Organic chicken cep mushrooms and foie gras galantine salad

For the chicken galantines:

• Prepare a dark poultry stock. Bone the chicken completely and divide it into 4 (2 breasts and 2 thighs).
• Flatten the meat, season it and add some filling.
• The filling: a piece of foie gras and a stick of boiled carrot or other vegetables. Wrap the stuffed chicken several times with film, forming a tight cylinder.
• Gently boil for 25 minutes.

For the garnishing:

• Fillet the mushrooms and confit them.
• Prepare the bouquetiere of fresh vegetables.

For the sauces:

• Bordeleises sauce  
• Emulsified mushroom sauce
• Base vinaigrette for the bouquetiere of fresh vegetables  

SET UP

• Cut the chicken, each cylinder into about 12 slices. Per serving: 8 slices, 4 breast and 4 thighs interspersed.
• Place the garnish next to the chicken, the bouquetiere of vegetables and the filleted mushrooms.
• Add the emulsified Sauce to the mushrooms, the bordeleise sauce to the chicken and the bouquetiere with the vinaigrette.
• Decorate with chives.