Festive poultry platter

Name: Festive poultry platter
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g small waxy potatoes; 120 g Shallots; 300 g white mushrooms; 400 g Leeks (leek); 200 g cherry tomatoes; 2 Garlic cloves; 8 Stem(s) Thyme; 1 (approx. 400 g) Chicken breast with skin; 4 Chicken drumsticks with skin (à approx. 120 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 125 ml dry vermouth (e.g. Martini); 400 ml Poultry stock; 250 g Whipped cream; 1-2 TEASPOONS Sea salt; 1 pinch Sugar

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g small waxy potatoes
120 g Shallots
300 g white mushrooms
400 g Leeks (leek)
200 g cherry tomatoes
2 Garlic cloves
8 Stem(s) Thyme
1 (approx. 400 g) Chicken breast with skin
4 Chicken drumsticks with skin (à approx. 120 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
125 ml dry vermouth (e.g. Martini)
400 ml Poultry stock
250 g Whipped cream
1-2 TEASPOONS Sea salt
1 pinch Sugar

Directions

1
Wash the potatoes, boil in water and cook over medium heat for about 15 minutes. In the meantime peel and clean the shallots. Clean the mushrooms, leave small ones whole and larger ones in half.
2
Clean, wash and cut the leek into rings. Wash the tomatoes. Peel garlic and chop finely. Wash thyme, dab dry and remove the leaves from 4 stems and chop finely. Cut chicken breast into 4 pieces.
3
Wash poultry parts, dab dry and season with salt and pepper. Drain the potatoes, rinse with cold water and drain. Heat 2 tablespoons of oil in a frying pan and fry the chicken parts for about 5 minutes until golden brown.
4
Take it out. Fry the shallots, garlic, 4 thyme stalks and leek in the frying fat for about 5 minutes. Deglaze with vermouth and boil down for about 3 minutes. Add chicken stock and cream and bring to the boil. Add chicken parts and stew covered for about 25 minutes.
5
Meanwhile peel potatoes. Heat 1 tablespoon of oil in a pan and fry the potatoes until golden brown. Sprinkle with sea salt. 10 minutes before the end of the cooking time add tomatoes to the chicken pot and continue to braise without a lid.
6
Remove thyme stalks, stir in chopped thyme and season the sauce with salt, pepper and sugar. Remove the chicken breast and remove the meat from the bone. Arrange meat, sauce and potatoes on plates.