04 décembre 2009
Plat de fêtes : Le foie gras et les cèpes s'acoquinent avec le Poulet ! Foie gras and Porcini make friends with chicken !
Blancs de Poulets farcis au Foie Gras et aux CèpesFoie gras and Porcini Stuffed Chicken Breasts This recipe is a classier (and more expensive) version of one of my big classics. Or how to impress your guests without sweating in the kitchen. It is all in the way of incising the chicken breasts in order to create a large "pocket" for the stuffing and most importantly, in the way of "mummifying" them with puff pastry strips. After baking, the result is really gorgeous, so do not hesitate to show your... [Lire la suite]