74 Parslied Chicken with Sherry Vinegar Sauce

Name: Parslied Chicken with Sherry Vinegar Sauce
Yield: For four people
Cuisine: French
Ingredients: 2 tablespoons shallot; 50 g (1¾ oz) button mushrooms; 1 teaspoon tarragon; salt and freshly-ground pepper; 1 chicken weighing 1 kg 400 g (3 lb 1½ oz), cleaned; 1 tablespoon chopped shallot; 2 tablespoons sherry vinegar; juice of 1 lemon; 1 tablespoon flat parsley, with stalks removed; 50 g (1¾ oz) streaky bacon; 50 g (1¾ oz) butter; 1 teaspoon chervil sprigs; ⅓ oz butter; 3 tablespoons stock made by diluting 1/10 chicken stock cube in 3 tablespoons water; 50 g (1¾ oz) fromage blanc (0% matière grasse or fat content cheese); 3 tablespoons flat parsley very finely chopped; 1 tablespoon chives; 1 tablespoon water; ¼ teaspoon pepper or 4 turns of the peppermill; 1½ teaspoons salt; 20 g (¾ oz) softened butter; 15 g (½ oz) tomato pulp diced; 2 tablespoons double cream

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Le poulet ‘truffé’ au persil et sa sauce au malvoisie ‘A layer of moist parsley purée placed under the skin’

Ingredients

Main ingredients

1 chicken weighing 1 kg 400 g (3 lb

Europe
France
Main course
Gluten-free
Mediterranean

Method

Preparing the stuffing

Blend together in the liquidiser the butter, tablespoon of parsley (which gives the stuffing its green colour), lemon juice, tablespoon of water, salt and pepper.
Put the butter mixture (1) into a large bowl. Mix in the finely-chopped herbs, shallot, mushrooms, bacon and froma