Chicken breasts steamed in cabbage papillote with seasonal vegetables and fricassee of wild mushrooms

prep time: 10 mins

cooking time: 14 mins

special equipment: steaming oven, steaming pot

serves 2

season: winter

ingredients
2 medium chicken breasts, organic, skinned & trimmed (*1)
4tbsp water
2 tsp butter, unsalted
2 tbsp carrot, sliced ½ cm (*2)
2 tbsp celery, ½ cm
2 tbsp turnip, baby, sliced ½ cm
2 tbsp leeks, sliced ½ cm
2 tbsp courgettes sliced ½ cm
1 sprig tarragon

for persillade
½ clove garlic, pureed
8g parsley, flat-leaved, chopped coarsely
40g diced tomatoes, skin on

for mushrooms
2 tbsp butter, unsalted
1 tsp  shallots, chopped
100g girolles (*3)
50g chanterelles
50g trompettes

Chicken
1.  Season the chicken breasts with salt and freshly ground black pepper and place in the cabbage papillote with the vegetables and close the cabbage leaf using a toothpick making sure that is all well sealed. Place it in the steam oven for 10 to 14 minutes according to the weight of your chicken breasts. During cooking, check with a skewer making sure that the juices run clear.

Persillade
2.   Puree the garlic onto a bowl, add chopped parsley and diced tomatoes, stir it evenly and reserve.

Mushrooms
3.   Sweat shallots in the butter on low heat for one minute. On full heat, add all the wild mushrooms apart from the black trumpets.  Add a pinch of salt & pepper and cook for one minute, stir in the persillade and add a squeeze of lemon juice, add the poaching liquor from the chicken and reduce quickly.

Serve
Check the seasoning and reserve. In a separate pan cook the trompettes in the same way, season with salt and pepper and reserve. Remove the chicken to a chopping board; spoon some of the mushroom fricassee on to the centre of the plate, slice the chicken, place on top and scatter the mushrooms and trompettes around.

Vlad’s tips (*):
*1 The cooking time will depend on the size of chicken breast you use. i.e. 1 large breast at 250g each will take 14 minutes to steam.
*2 The cooking time will also depend on the size you cut your vegetables, ½ cm will take five minutes to steam and 1 cm will take 10 to 14 minutes.
*3 Wash your mushrooms in plenty of cold water and as quick as you can to prevent them from soaking up any water, which will change the texture and the way they are cooked.

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