Recipe of Homemade Poulet au mascarpone au Cook Expert

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Many things affect the quality of taste from Poulet au mascarpone au Cook Expert, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Poulet au mascarpone au Cook Expert delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Poulet au mascarpone au Cook Expert is Pour 6 à 8 pers. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Poulet au mascarpone au Cook Expert estimated approx 50 mn.

To get started with this recipe, we have to prepare a few components. You can have Poulet au mascarpone au Cook Expert using 14 ingredients and 8 steps. Here is how you cook it.

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Ingredients and spices that need to be Take to make Poulet au mascarpone au Cook Expert:

1. 1 poulet fermier (environ 1,8 kg)
2. 500 g champignons de Paris frais (des gros)
3. 15 cl vin blanc sec
4. 150 g mascarpone
5. 20 cl crème liquide légère
6. 3 CS d'huile d’olive
7. 1 cube volaille
8. 1 CS d'ail des ours
9. Ciboulette ciselée
10. 1 feuille de laurier
11. 2 cc d'estragon
12. 2 jaunes d’œuf
13. Sel de Guérande gris
14. Poivre

Steps to make to make Poulet au mascarpone au Cook Expert

1. Découper le poulet en 6 à 8 morceaux. Les saler au sel de Guérande.
2. Dans une cocotte (ici cocotte Magimix), mettre 2 CS d'huile d'olive et les morceaux de poulet. Les faire saisir à feu vif jusqu'à ce que les morceaux soient bien dorés de chaque côté.
3. Y ajouter le vin blanc, l'estragon et la feuille de laurier, poivrer et laisser cuire une trentaine de minutes à couvert à feu moyen.
4. Pendant ce temps, trier, rincer et émincer les champignons. Mettre 1 CS d'huile d'olive dans la cuve inox munie du pétrin XL et lancer EXPERT 1 MN / VIT 2A / 140°.
5. Ajouter les champignons et lancer EXPERT 20 MN / VIT 2A / 140° SANS LE BOUCHON.
6. Ajouter le cube volaille émietté, la crème, le mascarpone, l'ail des ours, la ciboulette, l'estragon, les 2 jaunes d’œufs préalablement battus, bien mélanger le tout à l'aide de la spatule, remettre le bouchon du couvercle et lancer EXPERT 5 MN / VIT 1A / 120°.
7. Ajouter la sauce aux champignons obtenue dans la cocotte avec le poulet en mélangeant bien le tout avec une cuiller en bois, puis laisser mijoter à feu doux quelques minutes
8. Servir à l'assiette avec des pâtes, du riz ou des pommes de terre vapeur.

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