Roast chicken leg, butternut squash with rosemary honey and cream of chicken with Fu Lian Bio

Preparation

1. The chicken

• Preheat the oven to 200°.
• Separate the thigh from the drumstick. Splice the drumstick.
• Place the 4 thighs and drumsticks in a dish. Salt and drizzle with olive oil. Cook in the over at 200° for 40 minutes until the skin is crispy.

2. The accompaniment

• Peel the butternut squash and cut into slices 1 cm thick.
• Remove the seeds from the slices at the bottom of the squash.
• Place them on a baking tray and drizzle with 15 g of rosemary honey. Salt and place in the over with the chicken for 20 minutes.

3. The sauce

• Dissolve the powdered chicken stock cube in 50 cl water.
• Heat the check stock and 50 cl cream, bring to the boil to reduce the cream.
• Add the Fu Lian leaves directly into the liquid.
• Infuse while simmering for 10 minutes. Remove from the heat and continue infusing for 30 minutes. Filter and return the sauce to the heat to reduce slightly.
• The sauce should be thick and creamy.
• Adjust the seasoning.
• Keep warm.

4. To serve

Place 2 discs of butternut on a plate. Place the thighs flat and then the drumstick beside it. Coat generously with sauce and decorate with fresh herbs.