Preserved Chicken with Porcini Mushrooms

For the preserved tenderloin with porcini mushrooms, wash the tenderloin, pat dry, cut off breasts and knuckles. Remove the upper and lower legs as desired and cut the meat lengthwise into two parts. Remove wing bones and cut breast meat with skin in half crosswise (use carcasses for stock).

Season chicken with salt and pepper and sear in olive oil in a spacious pot. Remove meat and set aside. Add fresh butter to pot and sauté shallots together with flour. Add curry and deglaze with sweet wine and chicken stock. Add spices (without the fresh herbs) and simmer for about 10 minutes.

Remove thyme and bay leaf again, blend with a hand blender and put the chicken back in. Season and add lemon zest. Simmer gently for about 5-8 minutes. Briefly blanch (scald) pea pods and peas and add. Assemble (thicken) with crème fraîche and stir in freshly chopped herbs. Fry cleaned porcini mushrooms in clarified butter and also add to the preserved chicken.

Preparation Tip:

The same recipe can be used to prepare tender legs of rabbit.

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