Chicken Nanou

Origine : Berclaz Hélène


For : 4 to 5 servings Time : 2 hours Difficulty :

Ingredients for Chicken Nanou :

	1 Stuffing: Place the poultry livers in a pan.
	2 Add the minced shallots...
	3 ... and the chopped tarragon.
	4 Add the bread that was previousely soaked in milk. Add salt and pepper.
	5 Mix well.
	6 Stuff the chicken with this mixture.
	7 Wrap the chicken with slices of bacon that you will tie with kitchen string.
	8 In a stewpan, melt a fair bit of butter.
	9 Brown the chicken so that all sides are well browned.
	10 Add a glass of water...
	11 ... and cover for 30 minutes.
	12 When it is time (that can be extended with another 10 minutes if you have a big chicken), remove the stuffing. Place the chicken once again in the stewpan and bake until it finishes cooking.
	13 Put the stuffing through a mixer to obtain a paste.
	14 Add a bit of lemon juice (optional).
	15 Place this stuffing in a saucepan and cook on low heat.
	16 Add a teaspoon of mustard...
	17 ... and a good tablespoon of crème fraïche.
	18 Leave the poultry liver cream to cook and season with salt and pepper. The cream must not be too liquid nor thick.
	19 Serve along with the poultry liver cream.