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Le Chaudron recipe
Quenelles de volaille à la crème douce
Chicken quenelles in mild cream sauce
⏱ 35 minServes 4Medium210 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
250 g (9 oz)ground chicken breast
1egg
3 tbspbreadcrumbs
200 ml (¾ cup)light cream
1bunch of parsley, chopped
- 250 g (9 oz) ground chicken breast
- 1 egg
- 3 tbsp breadcrumbs
- 200 ml (¾ cup) light cream
- 1 bunch of parsley, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the chicken with the egg and breadcrumbs.
- Shape into small ovals with two spoons.
- Poach in simmering water for 10 minutes until they float.
- Drain and cover with warmed cream and chopped parsley.
- They should be soft enough to cut with a fork.
- Let cool and serve with rice or mash.
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