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Chicken Galantine
Created by: Howcan Team
Ingredients
- 1 whole chicken, deboned
- Salt and pepper to taste
- 1 cup of chicken broth
- 1/2 cup of white wine
- 1/2 cup of heavy cream
- 1/2 cup of breadcrumbs
- 2 tablespoons of butter
- 1/4 cup of chopped parsley
- 1/4 cup of chopped shallots
- 1/4 cup of chopped mushrooms
- 1/4 cup of chopped cooked ham
- 1/4 cup of chopped pistachios
Instructions
- Preheat the oven to 350 degrees F.
- Season the deboned chicken with salt and pepper.
- In a skillet, melt 1 tablespoon of butter over medium heat. Add the shallots and mushrooms, and cook until softened. Remove from heat and let it cool.
- In a bowl, mix together the cooked shallots and mushrooms, chopped ham, chopped parsley, breadcrumbs, and pistachios. Season with salt and pepper.
- Lay the deboned chicken flat on a work surface. Spread the filling evenly over the chicken, leaving a border around the edges.
- Roll the chicken tightly to form a log, tucking in the sides as you roll. Tie the rolled chicken with kitchen twine at 1-inch intervals to secure the shape.
- In a large pot, bring the chicken broth and white wine to a simmer. Carefully add the rolled chicken and poach for 45 minutes, or until the internal temperature reaches 165 degrees F.
- Remove the chicken from the pot and let it cool. Once cooled, wrap the chicken in plastic wrap and refrigerate for at least 4 hours or overnight.
- In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the heavy cream and bring to a simmer. Season with salt and pepper.
- Unwrap the chilled chicken and remove the kitchen twine. Slice the galantine and serve with the creamy sauce.
- Enjoy your elegant and delicious Chicken Galantine!
Galantine is a classic French dish that dates back to the Middle Ages. It consists of deboned meat, such as chicken, duck, or turkey, that is stuffed with a mixture of ground meat, herbs, and spices, then rolled and poached. This elegant dish was popularized by renowned French chefs such as Auguste Escoffier and remains a staple in traditional French cuisine. Today, the best versions of Galantine can be found in upscale French restaurants, particularly in regions known for their culinary expertise, such as Lyon and Paris. The key to a perfect Galantine lies in the quality of the meat and the precise seasoning of the stuffing. For a modern twist, some chefs incorporate alternative fillings, such as foie gras or truffles, to elevate the dish.
105 min
8
320 calories
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