115 Chicken Drumsticks steamed with Marjoram

Name: Chicken Drumsticks steamed with Marjoram (Gigot de poulette cuit à la vapeur de marjolaine)
Yield: For four people
Cuisine: French
Ingredients: 80 g (3 oz) carrots; 20 g (¾ oz) celeriac; 2 teaspoons fromage blanc; 2 teaspoons crème fraîche (optional); 15 cl (¼ pint) cooking liquid from the chicken drumsticks; 1 teaspoon watercress purée; 40 g (1½ oz) mushroom purée; 15 cl (¼ pint) cooking liquid from the chicken drumsticks; 12 pickling onions; 30 g (1 oz) dried morels or Chinese mushrooms; 30 g (1 oz) dried morels or Chinese mushrooms; 80 g (3 oz) asparagus; 60 g (2 oz) French beans; 45 g (1¾ oz) onions, chopped; 40 g (1½ oz) uncooked chicken breast; 220 g (8 oz) uncooked sweetbreads, trimmed; 75 cl (1¼ pint) chicken stock or stock made with stock cubes; 3 branches fresh marjoram; 4 drumsticks from young roasting chickens; 4 drumsticks from young roasting chickens; 1 heaped teaspoon salt, a pinch of pepper; 1 heaped teaspoon salt, a pinch of pepper; 2 tablespoons olive oil; 2 tablespoons port; 5 tablespoons chicken stock; 50 g (2 oz) dried morels or Chinese mushrooms; 50 g (2 oz) dried morels or Chinese mushrooms; 30 g (1 oz) halved button mushrooms

Gigot de poulette cuit à la vapeur de marjolaine

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

4 drumsticks from young roasting chickens
3 branches fresh marjoram
75

Europe
France
Main course
Lunch
Mediterranean
Gluten-free

Method

Preparing the forcemeat

Farce

Wash the dried morels several times in clean, cold water and put them to soak in warm water.
Heat the olive oil in a saucepan. Add the onions, button mushrooms and morels.
Sweat the vegetables gently for one minute then add the trimmed sweetbreads and uncooked c