Alain carons chicken with mustard-ginger sauce, pilav rice and stewed leeks

Name: alain carons chicken with mustard-ginger sauce, pilav rice and stewed leeks
Cook time: 60 min
Total time: 80 min
Yield: 4
Cuisine: French
Ingredients: 1 French free range chicken at room temperature; 110 g unsalted butter or margarine; 100 ml dry white wine; 6 cm fresh ginger peeled and cut into large pieces; 3 stem chilled lemongrass lemongrass cut into 1 cm pieces; 3 toe garlic; 2 bouquet garni fresh herb mix 3 sprigs of flat parsley, 2 sprigs of thyme and 1 bay leaf; 1 vegetable stock; 1.150 ml tap water; 300 ml fresh cream; 4 leeks; 2 onion shredded; 400 g White rice; 2 el dijon mustard

Chicken with mustard-ginger sauce, pilav rice and stewed leek from Alain Caron

Ingredients

Kitchen Stuff

1 baking paper

Directions

Cut the chicken into approx. 12 pieces.
Heat the butter in a large pan until it is no longer bubbling. Put the pieces of chicken in the pan and roast around in 5 minutes golden brown.
Pour the wine with the chicken (glaze). Then add the ginger, lemongrass, garlic and 1 bouquet garni. Crumble the bouillon tablet above it.
Add the water and cook over low heat for 5 minutes.
Add the whipped cream and place the lid on the pan. Let the chicken cook for about 15 minutes.
Cut the bottom of the leeks and remove the outer leaves.
Rinse the leeks clean and cut the white part into pieces of 8 cm.
Preheat the oven to 180 ° C.
Melt the butter in a large pan where the leek fits next to each other. Put the leek in the pan and sprinkle with salt and pepper to taste.
Shake the pan so that the leek is completely covered with butter. Add the water and bring to the boil.
Turn down the heat and place an appropriate piece of baking paper directly on the leek. Let the leeks simmer for about 30 minutes. Times regularly.
Heat the rest of the butter in an ovenproof pan and gently fry the onion until it is glassy.
Stir in the rice until the granules shine and shine beautifully. Pour in the rest of the water.
Add the other bouquet garni and pepper and salt to taste.
Place the lid on the pan and cook the rice in the middle of the oven for about 20 minutes until done.
Take the chicken out of the pan. Let the sauce reduce for approx. 5 minutes to a yoghurt thickness. Stir in the mustard from the fire.
Pour the sauce through a sieve and put the chicken and sauce back in the pan.
Serve the chicken with the rice and the leek. Delicious with a few leaves of tarragon, flat parsley and a few sprigs of chives.