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Non-illustrated recipe - Illustrated recipe

Chicken Jambonette with Mushrooms

Origine : Michel Olivier
Chicken Jambonette with Mushrooms
  • For : 4 servings
  • Time : 1 hour
  • Difficulty :  medium

Ingredients for Chicken Jambonette with Mushrooms :

  • 4 chicken thighs
  • 200 g pork belly
  • 1 egg
  • 300 g of button mushrooms
  • 500 g crème fraïche
  • 1 teaspoon of Cognac (optional)

Technical stages for Chicken Jambonette with Mushrooms :

  • Take the chicken thighs, break the bone at the joint then using a knife, remove the bone of the thigh taking care to leave the skin attached to the bone.
  • Reserve the chicken flesh.
  • Stuffing: Remove the skin of the belly and cut it into pieces.
  • Roughly mix using a mixer.
  • Repeat with the chicken flesh.
  • Mix the meats in a pan.
  • Add the egg, cognac, salt and pepper.
  • Take the thighs once again. Place the skin on the working surface, reshape the thigh using the stuffing.
  • Fold back thoroughly the sides of the chicken skin.
  • Wrap one after another the thighs that were reconstitued with aluminium foil.
  • Place them in a baking pan with a bit of water and bake 40 mn at 160°C.
  • Meanwhile, roughly chop the button mushrooms.
  • Sweat the mushrooms in butter.
  • Add the crème and season.
  • When cooked, remove the aluminium foil.
  • Serve hot with a mushroom duxelle.
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The essentials

To make this recipe, some of these items will be required:

Cutting board (40 x 25 cm)Cutting board (40 x 25 cm) 24.30 Euro
Chef knife (20 cm)Chef knife (20 cm) 26.00 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Professional meat mincer #10Professional meat mincer #10 34.30 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
Easy MarxEasy Marx 45.00 Euro