Raymond Blanc's chicken with mushrooms recipe
Raymond Blanc shares a classic from French cuisuine.
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Cooking tools:
- Cheesecloth
- Fine-mesh sieve
- Kitchen scale
- Skillet
- Saucepan
- Slotted spoon
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Measuring cup
- Spoon
- Serving platter
- Plate
- Stove
Ingredients
- 30 g dried morels, soaked in 250ml water for at least 2 hours
- 4 organic/free-range chicken breasts, skinned
- 1 pinch of sea salt and freshly ground black pepper
- 15 g unsalted butter
- 250 g firm button mushrooms, washed quickly, patted dry and quartered
- 120 ml dry sherry or Jura wine
- 400 ml double cream
- 2 medium leeks, trimmed, cut into 2cm pieces and washed
- 200 ml boiling water
- 1 pinch of sea salt
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