Coucou de Malines with mushrooms and ravioli
Coucou de Malines with mushrooms and ravioli
Ingredients
- Ravioli Tartufo e Funghi – 3 pcs
- Mechelen Cuckoo chicken – ½ breast
- Bacon – 25 g
- Button mushrooms – 1 dozen
- Caramelized pearl onions – 1 dozen
- Bouquet garni – 1 pc
- Thyme – 1 bunch
- Dry white wine – ½ glass
- Butter – 50 g
- Cream – 15 cl
- Salt and pepper
Preparation
- Bring the white wine to a boil. Remove from heat, add the thyme, and let it steep for 10 minutes.
- Remove the thyme, add the cream, and season to taste. Bring to a boil and simmer until the sauce thickens, then stir in the butter.
- Sear the Mechelen Cuckoo chicken breast until golden brown. Add the button mushrooms, bacon and bouquet garni. Allow to brown well.
- Place in the oven at 160°C (320°F), basting regularly with the cooking juices and add the onions 5 minutes before the end of the cooking time. The chicken is done when the internal temperature reaches 74°C.
- Reheat the ravioli in lightly salted boiling water for 5 minutes.
- Serve a piece of chicken with the garnish. Add the ravioli, cover with sauce and garnish with a few sprigs of thyme.