Crumbled poultry and potato whipped cream - Crumbled poultry and potato whipped cream - Healthy and gourmet meal idea

Crumbled poultry and potato whipped cream

Prep Time40 mins
Cook Time45 mins
Total Time45 mins
Course: inputs
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: inputs, Meat and poultry, Place, Vegetables
Servings: 4
Calories: 200kcal


  • 4 Poultry thighs
  • 20 g Peanut oil
  • 30 g Carrot
  • 40 g White onions
  • 1 Clove garlic
  • 20 cl White wine
  • 20 cl Chicken broth
  • 400 g Salt and pepper
  • 250 g Potatoes
  • 10 cl 35% cream of M.G
  • 100 cl Milk
  • 160 g Potato cooking water
  • 20 g Butter
  • 20 g Hazelnut
  • 2 g Hazelnut powder
  • Jelly


  • Salt and pepper the thighs. In a saucepan, brown them with peanut oil. Add the onions, carrots and garlic. Sweat for 5 minutes. Deglaze with wine and reduce to dry. Then add the broth and cook for 1 hour 15 minutes over low heat. Recover the thighs and bother them. Crumble them finely with a knife and keep some cooking juices to warm them up.
  • Cook the potatoes in water keeping 10 cl of cooking water. Peel them. Pass the pulp to the potato masher. Add the milk, cream, melted butter and cooking water. Boil the water. Whip the mixture to make it sparkling.
  • If you have a siphon, add 2 g agar-agar and mix everything together. Put in the siphon with 2 gas cartridges and keep in a water bath at 60 ° C before training.
  • Heat the crumbled chicken and place it on a deep plate. Cover with mashed potatoes or whipped cream. Sprinkle with crushed and roasted hazelnuts and hazelnut powder.

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