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Chicken with Creamy Mushroom Sauce and Leek Oil
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.
Main course
Chicken
Ingredients
Chicken with Creamy Mushroom Sauce and Leek Oil
Calculate the cost of this dish here:
Number of servings
−
+
Price of the dish on the menu
Total cost of the ingredients
₱20.0
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Chicken
Whole Chicken
/pc
3.0 pc
0%
Sauce
Vegetable Oil
/g
30.0 g
0%
Shallots, finely chopped
/g
80.0 g
0%
Garlic Cloves, finely chopped
/pc
2.0 pc
0%
Anise Mushrooms or Small White Mushrooms
/g
250.0 g
0%
Shiitake Mushrooms
/g
150.0 g
0%
White Wine
/ml
100.0 ml
0%
Knorr Demi Glace Sauce Mix 1kg
/g
150.0 g
0%
Crème Fraiche
/g
200.0 g
0%
Fresh Herbs – Tarragon, chopped
/g
0.0 g
0%
Leek Oil
Vegetable Oil
/ml
300.0 ml
0%
Young Leek (green parts)
/g
250.0 g
0%
Vegetables
Mini Fennel
/pc
10.0 pc
0%
Red Shallots
/pc
15.0 pc
0%
Young Leek
/pc
5.0 pc
0%
Butter
/g
30.0 g
0%
Chicken Bouillon
/ml
150.0 ml
0%
Ingredient name
/
Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
Chicken
-
Whole Chicken 3.0 pc
Sauce
-
Vegetable Oil 30.0 g
-
Shallots, finely chopped 80.0 g
-
Garlic Cloves, finely chopped 2.0 pc
-
Anise Mushrooms or Small White Mushrooms 250.0 g
-
Shiitake Mushrooms 150.0 g
-
White Wine 100.0 ml
-
Crème Fraiche 200.0 g
-
Fresh Herbs – Tarragon, chopped
Leek Oil
-
Vegetable Oil 300.0 ml
-
Young Leek (green parts) 250.0 g
Vegetables
-
Mini Fennel 10.0 pc
-
Red Shallots 15.0 pc
-
Young Leek 5.0 pc
-
Butter 30.0 g
-
Chicken Bouillon 150.0 ml
Preparation
-
Chicken
- Season the chickens and BBQ or roast.
- Remove the legs and divide the thigh from the drumstick.
- Keep the legs for the sauce/stew.
- Keep the filets on the bone and bring to right level of doneness in the oven at 120 degrees Celsius.
-
Sauce
- Fry the shallots and garlic in vegetable oil.
- Deglaze with white wine and reduce until 1/4th.
- Add demi-glace and crème fraiche.
- Bring to boil and season.
- Add the chicken leg parts.
- Simmer until the leg meat comes off the bone.
- Take the chicken parts out of the sauce and keep warm.
- Finish the sauce with a hand blender.
- Fry the mushroom and bring them into the sauce.
- Season and add the chopped tarragon.
-
Leek Oil
- Heat the oil to 60°C.
- Clean and cut the green of the young leek.
- Blend together and stain through a fine sieve.
- Season and cool down.
-
Vegetables
- Clean the fennel and blanch it, stew with some butter before serving.
- Stew the young leek in chicken bouillon with some butter.
- Half the red shallots and roast them with olive oil in a shallow pan.
-
Plating
- Cut the chicken fillets from the bone and divide - ½ fillet per person.
- Place the chicken fillet on the plate.
- Put the leg part on top.
- Place the prepared vegetables around the chicken.
- Pour the sauce with the mushroom and tarragon over the chicken.
- Garnish with the tarragon tops.
