Black olives-stuffed chicken supreme and Porcini mushrooms cake
INGREDIENTS (4 servings)
4 Chicken Supreme with the bone
50 gr Black Olives
1 med. Onion, diced
2 Garlic cloves
2 Tomatoes
2 Tbsp extra-virgin olive oil
Fresh Thyme
Salt, Pepper.
4 Eggs
200 gr Sandwich Bread
200 gr Heavy Cream
2 med. Shallots, diced
200 gr Wild Mushrooms (girolles)
2 Tbsp extra-virgin olive oil
DIRECTIONS
- Preheat the oven to 360°F (180°C).
- Chop the olives. Open each chicken supreme and stuff it with the olives. Fix it with a wood stick.
- In a Staub cast iron « cocotte », sauté the chicken on the stove with the olive oil, the onion, the thyme and the garlic cloves (not crushed) and the tomatoes cutted in two. When you obtain a nice brown color, put the cocotte in the oven and finish the cooking for 20 minutes at 360°F (180°C)
- Wash the wild mushrooms under the water (never leave the mushrooms in water) to remove the earth and herbs. Drain it. In a pan, sauté the mushrooms with the olive oil, and the shallots.
- Remove the rind of the bread, and cut it in cubes.
- Separate the egg whites to the yolks. Reserve the whites.
- In a bowl, whisk the cream with the egg yolks, until it’s combined. Add the bread and mix. At the end, add the
- Process the egg whites until you get the consistence of a meringue.
- Butter a cake mould (you can also use a silicone one, and you don’t need to add any fat), and fill it at 3/4 with the mushrooms mixture. Bake it in a bain-marie for 35mn at 400°F (200°C).
- On a plate, serve one supreme per person with a half of tomatoe, and 1 or 2 slices of mushroom cake. Decorate with a branch of thyme and rocket salad aside for the color.
Food and Wine Pairing Tip :
We suggest the fine white Sancerre « Domaine du Carrou, La Jouline » 2008.
