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Free-range chicken suprême with asparagus

Gildehoen in a beautiful spring coat. Asparagus with a delicious sauce flavored with butter and tarragon complete this dish.

Ingredients

Gildehoen suprême
Asparagus
Butter
poultry jus
Tarragon

Preparation

Step 1

  1. Season the gildehoen with salt and pepper, sear on the skin side, and finish cooking in the oven.
  2. Deglaze the pan with the poultry jus and reduce slightly.
  3. Finish the sauce with a knob of butter and season with chopped tarragon.
  4. Peel the asparagus and place them in a vacuum bag, add a knob of butter and some salt. Cook for 35 minutes at 85°C.
  5. Place the asparagus on a plate, put the gildehoen on top, and finally spoon a little sauce over it.