Poached Chicken with Morels and Leeks in Cream Sauce – A Raymond Blanc Recipe Recreated at Home
Monsieur Raymond Blanc is to thank for this simple yet elegant and delicious dish. His passion for food is contagious and watching him make it inspired me to try to replicate as best I could. As with any good dish, the key is in the details. For example, making a beurre noisette to saute the chicken is genius and adds so much to the dish. Using the liquor of the re-hydrated mushroom in the sauce are just a few of the examples on how little details can elevate your dish. It is an example of why Raymond is so revered. It is a simple dish that you could easily prepare for your next dinner party. Give it a go!
is there a name for that vegetable technique?