CookEat Recipe
Sautéed Chicken Mrs Doubleday
Young chicken pieces in a shallot, milk, cream and sherry sauce with sliced mushrooms and truffle, served with six freshly prepared rice timbales.
Method
Steps
Step 1
Time the linked rice preparation so six freshly unmoulded rice timbales are hot and ready when the chicken is finished. Use two dressed young chickens weighing one and a quarter pounds each before jointing. Cut each chicken into six even pieces. Keep the raw chicken cold and separate from ready-to-eat foods; do not rinse it.
Step 2
Heat one and a half tablespoons of melted butter in a wide frying pan. Add the twelve chicken pieces and season with one teaspoon of salt, two saltspoons of cayenne pepper and one saltspoon of grated nutmeg. Fry for about five minutes on each side, until nicely golden.
Step 3
Add eight finely chopped shallots and mix well, then stir in one tablespoon of flour. Add one and a half gills of cold pasteurized milk, half a gill of sherry and one gill of pasteurized cream, mixing well with a wooden spoon.
Step 4
Cover the pan and cook at a brisk simmer for about fifteen minutes. Continue directly from browning to this cooking stage.
Step 5
Add twelve slices of drained canned mushrooms and twelve very thin slices of commercially preserved whole black truffle. Mix gently and cook for about five minutes more.
Step 6
Check the thickest meat of each chicken piece with a fine-tip food thermometer, avoiding the bone. Continue cooking as needed until every piece reaches 74°C.
Step 7
Arrange all the chicken and sauce on a warm serving dish, with the six hot rice timbales around it, and serve immediately.
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