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Suprême de volaille farci, minigratin dauphinois et poêlée de champignons des bois
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Ingredients
- 80 g d'oignon, coupé en deux
- 30 g d'huile d'olive
- 120 g de porto
- 140 g de figues sèches (12 figues env.)
- 10 g de beurre, et un peu pour les ramequins
- 600 g de pommes de terre, coupées en rondelles
- 6 pincées de sel, à ajuster en fonction des goûts
- 6 pincées de poivre moulu, à ajuster en fonction des goûts
- 200 g de crème liquide 30-40% m.g.
- 500 g d'eau
- 6 filets de poulet
- 500 g de champignons frais variés des bois
- 3 brins de persil frais, équeutés et ciselés
- Nutrition
- per 1 portion
- Calories
- 2010.8 kJ / 479.8 kcal
- Protein
- 33.2 g
- Carbohydrates
- 37.7 g
- Fat
- 20.5 g
- Saturated fat
- 10.5 g
- Fiber
- 6.2 g
- Sodium
- 1015.2 mg
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