Chicken Galantine

Chicken Galantine
A French dish made using minced chicken, shitake mushroom and served with fig chutney.
Chicken Galantine
Serves

- 4

Cooking Time

-25-30 Min

Type

- main course

Difficulty

- Medium

Preparation Time

- 22 Min

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INGREDIENTS

  • 1 piece of whole boneless chicken
  • sea salt
  • 1/2 cup cognac liquor
  • bread crumbs
  • black pepper powder. 1 cup chicken mince
  • olive oil as required
  • 2 tbsp white wine
  • 2 tsp chopped garlic
  • 2 tbsp bread crumbs
  • 3 to 4 soaked shiitake mushrooms
  • 2 tsp mushroom stock
  • 1 tbsp wine vinegar
  • 2 tsp paprika powder
  • 4 to 5 figs
  • 4 tsp Demerara brown sugar
  • 1 onion
  • 1/2 brandy
  • 1 tsp cumin powder
  • 3 to 4 cherry tomatoes.

HOW TO PREPARE CHICKEN GALANTINE

  1. 1

    For making chicken take a whole boneless piece of chicken put it in zip lock bag and beat with meat hammer, sprinkle sea salt, Bruch cognac wine, breadcrumbs, black pepper powder and fold it marinate for 15-20 minutes.
  2. 2

    In two bowls add chicken mince add salt, olive oil and white wine and marinate, now in first bowl add garlic and breadcrumbs, In second bowl, add chopped shiitake mushrooms, bread crumbs, mushroom stock, wine vinegar and mix well open the whole chicken roll add first chicken mince mixture spread breadcrumbs and paprika powder, then spread second chicken mince mushroom mixture and place slices and breadcrumbs.
  3. 3

    Roll the whole chicken and take 3 sheets of sliver foil spray olive oil, roll it in toffee shape and cook in a steaming pit for 1 hour.
  4. 4

    In a steamer, place red brick chunks in a pot.
  5. 5

    Cut figs and stuff with Demerara brown sugar place a vessel on steamer, put figs chopped onions and pour brandy on it and place in steaming pit to cook, In a pan add cooked figs and onions olive oil salt, cumin powder, cherry tomato, sea salt and black pepper powder and sauté and blend the mixture.
  6. 6

    Serve the figs chutney with micro greens, wilted onions, cherrt tomato and all spice powder.

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