ingredients

6 farm chicken supreme
1 strainer
525 g of Swiss AOC Gruyère
30 slices of ventrèche with very fine Espelette chilli
6 carrots tops
4 turnips
12 flat beans
1 zucchini
12 thighs in pod
1 clove of garlic
1 cl of olive oil
50 g of butter
Black pepper

Steps

Farm chicken with gruyere and vegetables

Preparation:

Soak the strainer 1 hour. Spin it out and spread it out. Remove the skin on the white of the supreme and incise it at its center. Slice the Swiss AOC Gruyère finely (about 2-3 mm). Sprinkle the slices of Swiss AOC Gruyère with black pepper from the mill (coarsely crushed) and place in the center of the chicken.

Roll up the supremes in the slices of ventrèche (4 slices per supreme), then in the strainer letting out the sleeve. Stain the two sides of the supreme in a casserole and bake at 180 ° C for 6 to 8 minutes depending on their size. Let stand 2-3 minutes, then deglaze the casserole with a little water to make a juice.

The vegetables au gratin:

Peel carrots and turnips , prune and preserve the tops. Shelling the beans. Remove the first skin. Wash the beans flat. Cut into 2. Cut the zucchini into sticks. Heat a sautoir with olive oil and butter and garlic clove. Arrange the vegetables and place a sheet of parchment paper on top. Cook the vegetables gently, coating them well with the butter. Salt, pepper. When ready to serve, place the vegetables in cookie cutters and sprinkle with grated Swiss Gruyere AOC on the vegetables and color under the grill.

Crispy Swiss Gruyère AOC and ventrèche :

Spread the remaining 4 ventrèche slices on a plate and cover with grated Swiss AOC Gruyère cheese. Bake under the grill until coloring. Let it harden off the plate.

Dressage :

Arrange vegetables and supremes. Sprinkle the juice supremes and arrange the crisps.