Chicken Breasts ‘Club des Cent’

Name: Chicken Breasts ‘Club des Cent’ (Chaud et froid de poularde de Bresse ‘Club des Cent’)
Yield: For four people
Cuisine: French
Ingredients: 2 free-range chickens, weighing about 2 kg (4½ lb) each; 4 carrots; 4 shallots; 2 cloves of garlic; 4 onions; 1 leek; 2 sticks of celery; 1 clove; a sprig of thyme; 1 bay leaf; 1 chicken stock cube (optional); a pinch of curry powder; 100 ml (4 fl. oz) dry white wine; 250 ml (8 fl. oz) double cream or crème fraîche; 250 ml (8 fl. oz) double cream or crème fraîche; a generous dash of port; ½ teaspoon Dijon mustard; 2 tomatoes, skinned, deseeded and diced; 100 g (3½ oz) fresh green peas, shelled before weighing; 100 g (3½ oz) small broad beans, podded before weighing; 100 g (3½ oz) small silver onions, peeled; 20 g (¾ oz) truffle and its juice; salt, freshly ground pepper; salt, freshly ground pepper

Chaud et froid de poularde de Bresse ‘Club des Cent’

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

2 free-range chickens, weighing about 2 kg (4½ lb) each

Europe
France
Starter
Gluten-free
Summer

Method

Cooking the chicken breasts

Remove the legs from the chickens and set them aside to use on another occasion (in a fricassee, for example, or for roasting).

Put all the ingredients for the chicken stock into a large pan, add enough water to cover the two chicken carcasses when they go in later, bring it to the boil and simmer for half an hour.