Chicken in Sauce Artichoke

 Chicken in Sauce Artichoke

What a delicious indulgent, meal-fit-for-company!

If you have some one to impress, then make THIS!

Preparation time: 15 minutes 

Cooking time: 75 minutes

Servings: for 4 people

Ingredients:

• 1 chicken weighing 1.2 kg
• 1 lemon and a half 
• 1 onion
• 1 carrot
• 2 leeks
• 1 stalk of celery 
• 1 clove of garlic 
• 1 bouquet garni (laurel, thyme and parsley tied together) 
• 1 clove, 
• 2 yolks 
• 20 g of low-calorie spreadable fresh cheese 
• 1 teaspoon of chopped herbs (chives, tarragon, parsley and chervil) 
• 1.8 kg of artichokes, 
• 1.5 liters of water 
• 1 teaspoon of cream 
• sale coarse and fine pepper

Preparations:

1. Peel and halve the onion and plant the clove in one of the halves. 
2. Clean and cut the carrot into 4 lengthwise. 
3. Peel and tie together the leeks and the celery stalk. 
4. Rub the chicken with 1/2 lemon and put it in a large saucepan. 
5. Add the vegetables, bouquet garni, garlic and pour over cold water until it is 2 cm thick over the chicken. 
6. Season with coarse salt. Bring to the boil, skim off the foam and cook over low heat for 40 minutes. 
7. While the chicken is cooking, prepare the mousse: remove the stem of the artichokes, wash them and cook them for 30 in salted water with lemon juice added. 
8. Let them cool then remove the leaves and the beard. Cut the funds into 4 and blend them together with the cream and 15 cl of the cooking water. 
9. Season with salt and pepper. When the chicken is almost cooked, take 15 cl of broth and keep it aside. 
10. Prepare a zabaglione with the egg yolks (see recipe for artichoke bottoms with mushrooms), add the fresh cheese. 
11. Mix with a whisk, pour in the warm, defatted broth, beating with a whisk. 
12. Put the finely chopped herbs and season with salt and pepper. 
13. When serving, cut the chicken into pieces, remove the skin, arrange the pieces on plates and coat with the sauce. Add the artichoke mousse.