Here is a recipe for free-range hen with vanilla, perfect for a festive meal like Christmas. This recipe made with free-range hen, bourbon vanilla, yellow wine, tagliatelle, shallots, mushrooms, and truffle is relatively easy to cook and very indulgent!
Preheat the oven to 180°C.
Split the vanilla beans in half and using the tip of a knife, scrape out the vanilla seeds. Keep the empty pods. In a bowl, mix the butter with the vanilla seeds.
Using your fingertips, slide the vanilla butter under the skin of the chicken (breast) and spread it well. Season the chicken inside and out with salt and pepper. Place the chicken in a suitable baking dish. Add the halved shallots.
In a bowl, mix the flour with the cream. Pour this mixture into the dish and add the white wine and chicken broth. Place the empty vanilla pods in the dish to flavor the sauce.
Place the hen in the oven and let it cook for 2 hours and 20 minutes (depending on the size of your poultry), basting regularly with the cooking juices.
Meanwhile, prepare the truffle pasta by cooking the pasta according to the instructions on the package in a large amount of salted water.
Slice the mushrooms into thin slices.
In a pan, heat a little truffle olive oil and a small knob of butter. Sauté the chopped shallot. Add the mushrooms and cream. Cook for 1 to 2 minutes.
Finally, off the heat, add the pasta and mix. Season with salt and pepper. Just before serving, add the slices of truffle.
0 servings
6
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EN