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74 Parslied Chicken with Sherry Vinegar Sauce

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Preparation info
  • For

    four

    people
    • Difficulty

      Medium

Appears in

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

  1. 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.
  2. Put the butter mixture (1) into a large bowl. Mix in the finely-chopped herbs, shallot, mushrooms, bacon and fromage blanc and beat togethe

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