Poached pearl breast with estragon sauce and stuffed thighs

Ingredients for Poached pearl breast with estragon sauce and stuffed thighs

Instructions for Poached pearl breast with estragon sauce and stuffed thighs

To prepare the Poached pearl breast with estragon sauce and stuffed thighs recipe, please follow these instructions:

Thighs cut by the pearl. Back and wings cut off (to be used for cloud).

Make a soup of porridge, laurel leaves, thyme and parsley. Tie the vegetables together with cotton straps.

In a pot, the back and wings are browned. Add water and soup and stew from estragon and parsley. Boil for 1 hour and sift.

The thighs are boned and filled with toasted chicken liver and finely chopped mustard. Then season them with salt and pepper and lace together. The thighs are browned on a pan and cooked in the oven until they are crispy, approx. 15 - 20 min. At 180 °

The perlehone breast is boiled in water with salt and then poached / steamed in the pearl shark for approx. 15 - 20 min. By low heat. The pearl breast is taken out of the pot and the cloud is boiled to 1 dl. Then add 1 bdt picked estragon. Season with salt.

Rinse and dry the spinach and chop the onions along in fine pieces. Sprinkle spinach, onions and pickled peas in a large bowl. Cut mint leaves in fine strips. Gently chop the yoghurt and taste with cane sugar, lemon juice, salt and pepper and turn the yoghurt together with the vegetables in the bowl and serve immediately.

On hot plates, a piece of pearly breast and a slice of the fried thigh are arranged. Upstairs, the estragon sauce is poured and the spicy summer vegetables are served.

tips:
When preparing whole poultry, it often happens that the breast becomes dry and boring before the thighs are finished. It is therefore a good idea to prepare your thighs and breast separately. For this dish you can easily use chicken instead of pearl chicken.