200°C · 20-30 minAllergens
Lactose
Selderij
Sulfiet
MosterdPoached French Chicken Supreme
Indulge in luxury dining with this tender chicken supreme that I poach in homemade chicken stock. This method keeps the meat succulent and pure in flavour. The potato mousseline is subtly flavoured with the original Edmond Fallot coarse Dijon mustard. Accompanying this dish is a generous portion of briefly blanched vegetables (including green asparagus and haricots verts), all with a slight bite and full of flavour. The creamy tarragon sauce completes this festive dish perfectly. Bon appétit! The dish may differ from the photo.
Chicken supreme (better life 2 stars), peas, carrot, haricots verts, spinach, salsify, green asparagus, white onion, garlic, leek, celery, celeriac, potato, fresh chives, tarragon, rosemary, thyme, nutmeg, milk, cream cheese, coarse Dijon mustard, homemade chicken stock (contains celery), rapeseed oil, butter, white wine vinegar, pepper and salt, sunflower oil.
Allergens: koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Heat the chicken with sauce and the puree with vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 20-30 minMarleen's choice
Preheat the chicken with sauce and the puree and vegetables covered with an ovenproof plate or aluminium foil for 20 minutes (1 person) to 30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.
Average weight: 540 g
