Tosti from Kemper country fowl fillets with mustard sauce

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Adelicious main course from Gelderland: Tosti from Kemper country fowl fillets with Doesburg mustard sauce. This recipe comes from Buitenleven  (the magazine of ANWB), and was featured in a report about the culinary heritage of the Netherlands, with one specific dish from each province.

For 4 persons:

  • 1 double chicken breast, ± 500 grams (from Kemper Landhoen)
  • 100 ml white wine
  • 400 ml poultry stock
  • 10 sprigs of tarragon
  • 8 large slices of sourdough bread
  • 6 tablespoons of oil
  • 300 grams spinach
  • 100 ml cream
  • 3 tablespoons Doesburg mustard

Preheat the oven to 200° C. Sprinkle the chicken breast with salt and pepper and place in a saucepan. Add the wine, stock and half of the tarragon sprigs and slowly bring the chicken to the boil. Put a lid on the pan and keep the chicken at the boil for ± 5 minutes (poach). Turn off the heat and let the chicken cool in the cooking liquid for another 15 minutes. Remove the chicken and keep warm under foil. Strain the cooking liquid from the chicken and reduce it to 100 ml.

Brush the slices of sourdough bread with 4 tablespoons of the oil and place them on a wire rack. Bake them in the oven for about 10 minutes to form large golden brown crostinis.

Bring the cooking liquid with the cream to the boil and stir in the mustard. Season the sauce with some salt and pepper. Wash the spinach well. Heat a wok over high heat with the rest of the oil and fry the spinach for a minute until it wilts. Sprinkle with some salt. Place the spinach in a sieve and let it drain.

Tear the chicken breasts apart into strips and use this to cover 4 giant crostinis with the spinach. Place them in the middle of a plate and place another crostini diagonally against it. Spoon the sauce around it. Strip the leaves from the rest of the tarragon sprigs, chop them roughly and scatter them over the dish.

Source: Culy by
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