Cut the chicken into pieces. Brown them in a saucepan, add salt and pepper.

Take the pieces of chicken out of the saucepan and get rid of the excess fat. Brown the shallot with the apple cut into pieces, put the pieces of chicken back in the saucepan and moisten with the sweet white wine. Cook it for 1h15 at a low heat until it is fully cooked.



 

Put the camembert and cream in a food processor.

Take the pieces of chicken out of the saucepan. Fully reduce the white wine, add the camembert/cream mixture, gently warm-up again and add the chicken.

To make it tastier, it is possible to add a few morels cut in pieces to the camembert.

 

 

 

 

 

Ingredients

  • One chicken, 1kg8 (Mesnil Farm)
  • 1 apple
  • 1 shallot
  • 1,5cl of fresh cream
  • 35cl of sweet white wine
  • 1 camembert
  • Salt and pepper
  • (20g morels)

 

 

 

 

 

 

 

 

 

Guinea-fowl with cabbage and diced bacon | Chicken with camembert | Chicken with figs and Muscat | Boiling fowl with cream | Capon with champagne | Guinea-fowl capon with foie gras cream | Turkey stuffed with black and white puddings
Christine et Francis Poussier - SARL Ferme du Mesnil - 14330 LE MOLAY LITTRY - tél (+33)2 31 51 09 90
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