Serves 4 people :
4 farmed chicken thighs
100 g veal
100 g chicken breast
50 g dried morel mushrooms
25 cl chicken stock
60 cl cream
100 g scented rice
25 g butter
port, salt, pepper
The sauce
Reduce the chicken stock and cream, adjusting the seasonings.
Stir in the remaining morel mushrooms. Place a portion of the
rice into a small mold, turning out in the centre of each plate.
Place a thigh over molded rice and top with the sauce.
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Soak the morel mushrooms in water. Bone the chicken thighs,
reserving the bones for the stock (a bouillon cube may be used
instead)
Chop the veal and the chicken breast, seasoning with salt and
pepper. Add 5 cl of cream and a dash of port to the stuffing.
Stuff the thighs placing two whole morel mushrooms in the centre
of each one. Season with salt and pepper. The stuffing replaces
the chicken's bone.
Steam the thighs for fifteen minutes in a pressure cooker or
couscous pot.
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