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PrintCHICKEN IN LETTUCE
Steamed chicken parcels are served in a pool of cider sauce and topped with carrot and celery sticks.The sweet, crunchy texture of fennel adds the final touch.
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Bring the chicken stock and cider to the boil in the base of a steamer.
- Place the lettuce leaves in a steamer container and steam over the stock and cider for 20 seconds or until just limp. Dry on absorbent kitchen paper.
- With a knife, spread the chicken breasts with the softened margarine and garlic and season both sides well with salt and pepper. Lay down the lettuce leaves in pairs, overlapping slightly.
- Lay each chicken breast at the stalk end of the leaves. Divide three-quarters of the vegetables and all of the ham into 4 portions and spoon on top of each chicken breast.
- Blanch the remaining vegetables, drain them, and put to one side for the garnish.
- Squeeze the lemon juice over the chicken, fold the leaves over the mixture and lay the chicken parcels in a steaming compartment.
- Cover and steam for 20 minutes. Check the liquid level frequently and add more boiling cider if necessary.
- When cooked, remove the chicken parcels and keep warm. Reduce the stock until syrupy by boiling rapidly.
- Lower the heat and whisk in the margarine, bit by bit, until you have a smooth, creamy sauce. Check the seasoning.
- Flood 4 individual plates with cider sauce, and then lay the chicken parcels on top.
- Sprinkle with the remaining vegetables and garnish with fennel.
INGREDIENTS
- 1 liter chicken stock
- 600 ml dry cider
- 15 large Cos lettuce leaves, washed
- 8 chicken breasts, skinned
- 100 grams margarine, softened
- 4 cloves garlic, peeled and crushed
- Salt
- Freshly ground black pepper
- 4 large carrots, peeled and cut into matchsticks
- 4 celery stalks, cut into matchsticks
- 100 grams smoked ham, cut into strips
- Juice of 2 lemons
- 200 grams margarine
- Fennel, to garnish
8 comments for “Chicken in Lettuce”
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