chicken and vegetables
ingredients (4 people)
1
Federation
new carrots (crowded carrots)
mayonnaise
ingredients (4 people)
1
price
Spice d’Espelette
1 smaller each
al
finely chopped chervil, chives, parsley and tarragon
the preparation
Allow the fried chicken to cool to room temperature and then cut into pieces. Thinly peel the carrots and clean the snow peas. Clean the leeks, wash them carefully and cut them into large pieces. Blanch the individual vegetables one by one in boiling salted water until al dente, rinse with cold water and drain. Arrange the meat and vegetables on a serving plate. For the mayonnaise, beat the egg yolks and mustard with a whisk. Then slowly beat in the sunflower oil. Make sure the oil always pours in a thin thread into the egg yolk mixture. At the end, beat the mayonnaise vigorously again and season it with sea salt and Piment d’Espelette. Fold in the herbs and season the mayonnaise with lemon juice. Pour the mayonnaise into a bowl and serve with the chicken and vegetables.
© Ars vivendi Verlag
book advice
Leah Linster/Peter Gaymann
Egg yolk – chicken incredible recipes
Ars vivendi publisher
160 pages, ISBN 978-3-86913-426-0
€24.90 (D) / €25.60 (A)