Chicken Quenelles in Creamy Mushroom Sauce
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Ingredients
- 500 g chicken mince
- 1 egg white
- 250 ml double cream
- 40 g fresh breadcrumbs
- 700 ml chicken stock
- 200 g chestnut mushrooms, sliced
- 1 shallots, finely sliced
- 0.25 tsp nutmeg, grated
- 15 g unsalted butter
Nutrition (per serving)
- Calories
- 523 kcal
- Protein
- 30 g
- Carbohydrate
- 9.8 g
- of which sugars
- 3.8 g
- Fat
- 40.2 g
- of which saturates
- 22.6 g
- Fibre
- 0.8 g
- Salt
- 1.73 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the chicken mince, egg white, 100ml of the double cream, the breadcrumbs and the nutmeg to a smooth paste in a food processor, then season well and chill for 15 minutes.
- 2
Bring the chicken stock to a gentle simmer in a wide pan.
- 3
Shape the chilled mixture into 12 oval quenelles using two dessert spoons and lower them into the simmering stock.
- 4
Poach for 10-12 minutes, turning once, until firm and cooked through with no pink remaining, then lift out with a slotted spoon and keep warm.
- 5
Melt the butter in a separate pan and cook the shallot and mushrooms for 6 minutes until softened.
- 6
Pour in the remaining double cream and 100ml of the poaching stock and simmer for 4-5 minutes until thickened.
- 7
Spoon the mushroom sauce over the quenelles to serve.
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