Fricassée of corn-fed chicken

Name: Fricassée of corn-fed chicken
Ingredients: 100 ml White wine; 1 garlic clove; 50 g Butter; 1 Pack of beech mushrooms; 200 ml Whipped cream; 50 g chopped tarragon; 150 ml Chicken stock; 1 Maize-fed chicken suprême; Pepper and salt; Pepper and salt; 20 g Chives; 250 g Pommetje potatoes; 10 ml Leek oil

Fricassée of corn-fed chicken with tarragon cream sauce, smashed potato, leek oil, chives, and beech mushrooms. Approximate cost per person: €3.95.We understand that the cost price determines the margin. That’s why our chefs are happy to work with you and together we assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on purchase costs. We inspire you with tasty, seasonal dishes, so you can keep optimal control over your purchases and maintain a healthy margin.

Ingredients

100mlWhite wine

1garlic clove

50gButter

1Pack of beech mushrooms

200mlWhipped cream

50gchopped tarragon

150mlChicken stock

1Maize-fed chicken suprême

Pepper and salt

20gChives

250gPommetje potatoes

10mlLeek oil

Preparation

Season the corn-fed chicken with pepper and salt.
Brown the chicken all over.
Remove the chicken from the pan and sauté the garlic and onion in the same fat.
Add the beech mushrooms and briefly fry together.
Deglaze with the white wine and reduce by half.
Add the stock, tarragon, and cream, return the chicken to the pan, and let it gently cook through.