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

  1. Bring the white wine to a boil. Remove from heat, add the thyme, and let it steep for 10 minutes.
  2. 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.
  3. Sear the Mechelen Cuckoo chicken breast until golden brown. Add the button mushrooms, bacon and bouquet garni. Allow to brown well.
  4. 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.
  5. Reheat the ravioli in lightly salted boiling water for 5 minutes.
  6. Serve a piece of chicken with the garnish. Add the ravioli, cover with sauce and garnish with a few sprigs of thyme.
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Ravioli Tartufo e Funghi

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