Maintenon-style Sliced Poultry

Ingredients

• 500 gChicken
• 45 gButter
• 150 gMushroom
• 50 gTruffle
• 30 mlMadeira
• 30 gFlour
• 500 mlBroth
• 50 mlCream
• 200 gRice
• 5 gSalt
• 1 gPepper
• 5 gParsley

Instructions

1. 1

   Preparations

   • If you don't have poached poultry: simmer 500 g poultry in lightly salted water for 18–20 minutes until cooked. Cool.
   • Cook 200 g rice in salted water according to package instructions and keep aside.
   • Clean and slice mushrooms and truffles (if using). Cut the poached poultry into thin slices (émincé).
2. 2

   Make blonde sauce

   • Melt 30 g butter in a saucepan. Add 30 g flour and cook for 2–3 minutes until blond.
   • Gradually whisk in 500 ml hot chicken stock, bring to a simmer and cook 5–8 minutes until slightly thickened.
   • Stir in 50 ml cream, season with salt and pepper and keep warm.
3. 3

   Finish poultry with mushrooms and truffles

   • Heat 15 g butter in a large pan. Sear the mushrooms over high heat until coloured.
   • Add the sliced poultry and briefly warm through.
   • Add truffle slices and 30 ml Madeira, reduce briefly.
   • Add the blonde sauce, warm through and bind. Adjust seasoning.
4. 4

   Plating

   • Form a border of cooked rice on warm plates.
   • Place the émincé in the centre, sprinkle with chopped parsley and serve immediately.