Chicken stuffed with foie gras
The end-of-year celebrations are an opportunity to make original and tasty dishes to please your guests and have a good time around a chicken stuffed with foie gras. Composed of a chicken cut into pieces and served with a sauce of foie gras, cream, Cognac and raisins, this succulent recipe will not leave you indifferent!
- 1.6 kg of chicken
- 400 g foie gras
- 250 g fresh cream
- 80 g raisins
- 5 cl cognac
- 50g butter
- 1 truffle in a jar
- 1 C. oil soup
- Salt pepper
Preparation 20 mins
Cooking 1 hr 45 mins
Preheat the oven th.7 (210°C).
Cut the foie gras into small cubes and mix them with the raisins. Stuff the chicken with the foie gras/raisin mixture and sew the opening with kitchen twine and a needle. Place the chicken in a baking dish, drizzle with oil and sprinkle with butter. Add salt and pepper. Then bake the chicken for 1 hour.
How to season and cook your foie gras?
How to devein your foie gras?
Lower the oven to th.6 (180°C) and continue cooking for 35 min. Meanwhile, drain the truffle and reserve the juice. Then chop the truffle finely. When the cooking time of the chicken is over, remove the dish from the oven.
Cut up the chicken and put the pieces in a dish. Keep whoursin the oven off. Place the dish in the oven over low heat and pour the cognac to deglaze. Bring to a boil, scraping up the bottom with a tablespoon to loosen the juices.
Then add the cream and the truffle. Cook for 5 minutes, stirring without boiling. Add salt and pepper. Pour the sauce over the chicken and serve immediately with wild rice.
If you don’t have a chicken you can of course replace it with another poultry such as a turkey or a guinea fowl for example.