Open Brasserie MediterrânicaOpen Brasserie Mediterrânica



Stuffed Free Range Chicken (4 people)

  • 2 Free Range Chicken
  • 1 Garlic Clove
  • 500g Carrots
  • 100g wild mushrooms
  • 1g parsley.
  • 2 eggs
  • 5cl cream
  • 5cl white whine
  • 2cl Brandy
  • 5cl Olive Oil
  • 5g Butter
  • Salt and grained white pepper
  1. Take out the chicken’s breast and thighs  seasoning them with salt and pepper;
  2. Cut the mushrooms and carrots(in cubes) and sauté them in butter and garlic;
  3. Let it simmer over low heat;
  4. In a bowl,  mix the minced meat, sauté mushrooms and carrots, parsley, white wine, brandy, cream and eggs;
  5. Blend it well and check the taste;
  6. Fill the Chicken breast with the mixture;
  7. Sauté the Chicken until browned and bake it in the oven at 100°C;
  8. Garnishing tip: Mashed carrot or celery purée with dates;