Preparation time: 30 min
Cooking time: 45 min
Ingredients for 6 people:
Material: 6 mini casseroles, a casserole, a large saucepan
600 g of chicken (in net),
400 g of Paris mushrooms,
2 grapefruits from Florida,
50 g diced bacon
50 g butter,
30 g flour,
1 cube of chicken broth,
1 CS coriander chiseled,
1 egg yolk,
2 CS of thick cream,
salt and pepper.
Cut out the fillets chicken in pieces.
In a large saucepan, bring 1.5 liters of salted water to a boil with the chicken stock cube. When the water begins to boil, immerse the pieces of chicken and cook for fifteen minutes.
In a heavy-bottomed casserole, melt 20 g butter, add bacon and let simmer slowly. Remove the chicken from the heat, drain it and add the pieces to the casserole. Reserve the juice.
Take the zest of grapefruits and finely chop with a knife.
In a saucepan melt the rest of the butter, add the flour and stir for two minutes then add half of the cooking liquid chicken and the zests of grapefruit to obtain a creamy sauce that is poured into the casserole. Salt and pepper.
Peel the grapefruits live and take the supremes (segment without skin). Cut them into large cubes and add them to the casserole. Reserve the juice of grapefruits.
Simmer on low heat for fifteen minutes.
In a bowl, whisk the egg yolk with the cream and juice of grapefruit.
Pour the contents of the bowl into the casserole. Mix for a minute over low heat, then divide the mixture in the mini casseroles. Sprinkle with coriander and serve immediately.