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  • Whole Chicken 3.0 pc


  • 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


  • Mini Fennel 10.0 pc
  • Red Shallots 15.0 pc
  • Young Leek 5.0 pc
  • Butter 30.0 g
  • Chicken Bouillon 150.0 ml
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.