{"id":182,"date":"2016-01-28T18:59:18","date_gmt":"2016-01-28T17:59:18","guid":{"rendered":"http:\/\/www.miam.cooking\/?p=182"},"modified":"2020-10-16T19:00:52","modified_gmt":"2020-10-16T17:00:52","slug":"supremes-de-poulet-sauce-cremeuse-a-lestragon-puree-de-butternut-poelee-de-legumes-rustiques-et-champignon-mi-cuit-au-chevre-frais-et-tomates-confites","status":"publish","type":"post","link":"https:\/\/www.miam.cooking\/index.php\/2016\/01\/28\/supremes-de-poulet-sauce-cremeuse-a-lestragon-puree-de-butternut-poelee-de-legumes-rustiques-et-champignon-mi-cuit-au-chevre-frais-et-tomates-confites\/","title":{"rendered":"SUPR\u00caMES DE POULET SAUCE CR\u00c9MEUSE \u00c0 L\u2019ESTRAGON, PUR\u00c9E DE BUTTERNUT, PO\u00caL\u00c9E DE L\u00c9GUMES RUSTIQUES ET CHAMPIGNON MI-CUIT AU CH\u00c8VRE FRAIS ET TOMATES CONFITES"},"content":{"rendered":"\n

Organis\u00e9 le 23 janvier dernier \u00e0 l\u2019Atelier des Chefs<\/a> par ENGIE (Cuisinez au Naturel),<\/a> l\u2019Ecochef Challenge a \u00e9t\u00e9 pour moi l\u2019occasion d\u2019\u00e9laborer cette recette. R\u00e9alis\u00e9es en 1 h avec une seule plaque de cuisson \u00e0 induction, ces 4 assiettes ont constitu\u00e9 un v\u00e9ritable challenge. J\u2019ai pu constater que cuisiner en consommant peu n\u2019est pas si simple qu\u2019on l\u2019imagine. Pourtant, j\u2019ai pris \u00e9norm\u00e9ment de plaisir durant cette superbe journ\u00e9e dans un lieu magique.<\/p><\/blockquote>\n\n\n\n

\"IMG_3718.JPG\"<\/figure><\/div>\n\n\n\n

Pour 4 personnes :<\/strong><\/p>\n\n\n\n

Pour le poulet :<\/strong><\/p>\n\n\n\n

  • 4 supr\u00eames de poulet<\/li>
  • 30 cl de cr\u00e8me liquide<\/li>
  • 1 tasse de bouillon de l\u00e9gume non sal\u00e9<\/li>
  • 25 cl de vin blanc<\/li>
  • 2 branches d\u2019estragon + quelques une pour la d\u00e9coration<\/li>
  • 2 gousses d\u2019ail<\/li>
  • 1 cuil. \u00e0 soupe d\u2019huile d\u2019olive<\/li><\/ul>\n\n\n\n

    Pour la pur\u00e9e de butternut :<\/strong><\/p>\n\n\n\n

    • \u00bd courge Butternut<\/li>
    • 50 g de beurre sal\u00e9<\/li>
    • poivre du moulin<\/li><\/ul>\n\n\n\n

      Pour la po\u00eal\u00e9e de l\u00e9gumes rustiques :<\/strong><\/p>\n\n\n\n

      • 4 pommes de terre type charlotte<\/li>
      • 2 carottes<\/li>
      • 2 panais<\/li>
      • 2 gousses d\u2019ail<\/li>
      • 1 oignon vert<\/li>
      • 1 feuille de laurier<\/li>
      • 1 branche de thym<\/li>
      • 1 cuil. \u00e0 soupe d\u2019huile d\u2019olive<\/li>
      • 50 g de beurre sal\u00e9<\/li><\/ul>\n\n\n\n

        Pour les champignons farcis :<\/strong><\/p>\n\n\n\n

        • 4 beaux champignons de Paris<\/li>
        • 100 g de fromage de ch\u00e8vre frais<\/li>
        • une dizaine de tomates s\u00e9ch\u00e9es<\/li>
        • 2 cuil. \u00e0 soupe d\u2019huile d\u2019olive<\/li>
        • fleur de sel<\/li>
        • poivre du moulin<\/li><\/ul>\n\n\n\n

          1 \u2013<\/strong> Nettoyer et pr\u00e9parer tous les l\u00e9gumes, \u00e9plucher l\u2019ail et l\u2019oignon puis r\u00e9server<\/p>\n\n\n\n

          2 \u2013<\/strong> D\u00e9couper la courge en gros cubes et la cuire dans un peu d\u2019eau sal\u00e9e. Une fois cuite (la pointe du couteau doit rentrer facilement), l\u2019\u00e9goutter et l\u2019\u00e9craser \u00e0 l\u2019aide d\u2019une fourchette ou d\u2019un presse pur\u00e9e. Ajouter le beurre et l\u2019assaisonnement puis r\u00e9server<\/p>\n\n\n\n

