Chicken Velouté with Jerusalem Artichoke and Apple


Rating: 3.60 / 5.00 (10 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

For the velouté:



















For the Jerusalem artichoke:









For the apples:





Instructions:

For the chicken velouté with Jerusalem artichoke and apple, first cut chicken into small pieces, wash and dry. Sauté in a large pot with olive oil until colorless. Add 1000 ml water and simmer for 1 hour, always skimming off the foam. Then strain. Keep chicken and soup separately.

In a saucepan, sauté vegetables and mushrooms in order with olive oil, add flour, tomato paste and deglaze with brandy and red wine. Pour in the soup (without chicken), add spices and simmer for another 45 minutes. Then strain through a sieve. Mix with whipped cream, bring to the boil again and season to taste.

Remove chicken and cut into small pieces.

Wash apples, cut into thin slices and cut out circles from them (1-2 cm in diameter). Rub with lemon juice.

Sauté Jerusalem artichokes in a pot with olive oil and shallots. Add rosemary and chicken stock. Season with salt and pepper and braise covered in preheated oven for 20 minutes.

Arrange chicken, braised Jerusalem artichokes and apple slices in preheated deep plates, pour in chicken velouté and garnish with tarragon leaves.

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