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

Serves 4 Dish
  • medium
  • 20min
  • 40min
Roast chicken leg, butternut squash with rosemary honey and cream of chicken with Fu Lian Bio

Ingredients

  • 15 g of Oolong Fu Lian Bio
  • 4 chicken legs (240 g)
  • 1 butternut squash
  • 50 cl full cream
  • 1 chicken stock cube
  • 15 g rosemary honey
  • 1 tbsp olive oil
  • 50 cl water
  • Fine salt

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.

Serving suggestion

Fu Lian is an oolong with a delicate taste. Its aroma combines perfectly with the cream in numerous recipes!