Chicken with Creamy Mushroom Sauce and Leek Oil

Name: Chicken with Creamy Mushroom Sauce and Leek Oil
Yield: 10
Ingredients: 3000.0g Chicken; 30.0g Knorr Demi Glace Brown Sauce Mix 1kg; 300.0g Water; 30.0g Corn Oil; 80.0g Shallots, chopped; 30.0g Garlic, chopped; 250.0g Button Mushrooms, diced; 150.0g Shitake Mushrooms, diced; 100.0g White Wine; 200.0g Demi-Glace Sauce; 200.0g Cream Fraiche; 6.0g Salt; 2.0g Pepper; 10.0g Tarragon, chopped; 300.0g Corn Oil; 300.0g Leeks (green parts); 200.0g Baby Fennel, washed, cut in half and blanched; 150.0g Shallots, halved; 60.0g Baby Leeks, blanched; 30.0g Butter; 150.0g Water; 5.0g Knorr Concentrated Chicken Stock 1kg

Chicken with Creamy Mushroom Sauce and Leek Oil – - Recipe

Baking is a healthy option to cooking this popular lean protein. Complemented with fragrant mushroom sauce and leek oil, this version is best served up hot and juicy from the oven.

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Chicken

Chicken 3000.0 g

Demi-Glace Sauce

Knorr Demi Glace Brown Sauce Mix 1kg 30.0 g
Knorr Demi Glace Brown Sauce Mix 1kg
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Lim Siang Huat

Teo Soon Seng

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Water 300.0 g

Sauce

Corn Oil 30.0 g
Shallots, chopped 80.0 g
Garlic, chopped 30.0 g
Button Mushrooms, diced 250.0 g
Shitake Mushrooms, diced 150.0 g
White Wine 100.0 g
Demi-Glace Sauce 200.0 g
Cream Fraiche 200.0 g
Salt 6.0 g
Pepper 2.0 g
Tarragon, chopped 10.0 g

Leek Oil

Corn Oil 300.0 g
Leeks (green parts) 300.0 g

Vegetables

Baby Fennel, washed, cut in half and blanched 200.0 g
Shallots, halved 150.0 g
Baby Leeks, blanched 60.0 g
Butter 30.0 g
Water 150.0 g
Knorr Concentrated Chicken Stock 1kg 5.0 g

Western

Chicken/Duck

Main course

Baking is a healthy option to cooking this popular lean protein. Complemented with fragrant mushroom sauce and leek oil, this version is best served up hot and juicy from the oven.

...

Preparation

Chicken
- De-bone the chicken and sear it till golden brown.
- Bake the chicken at 120 degree Celsius.
- 8 mins for chicken breast and 15mins for chicken leg.
Demi-Glace Sauce
- In a pot, mix all the ingredients well and bring to boil.
Sauce
- Heat up pan, caramelize shallots and garlic.
- Add in mushrooms and saute till brown.
- Deglaze with white wine and reduce till ½.
- Add in Demi-Glace sauce and crème fraiche.
- Bring to boil and add in seasoning.
- Fold in chopped tarragon and set aside.
Leek Oil
- Heat the oil until 60 degrees Celsius.
- Clean and cut the green of the young leek.
- Blend together and stain through a fine sieve.
- Season and cool down.
Vegetables
- In a pot, bring water, butter and stock to boil.
- Braised fennel and leek in butter stock mixture.
- Half the red shallots and roast them with olive oil in a shallow pan.
Before Serving
- Plate the chicken.
- Place the prepared vegetables around the chicken.
- Pour the sauce with the mushroom and tarragon over the chicken.
- Ready to serve.

Western

Chicken/Duck

Main course

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Chicken with Creamy Mushroom Sauce and Leek Oil

Ingredients