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Fricassée of grilled corn-fed chicken with tarragon cream sauce and smashed potato

A refined fricassée of grilled corn-fed chicken, served with a creamy tarragon sauce and rustic smashed potato for a rich, full-flavored experience.

Ingredients

Onion
100mlWhite wine
200mlWhipped cream
50gchopped tarragon
50gButter
150mlChicken broth
1garlic clove
1Maize-fed chicken suprême
1Pack of beech mushrooms
Pepper
Salt

250gPommetje potatoes
Pepper
Salt
20gChives
10mlLeek oil

Preparation

  1. Season the corn-fed chicken with pepper and salt.
  2. Grill the chicken on the barbecue on both sides until golden brown. Close the lid of the barbecue and continue cooking until the chicken is done.
  3. Melt butter in a skillet or pan and sauté the finely chopped garlic and onion.
  4. Add the beech mushrooms and briefly sauté.
  5. Deglaze with the white wine and reduce by half.
  6. Add the stock, tarragon, and cream and let it simmer until it becomes a creamy sauce.
  7. Season with pepper and salt.

  1. Boil or roast the potatoes until cooked.
  2. Roughly mash the potatoes with a fork.
  3. Mix with leek oil and chives, and season with pepper and salt.
  4. Grill or fry the potatoes briefly on both sides.
  5. Serve the grilled corn-fed chicken with the sauce and the smashed potatoes.