Chicken on cashotta with girolles
This delicious dish is a combination of juicy steamed chicken breast with aromatic mash based on seasonal girolles. It's the perfect way to use seasonal mushrooms.
Preparation: 55 min
Medium
![Chicken on cashotta with girolles](https://euimagesd2h2yqnfpu4gl5.cdn5th.com/smart/user_res/bay1681287851053AAka/content/1692354167137bdc799ac.jpg)
Preparation: 55 min
Medium
Ingredients:
- 400 g water
- 1 g ground black pepper
- 70 g broth paste - CVR
- 10 g extra virgin oil
- 100 g cream 30 %
- 200 g bulgur
- 600 g chicken fillet
- 200 g girolle
- 150 g Onion, raw
- 3 g salt
- 70 g butter
- 40 g Oil, rapeseed
- 20 g Dill
Method of cooking:
- Place a container on the lid of the bowl without a measuring cup, weigh 600 g of chicken fillets in it. Rub them with ½ teaspoon pepper, ½ teaspoon salt and 1 tablespoon olive oil. Put the container aside.
- Place another container on the lid of the bowl without a measuring cup, weigh 200 g of washed and dried mushrooms in it. Tear larger mushrooms into smaller pieces. Put aside.
- On the lid without a measuring cup place a basket for cooking and weigh 200 g of bulgur. Rinse it under running cold water, set aside. Place the basket on a bowl and set aside.
- Add 150 g of cut and peeled onion. Chop for 10 s at speed 10. Scrape the bowl's sides with a spatula.
- Add 70 g of Cookover broth, 50 g of soft butter and 3 tablespoons of oil. Fry without a measuring cup for 3 min at speed 4 reverse rotation at 120 degrees. Fry for 7 min at speed 2 reverse rotation at 105 degrees.
- Add the cleaned and dried mushrooms. Fry without measuring cup for 4,5 min at a temperature of 130°C and speed 4 reverse rotation. Place a whisk. Add 400 g of water and ½ teaspoon of pepper. Cook for 1 min at 140°C and reverse rotation speed 2.
- Add the rinsed and drained bulgur. Place the first and second floors of tte steam pot with the marinated chicken. Cook for 10 minutes at speed 1 reverse rotation at 105 degrees.
- Open the bowl. Remove the steam pot, dry the mushrooms with a paper towel and fry in a hot pan with 1 tablespoon of butter for about 3 minutes on each side. Continue cooking.
- Add 100 g of 30 % cream. Mix for 10 s at speed 3 at 105 degrees. Keep in the closed container for 3 min.
- Serve Kashotto warm with golden chicken breast sprinkled with chopped dill.