Perlhuhn mit Pfifferlingen

Ingredients

• 4 Perlhuhnbrüste (Suprême oder Hähnchenbrust Suprême)
• 250 g Bratwurstbrät
• Salz
• Pfeffer (aus der Mühle)
• 1 EL Butterschmalz
• 250 ml trockener Weißwein
• 400 g Pfifferlinge
• 2 Schalotten
• 2 EL Butter
• 1 Handvoll Thymian

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heat.

2. 2.

   Rinse the Perlhuhn breasts, pat dry and cut a pocket on each side. Fill pockets with the sausage mixture and secure with toothpicks. Season breasts with salt and pepper and brown all sides in hot pan with clarified butter. Deglaze with some wine and bake for about 30 minutes (skin up). Baste occasionally with pan juices and add more wine if needed.

3. 3.

   Clean chanterelles and cut smaller if desired. Peel and finely dice shallots. Sauté together with chanterelles in a hot skillet with butter briefly. After about 20 minutes, spread around the breasts. Rinse thyme, shake dry, pluck leaves, scatter over meat and finish cooking. If desired, turn on grill during last minutes to brown.

4. 4.

   Taste sauce before serving.