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Home > Recipes > Chicken suprÍme, cocoa and Espelette chili pepper casserole with Sturia Primeur Caviar
Cocotte de suprÍme de volaille au cacao et piment d'Espelette, Caviar Sturia Primeur
03 / 03 / 2014 - By Johan Peignelin, Sturia Culinary Advisor
Cocotte de suprÍme de volaille au cacao et piment d'Espelette, Caviar Sturia Primeur

 

Ingredients: for 4 people

  • 50 g of Sturia Primeur caviar
  • 4 chicken suprêmes
  • 1 green cabbage
  • 20 g of pure cocoa
  • 1 tablespoonful of Espelette chili pepper
  • 20 cl of crème fraîche
  • 40 g of vacuum-packed cooked chestnuts
  • 4 shallots
  • 1 tablespoonful of butter
  • Salt and freshly ground pepper


Utensils:

  • 4 cast-iron casserole dishes

 

 

Preparation:

Wash and pull off the cabbage leaves. Plunge the cabbage leaves into a saucepanful of boiling water for 5 minutes and stop the cooking in cold water with added ice cubes.
Thinly slice the shallots and brown them with butter. When they are cooked, add the crème fraîche, cocoa and Espelette chili pepper, and reduce.
Take 4 cast-iron casserole dishes and place 3 large cabbage leaves at the bottom of each one. Put the chicken suprêmes on top of them and add the sauce, previously chopped chestnuts, salt and pepper.
Fold over the cabbage leaves onto the filling and close the casserole dishes. Cook in the oven at 100° for 2 hours.

 

Plating:

Just before serving, open the casserole dishes and finish off by putting a quenelle of Sturia Primeur caviar on top.

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