LIMOUSINE HEN
Among the dishes that simmer, which blaublautent, which truchinate, here is a very simple one for everyday cooking as well as for holidays! Leftover chicken cooked in broth, a few mushrooms, a few chestnuts, a little green plus a few tips to make this leftover dish a soft, fragrant and delicious recipe to serve as a main course or to garnish pancakes, bites, timpani .
The little trick is to mix the lemon juice with the spices before use, so the acidity of the juice will “bite” the spices – in a way cook them – so they will pleasantly share their scent with the rest of the recipe.
* The mushrooms I have chosen are mutton’s trotters but all mushrooms are suitable as long as they are raw.
Per person :
1louche (or 1 little +) cooked goosebumps
10 blanched chestnuts
1 ladle of raw mushrooms *, cleaned and cut into small pieces
½ small chard leaf, rib and greens separated
1 tbsp of lemon juice
1 lemon slice
Salt and pepper
1 to 3 fingers of gingerbread spice blend
1 tablespoon of fresh cream
Add the spices to the lemon juice, mix and set aside. Finely and separately chop the green and the rib of the chard. Reserve the green and place the pieces of rib in a small casserole dish. Add the chestnuts, mushrooms, salt and pepper, add water up to + 1 height of water. Uncovered, bring to a boil then lower the heat and cook until the chestnuts break. Then add the goosebumps to mix and cook gently uncovered for 10 min. Add the lemon juice / spices repair, add the chard green, mix and cook for 5 min. decorate with a lemon slice divided in 2 and serve. Nice cuisine to all, Régine