Find recipes from the World's Cookbook - Wocobook
print favorite

Mustard pearl chicken

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Mustard pearl chicken

0.5dlMinced chives
0.5Chopped shallots
1Egg yolk
1tbspAcacia honey
1kgGuinea fowl
100gMixed nuts URf.eks. Brazil nuts, cashews, hazelnuts, almonds or the like
100gFeta cheese
100gCleaned the silver ask
2dlCranberry juice
2.5dlPerlehøne Fund
3dlPerlehøne Fund (chicken stock can be used)
50gOrange cranberry
80gDates u/stone
80gMaize grits (must be grits)

Instructions for Mustard pearl chicken

To prepare the Mustard pearl chicken recipe, please follow these instructions:

The pearls are rinsed and dried, the breasts are cut and free from skin, the thighs are cut and bony.

The breasts are paned in eggs and chopped nuts to the side. The toes are easily knocked. Feta cheese is crumbled and stirred with egg yolk, chopped chives and finely chopped mustard onion. Place the thighs on a piece of greased baking paper and then place the cheese filling and tightly roll in the baking paper to a solid sausage and close it. Put in frying pan with bottom bottom and put in the oven at 200 C * for approx. 45 min.

Cranberries and mustots are sautéed and boiled with cranberry juice for a 1/3 portion added to the fund and boiled down, cooked with acacia honey and salt and pepper. Whip with cold butter just before serving

Dip chopped roughly and sautéed in a well-baked pot in a little oil fund poured and boiled, corn grit added and baked well. The polenta is taken from the heat and stirred with the butter filled into the mold and baked in oven for approx. 12 min at 200 C *

Sugar and water boil to thick syrup and cranberry added draws an hour and servers cold

The breasts rose golden on the forehead and the thigh rolled brightly on the skin side served with the silver bed being sautéed in butter and seasoned with salt and pepper, baked polenta, cranberry sauce whipped with butter and trimmed with caramelized cranberries.