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Saturday, December 15, 2012,2:56 AM by
J.Sujatha

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CHICKEN FOIE GRAS

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the oil and butter in a large saute pan, add the chicken and saute over a moderate heat for about 5 minutes until golden.
  • Add the peppercorns and salt and pepper, then pour in the wine and water and stir to mix.
  • Cover and simmer gently for 15 minutes until the chicken is tender when pierced with a fork, turning it over and basting occasionally with the cooking liquid.
  • Meanwhile, mash the pate in a bowl and gradually work in the cream until evenly mixed.
  • Remove the chicken from the pan with a slotted spoon, set aside and keep warm.
  • Increase the heat and boil the cooking liquid for a few minutes until reduced, then add the pate to the cream mixture and stir until evenly mixed with the liquid in the pan.
  • Allow to bubble and thicken, then taste for seasoning.
  • Serve the chicken with the sauce poured over, garnished with salad leaves.

INGREDIENTS

  • 2 tablespoon Cooking oil
  • 50 grams unsalted butter
  • 10 boneless, skinless chicken breasts
  • 4 tablespoons pink peppercorns, crushed
  • 300 ml rose wine
  • 300 ml water
  • 250 grams can pate de foie gras
  • 300 ml double cream
  • Salt and pepper
  • Salad leaves, to garnish

 

17 comments for “Chicken Foie Gras”

  • Posted Saturday, February 11, 2023 at 7:38:04 PM

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