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

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

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