74 Parslied Chicken with Sherry Vinegar Sauce

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

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
Mediterranean
Gluten-free

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