Recipe: Farm-raised Chicken Quercynoise Style

1 Cut your chicken breasts open like a book until about 4/5 of the way through, season with salt and pepper, and set aside in the cold.

2 Clean your porcini mushrooms, remove the stems and cut them into small mirepoix (small cubes).

3 Then sauté them in a pan with a little goose fat, season with salt and pepper, add your minced shallot, then set aside at room temperature.

4 Slice your porcini caps into thick slices about 1 cm, sauté them, season with salt and pepper, drain well, then set aside.

5 In a bowl, pour the liquid cream, then the starch, stir, then add the egg yolks and stir.

6 In a small saucepan, place your porcini stems, when they are hot, add the cream, egg yolk and starch mixture over low heat, stirring with a wooden spoon until well bound, then transfer to a plate and chill.

7 When everything is well chilled, remove your porcini filling and place it inside each chicken breast, wrap each one in plastic wrap. Steam them in a couscous maker or steamer for 15 minutes.

8 Meanwhile, peel your salsify and place them in cold lemon water as you go (to keep them white).

9 Bring water to a boil with a tablespoon of milk and salt. Cut your salsify into sections of 5 to 6 cm and plunge them into the boiling cooking water, then reduce to low heat for about 10 minutes. Test them from time to time with the tip of a knife, then drain and sauté them in a pan with fat until they have a nice golden color. Heat your porcini coulis and keep your porcini caps warm.

10 Presentation: remove the plastic wrap and slice your chicken breast on the bias into 3 pieces, place in the center of the plate. Add a thin veil of porcini cream and arrange the sliced porcini caps on top with care. On each side of the chicken, make small bundles with the salsify, then add a drizzle of coulis around. Keep this recipe well, as you can easily remake it with guinea fowl fillets, pheasant, quail, or thinly sliced veal escalopes.