe
Recipe By Great British Chefs
Cooking chicken sous vide provides wonderfully succulent and tender meat, and this recipe from steve groves pairs the breast and stuffed, boned leg with some fantastic accompaniments. Classic pommes pure, baby leeks and an intense, creamy girolle mushroom sauce what's not to love?
4.8
22 Rating -
Rate
Non Vegdiet
3hr 20minstotal
3hr 20m.total
plan
Bookmark
ingredients serves
serves4
Add to Shopping ListIngredients for Goosnargh Chicken With Girolles, Leeks And Pommes Purée Recipe
- 1 Free range chicken
- 500 milliliter Water
- 50 gram Salt
- 25 gram Sugar
- 2 sprig Fresh thyme
- 10 Black peppercorns
- 20 gram Dried Mushrooms
- 20 gram Dried tarragon
- As required Butter
- 1 Chicken Breast
- 1 Egg white
- 80 gram Single cream
- 100 gram Double cream
- 2 teaspoon Chervil
- 100 gram Small girolles
- 1/2 Small Shallot
- 50 gram Unsalted butter
- 50 gram White chicken stock
- 1000 gram Desiree potatoes
- 200 gram Double cream
- 250 gram Unsalted butter
- 30 gram Chardonnay vinegar
- 250 gram Chestnut mushrooms
- 15 gram Dried Mushrooms
- 1 Small Shallot
- 25 gram Unsalted butter
- 1 sprig Fresh thyme
- 1 Garlic Clove
- 500 milliliter Double cream
- 60 gram Creme fraiche
- 30 milliliter Vin jaune
- 16 Baby leeks
- 200 milliliter White chicken stock
- 50 gram Unsalted butter
- As required Chive flowers
- 500 milliliter Water
- 50 gram Salt
- 25 gram Sugar
- 2 sprig Fresh thyme
- 10 Black peppercorns
- 1 Chicken Breast
- 1 Egg white
- 80 gram Single cream
- 100 gram Double cream
- 2 teaspoon Chervil
- 1 Free range chicken
- 100 gram Small girolles
- 1/2 Small Shallot
- 50 gram Unsalted butter
- 50 gram White chicken stock
- 20 gram Dried Mushrooms
- 20 gram Dried tarragon
- 25 gram Unsalted butter
- 1 Small Shallot
- 250 gram Chestnut mushrooms
- 15 gram Dried Mushrooms
- 1 sprig Fresh thyme
- 1 Garlic Clove
- 500 milliliter Double cream
- 60 gram Creme fraiche
- 200 gram Double cream
- 250 gram Unsalted butter
- 50 gram Unsalted butter
- 16 Baby leeks
- 200 milliliter White chicken stock
- 30 milliliter Vin jaune
Nutrition
value
value
747
calories per serving
25 g Fat43 g Protein84 g Carbs30 g FiberOther
Current Totals
- Fat25g
- Protein43g
- Carbs84g
- Fiber30g
MacroNutrients
- Carbs84g
- Protein43g
- Fiber30g
Fats
- Fat25g
Vitamins & Minerals
- Calcium453mg
- Iron12mg
- Vitamin A141mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B314mg
- Vitamin B62mg
- Vitamin B9157mcg
- Vitamin B12< 1mcg
- Vitamin C101mg
- Vitamin E2mg
- Copper2mcg
- Magnesium301mg
- Manganese4mg
- Phosphorus659mg
- Selenium58mcg
- Zinc6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Great British Chefs