Name: Parslied Chicken (Volaille ‘truffée’ au persil)
Yield: For four people
Cuisine: French
Ingredients: 1 unpeeled clove of garlic; 1 tablespoon chopped chives; 1 tablespoon chopped tarragon; salt, pepper; 18 cl (⅓ pint) concentrated chicken stock; 2 chopped shallots; 50 g (2 oz) button mushrooms, chopped; 1 tablespoon chopped parsley; 1 teaspoon arachide oil; 5 tablespoons chopped parsley; 1 chicken weighing 1 kg (2¼ lb); 1 tablespoon fromage blanc

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

1 chicken weighing 1 kg (2¼ lb)

Europe
France
Main course
Mediterranean
Gluten-free

Method

Preheat the oven to 240°C/475°F/Mark 9.
Put the ingredients for preparing the chicken into a bowl: parsley, chives, tarragon, mushrooms, fromage blanc, salt and pepper, and work them together with a fork until they form a smooth paste.
Lift t