          3 \u2013<\/strong> D\u00e9couper les autres l\u00e9gumes en gros cubes, les blanchir 3 \u00e0 4 minutes \u00e0 l\u2019eau bouillante (5 \u00e0 6 minutes pour les pommes de terre)<\/p>\n\n\n\n

          4 \u2013<\/strong> Faire fondre le beurre dans un peu d\u2019huile dans une grande po\u00eale puis y d\u00e9poser les cubes de l\u00e9gumes, le thym et le laurier. Laisser cuire environ 5 minutes (les l\u00e9gumes doivent \u00eatre encore un peu fermes). Ajouter l\u2019ail et l\u2019oignon \u00e9minc\u00e9s et r\u00e9server hors du feu avec un couvercle.<\/p>\n\n\n\n

          5 \u2013<\/strong> Dans une autre poele, faire dorer les supr\u00eames de poulet dans un m\u00e9lange d\u2019huile et de beurre avec l\u2019ail \u00e9minc\u00e9. Lorsqu\u2019ils sont bien dor\u00e9s, ajouter le vin blanc et laisser r\u00e9duire jusqu\u2019\u00e0 \u00e9vaporation presque compl\u00e8te. Ajouter le bouillon et la cr\u00e8me ainsi que les tiges d\u2019estragon et laisser mijoter environ 12 minutes.<\/p>\n\n\n\n

          \"Ecochef
          La s\u00e9lection de samedi dernier \u00e9tait purement f\u00e9minine.<\/figcaption><\/figure><\/div>\n\n\n\n

          6 \u2013<\/strong> En cours de cuisson d\u00e9poser dans la po\u00eale les champignons t\u00eates en bas et laisser cuire 3 \u00e0 4 minutes.<\/p>\n\n\n\n

          7 \u2013 <\/strong>Pendant ce temps, \u00e9craser le fromage frais avec les tomates s\u00e9ch\u00e9es \u00e9minc\u00e9es, un peu d\u2019huile d\u2019olive, de la fleur de sel et du poivre du moulin.<\/p>\n\n\n\n

          8 \u2013<\/strong> Sortir les champignons de la po\u00eale et les garnir avec ce m\u00e9lange pendant qu\u2019ils sont encore chauds<\/p>\n\n\n\n

          9 \u2013<\/strong> Dresser les assiettes avec un fond de pur\u00e9e de butternut dans un cercle puis les l\u00e9gumes par dessus. D\u00e9poser un supr\u00eame, arroser avec un peu de jus de cuisson puis d\u00e9poser le champignon dans l\u2019assiette.<\/p>\n\n\n\n

          Ce plat s\u2019accompagne parfaitement d\u2019un sancerre blanc ou d\u2019un Brouilly frais.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

          Organis\u00e9 le 23 janvier dernier \u00e0 l\u2019Atelier des Chefs par ENGIE (Cuisinez au Naturel), l\u2019Ecochef Challenge a \u00e9t\u00e9 pour moi l\u2019occasion d\u2019\u00e9laborer cette recette. R\u00e9alis\u00e9es en 1 h avec une seule plaque de cuisson \u00e0 induction, ces 4 assiettes ont constitu\u00e9 un v\u00e9ritable challenge. J\u2019ai pu constater que cuisiner en consommant peu n\u2019est pas si simple qu\u2019on […]<\/p>\n","protected":false},"author":2,"featured_media":183,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":""},"categories":[2],"tags":[],"yoast_head":"\nSUPR\u00caMES DE POULET SAUCE CR\u00c9MEUSE \u00c0 L\u2019ESTRAGON, PUR\u00c9E DE BUTTERNUT, PO\u00caL\u00c9E DE L\u00c9GUMES RUSTIQUES ET CHAMPIGNON MI-CUIT AU CH\u00c8VRE FRAIS ET TOMATES CONFITES - MI\u00c0M by Emma<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.miam.cooking\/index.php\/2016\/01\/28\/supremes-de-poulet-sauce-cremeuse-a-lestragon-puree-de-butternut-poelee-de-legumes-rustiques-et-champignon-mi-cuit-au-chevre-frais-et-tomates-confites\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SUPR\u00caMES DE POULET SAUCE CR\u00c9MEUSE \u00c0 L\u2019ESTRAGON, PUR\u00c9E DE BUTTERNUT, PO\u00caL\u00c9E DE L\u00c9GUMES RUSTIQUES ET CHAMPIGNON MI-CUIT AU CH\u00c8VRE FRAIS ET TOMATES CONFITES - MI\u00c0M by Emma\" \/>\n<meta property=\"og:description\" content=\"Organis\u00e9 le 23 janvier dernier \u00e0 l\u2019Atelier des Chefs par ENGIE (Cuisinez au Naturel), l\u2019Ecochef Challenge a \u00e9t\u00e9 pour moi l\u2019occasion d\u2019\u00e9laborer cette recette. R\u00e9alis\u00e9es en 1 h avec une seule plaque de cuisson \u00e0 induction, ces 4 assiettes ont constitu\u00e9 un v\u00e9ritable challenge. 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