‘crepinette’ De Volaille Au Foie Gras Recipe
chicken and foie gras, last year’s pear, pommes purée
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
For the Pommes Purée
Method
Preparation of Crepinette
- 1
Prepare the Filling
In a mixing bowl, combine the diced foie gras, last year's pear, salt, and black pepper. Mix well until all ingredients are incorporated.
- 2
Stuff the Chicken
Take each chicken thigh and carefully stuff it with the foie gras and pear mixture. Secure with kitchen twine or toothpicks.
- 3
Sear the Chicken
In a large skillet, melt butter over medium-high heat. Add the stuffed chicken thighs and sear on both sides until golden brown, about 4-5 minutes per side.
- 4
Cook Through
Reduce the heat to low, cover, and cook for an additional 15-20 minutes until the chicken is cooked through.
Preparation of Pommes Purée
- 5
- 6
Mash the Potatoes
Drain the potatoes and return them to the pot. Add heavy cream, butter, salt, and pepper. Mash until smooth and creamy.
Assembly
- 7
Plate the Dish
On a serving plate, place a generous scoop of pommes purée. Top with the stuffed chicken thigh and drizzle with any remaining pan juices.
- 8
Serve
Garnish as desired and serve immediately.
