1 milk-fed chicken (in place of pigeons)
to taste
6 tablespoons butter
1 medium onion, chopped
1 carrot, chopped
1 celery stalk, chopped
300g beef, cut into small pieces
100g canned mushrooms, drained and rinsed
1/4 cup fresh cream
1/2 cup dry white wine
1/2 cup water
To accompany:
200g carrots, peeled and grated
200g turnips, peeled and grated
200g celery, peeled and grated
100g fresh peas
To decorate:
lemon leaves
1 milk-fed chicken (in place of pigeons)
to taste
6 tablespoons butter
1 medium onion, chopped
1 carrot, chopped
1 celery stalk, chopped
300g beef, cut into small pieces
100g canned mushrooms, drained and rinsed
1/4 cup fresh cream
1/2 cup dry white wine
1/2 cup water
To accompany:
200g carrots, peeled and grated
200g turnips, peeled and grated
200g celery, peeled and grated
100g fresh peas
To decorate:
lemon leaves
Clean and season the chicken with salt and reserve
In a pan, melt 2 tablespoons butter, add the onion, carrot, celery, beef, and mushrooms
Cook for about 15 minutes, stirring occasionally, until it's golden brown
Remove from heat, add the mushrooms and process in a food processor or blender, adding the cream to taste
Stuff the chicken with this mixture and sew shut
Melt the remaining butter in a pan and add the stuffed chicken
Fry on all sides
When it starts to brown, add the wine gradually, letting it simmer
Add water, cover the pan, reduce heat, and cook until the meat is tender
Remove from heat and place on a serving platter
Serve with cooked legumes to your liking and decorate with lemon leaves
Serves 1.
