Roast chicken with apple and onion confit and pommes mousseline [Anne-Sophie Pic] from Eating with the Chefs: Family Meals from the World's Most Creative Restaurants by Per-Anders Jorgensen

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Notes about this recipe

  • Charlotte_vandenberg on July 14, 2019

    Very tasteful, however I’m not sure I’m making this again. The chicken was beautifully cooked and tender, but to reduce the broth and cider to ‘sirupy’ takes hours, maybe reduce the amount of fluid in the pressure cooker. I didn’t make the mousseline as you can see in the picture

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