Henderl Pot Au Feu

Have fun preparing this mushroom dish!

Season chicken with salt and white pepper inside. Put whole peeled leek, celery bulb, carrot in a saucepan and pour the light water or poultry broth. Add parsley stalks, mushroom stems, sea salt, spice sachet and bring to boil. Put in the chicken and bring to boil repeatedly. Cook gently for 30 minutes. Remove from the cooking stock and strain the stock.

Use only the young stalks of the celery. Pull the thread and cut into sticks. Depending on the size, cut into half-moon shapes or peel and add whole in the case of mini-navet. Carrots also cut into sticks. of the cabbage, use only the yellow-green leaves and cut them into diamond shapes.

Cut potatoes into olive shapes in the same way. Cook the vegetables in the poultry stock.

Cut the mushrooms into 1/2 cm cubes. Add truffle stock, leaf parsley cut into strips and 125 ml of the poultry vegetable stock. Season to taste with salt and freshly ground pepper. Add the saffron and refine with the vinegar. Fold in the cold butter.

Cut the tenderloin and arrange in a deep plate on top of the vegetables. Pour over enough sauce.

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