Legs of farm poultry with cream and morels
Legs of farm poultry with cream and morels
Description
Traditionally, we eat poultry with morels at Christmas, but for year-round enjoyment, the chef has prepared a lighter, creamier recipe.
The legs of free-range chicken (drumstick and thigh) are simmered in a creamy mushroom sauce with whole morels.
The chicken is free-range, from France and raised in the open air.
Packaging:
- 750 g : jar
Tasting advice :
You can accompany the farmhouse chicken legs with a mushroom risotto, a creamy polenta bound with the dish's sauce or with linguine sautéed with the sauce.
Preheated traditional oven: 20 minutes at 180°C (Th. 6) in a clay dish. Store at room temperature.
Ingredients
Cooked chicken thighs 40% (chicken thighs from free-range chicken, water, salt, pepper, thyme, laurel powder, ground thyme, natural flavouring), water, white wine (sulphites), onions, dried pork belly (pork belly, salt, pepper, ferments, lactose), port (sulphites), rehydrated morels 2%, liquid cream 2% [cream, (milk), stabiliser : carrageenan], modified corn starch, button mushrooms, chanterelles, sunflower oil, natural flavour (celery), salt, pepper, bay leaf powder, ground thyme.
Chicken, pork, Origin: France.
Nutritional values
| Average nutritional values | Per 100 g |
|---|---|
| Energy (kJ / kcal) | 569 / 136 |
| Total fat (g) | 7,9 |
| Saturated fat (g) | 2,5 |
| Carbohydrates (g) | 4,9 |
| sugars (g) | 0,5 |
| Proteins (g) | 11 |
| Salt (g) | 0,76 |