Chicken Hunter Style with Potato Pearls

According to calculations of Romain Wack, the dish is designed for two people and costs about 9, 80 euros.

Poultry is not on the spot poultry. The animals are distinguished by age and weight. Up to four weeks, one speaks of the poussin. A poulard is a fattened young chicken weighing 1, 5 to 2, 5 kilograms. Most often the chicken is served on the table, like here with the “Poulet sauté chasseur – Pommes noisette” (chicken hunter style with potato pearls).

Clean the chicken, fish out the giblets. Using poultry shears or a sharp kitchen knife, cut off the wings, remove the breast meat and cut the legs into small pieces. Remove the small outer fleshless bone of the wing completely. Scrape back the fat on the exposed bones.

Remove peel from potatoes and cut out “pearls” with a nut-sized ball cutter. Boil them in cold salted water and at the end of the cooking time just pour them off through a sieve and do not quench them. The remains of the cut out potatoes can be used for puree.

Clean mushrooms and cut into very fine slices. Remove the skin from the shallots and chop very finely. Finely chop tarragon and chervil. Place the pieces of chicken with the palm of your hand so that the pieces of meat sit better in the frying pan. Salt and pepper. In the frying pan, roast the pieces of meat with the skin surface at the beginning in butter. Bake the finished chicken meat in the

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