Chicken breasts with champagne, foie gras sauce and vegetable stew

Step 1

Cut the vegetables into regular and harmonious pieces. Cook the vegetables separately in a pressure cooker with salt, butter and a dash of stock. Check for doneness by pricking the vegetables. Put all the vegetables together and keep warm in a bain-marie.

Step 2

Salt the breasts and colour the skin side, take out and put in a pot and add half of the champagne and stock. Add the chopped ginger. Cook very gently, covered, for about 7 minutes. Reserve the breats in a warm place.

Step 3

Add in the same pan, the rest of the Champagne, stock and cream. Reduce by half. Adjust the seasoning. Add the foie gras and lemon juice and mix. Emulsify before serving to make it frothy.

Step 4

Arrange vegetables in a hot bowl. Place the breasts, cut into 3, on top of the vegetables.
Spoon over with sauce, add a turn of freshly ground pepper and garnish with chervil.

Step 5