Recipe serves 4

- Meat
- 4 chicken thighs (boned and laid flat)

- Vegetables
- 200 g oyster mushrooms
- 2 parsnips
- 1 onion

- Dry groceries
- 1 teaspoon smoked paprika

- Herbs and spices
- 1 bunch tarragon
- 2 cloves of garlic

- BOF (Butter, Eggs, Cheese)
- 50 g of butter
- 100 ml fresh cream

Total cost: €20
Cost per ingredient:
- Poultry: €10
- Oyster mushrooms: €4
- Parsnips: €3
- Miscellaneous: €3

Cost per person: €5
Recommended retail price: €18 per person

- Total active time: 65 min / Total passive time: 120 min

- Preparing the ingredients (20 mins / 0 mins) :
Bone and flatten the chicken thighs. Set aside the trimmings
Mince the oyster mushrooms and chop the onion and tarragon.
Mince the garlic
Peel and chop the parsnips.

- Cooking the thighs (10 mins / 1 hour) :
Heat a mixture of oil and butter in a frying pan.
Mark the thighs on the skin side.
Transfer to the oven at 70°C for slow cooking.

- Sauté the oyster mushrooms (5 min / 5 min) :
In the same pan, add the sliced oyster mushrooms.
Drain and reserve the oyster mushrooms, reserving the juice.

- Preparing the forest (10 mins / 0 mins) :
Brown the oyster mushrooms and onion in butter.
Add the smoked paprika, tarragon and garlic.
Leave to colour for several minutes.

- Preparing the sauce base (15 mins / 30 mins) :
Fry the trimmings in oil until golden brown.
Moisten with the juice from the oyster mushrooms and a little water if necessary.
Simmer, reduce and filter

- Preparing the sauce (5 mins / 10 mins) :
Pour off the strained sauce base and cream.
Season and adjust the texture with a roux if necessary.
Blend with a hand blender to obtain a smooth texture.

- Parsnip purée (0 min / 15 min) :
Boil the parsnips until tender.
Mash with butter and season to taste.

Arrange two tablespoons of forest on the plate
Arrange the thigh halves in the centre of the plate on top of the forestry.
Form a quenelle of parsnip purée on the side.
Drizzle with the creamy sauce.

- Information
Calories: 600 kcal per portion
Protein: 35 g
Fat: 40 g
Carbohydrates: 20 g

- Allergens
Milk
Gluten (if roux used)

- Anti-waste
Use the poultry trimmings for a stock.
Keep the tarragon stems for infusing oil.

- Hygiene
Store poultry at 4°C maximum.
Regenerate the bird at 70°C before serving.

- Materials required
Stove
Oven
Hand blender
Saucepan
Colander

Team creation of technical data sheets