Recipes

Stuffed Free Range Chicken (4 people)

• 2 Free Range Chicken
• 1 Garlic Clove
• 500g Carrots
• 100g wild mushrooms
• 1g parsley.
• 2 eggs
• 5cl cream
• 5cl white whine
• 2cl Brandy
• 5cl Olive Oil
• 5g Butter
• Salt and grained white pepper

1. Take out the chicken’s breast and thighs  seasoning them with salt and pepper;
2. Cut the mushrooms and carrots(in cubes) and sauté them in butter and garlic;
3. Let it simmer over low heat;
4. In a bowl,  mix the minced meat, sauté mushrooms and carrots, parsley, white wine, brandy, cream and eggs;
5. Blend it well and check the taste;
6. Fill the Chicken breast with the mixture;
7. Sauté the Chicken until browned and bake it in the oven at 100°C;
8. Garnishing tip: Mashed carrot or celery purée with dates;