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

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

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 fromage blanc and beat togethe