Chicken-Hazelnut Quenelles
Submitted by Sailor
Silky chicken mousse folded with chopped hazelnuts, shaped into elegant quenelles, and poached in chicken stock. A classic French technique with just 8 ingredients and stunning results.
YIELD
2 servingsPREP
10 minCOOK
10 minREADY
200 minQuenelles sound intimidating, but they’re really just fancy dumplings with a French accent.
Chicken breast gets pureed smooth in a food processor with eggs, butter, and heavy cream to form a light, airy mousse.
Chopped hazelnuts get folded in for a subtle, toasty crunch in every bite.
Chill the mousse, shape it into delicate ovals with two spoons, and poach gently in simmering chicken stock for just three minutes.
The result is pillowy, refined, and looks like something from a Parisian bistro.
Kitchen Tips
- Chill the mousse thoroughly: Cold mousse holds its shape when you form the quenelles. Warm mousse is a sticky, uncooperative mess.
- Two-spoon shaping: Scoop with one spoon, then pass back and forth between both to form a smooth oval. A bit of practice and you’ll have it.
- Barely simmer the stock: You want gentle bubbles, not a rolling boil. Rough water will break the quenelles apart.
- Skin the hazelnuts: Toast them briefly, then rub in a kitchen towel. The papery skins turn bitter if left on.
Ingredients
Directions
In a food processor place the chicken breasts, salt, and pepper.
Purle them until a smooth consistency is achieved.
Add the eggs one at a time and blend them in well.
Add the butter and blend it in.
With the food processor still running, slowly add the heavy cream so that it is mixed in well.
In a medium bowl place the purled chicken mixture.
Add the hazelnuts and mix them in.
Place the mousse in the refrigerator so that it chills.
Remove the chilled mousse and, using 2 spoons, form it into 12 egg-shaped quenelles.
Place the chicken stock in a medium saucepan and heat it on medium high until it almost reaches a boil.
Place the quenelles in the stock and cook them for 3 minutes.
Turn them once during the cooking process.
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