125 g of dry white beans
1 small onion, chop
1 small carrot, cut in half
1 Bay leaf
16 young Repki
4 chicken approximately 400-500 g each
40 g butter, melted
300 ml chicken Veloute
1 St, l chopped chervil
1 tbsp chopped of chives
A few drops of truffle oil
100 ml sauce vinaigrette
Sea salt and freshly ground black pepper
1 Soak the dry beans overnight in cold water, then drain and place in a saucepan. Pour a lot of cold water, bring to a boil, add the onion, carrot and Bay leaf. Simmer 1 hour until tender. Drain in a colander, rinse under cold running water, drain, remove onion, carrot and Bay leaf. Season with salt and pepper. Preheat the oven to 190 °C.
2 blanch the turnips in boiling water for about a minute, drain and refresh under cold running water. Peel, cut into quarters, season with salt and pepper.
3 Chicks RUB with melted butter, salt and pepper. The breast of each chicken, cover with sheet of oiled paper or foil. Bake for 20-25 minutes. Check the readiness of meat, chicken is pierced between the leg and breast: if the juice is pink stands out, soak another 5-10 minutes in the oven.
4 Meanwhile, put the beans and turnips in a saucepan with Veloute and bring to a boil. Simmer without a lid for about 10 minutes, until sauce is not boiled to one third. Try the salt and pepper, season with chopped herbs and truffle oil.
5 When the chickens are ready, let them stand in a warm place for 10 minutes before serving. The juice from the bottom of the pan strain into a small saucepan, heat until boiling, add the vinaigrette and whisk thoroughly peremeshayte.
6 Feeding the chickens entirely. If you want, you have them in portions . Lay Veloute with turnip tops and beans on warmed serving plates. Then put the chicken, pour over the vinaigrette and serve.