Aumonieres de volaille, Moulin de Mougins

Name: Aumonieres de volaille, Moulin de Mougins (Beggars’ purses of stuffed chicken)
Cuisine: French
Ingredients: 200 ml/7 fl oz double cream 2 egg whites; salt and black pepper; salt and black pepper; ½ recipe chicken stock; 150 ml/¼ pint red wine; 6 tablespoons chopped shallots; 1 pinch rubbed thyme; 1 bay leaf; 1 chicken carcass, coarsely chopped; 1 tablespoon olive oil; 1 tablespoon butter; 1 clove garlic, chopped; 100 g/4 oz raw chicken breast (or trimmings from raw chicken breasts); 100 g/4 oz raw chicken breast (or trimmings from raw chicken breasts); 100 g/4 oz raw chicken breast (or trimmings from raw chicken breasts); 200 ml/7 fl oz double cream 2 egg whites; 25 g/1 oz finely chopped black truffle (or substitute dried black mushrooms, soaked in a little port until soft, squeezed dry and finely chopped); 1 chicken stock cube; 6 tablespoons port; 25 g/1 oz finely chopped black truffle (or substitute dried black mushrooms, soaked in a little port until soft, squeezed dry and finely chopped); 2–4 tablespoons butter; 4 chicken breasts

Beggars’ purses of stuffed chicken

Preparation info

Serves
4

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

4 chicken breasts

Europe
France
Provence
Pie
Gluten-free

Method

To Make the Chicken Stock

Sauté the chopped chicken carcass and trimmings in olive oil and butter until well browned. Add the chopped shallots and garlic to the pan with the thyme and bay leaf and sauté until the vegetables are transparent. Add the chicken stock cube and 1.7 li