Steamed Chicken in Celadon Dressing
The Ingredients you will need are:
Season the inside of the bird with salt and pepper, stuff in the bouquet garni, and truss the chicken. Rub it with the olive oil and put it in a cooking bag, forcing the air out of the bag as much as possible and tying it tightly just above the tailbone.
Bring 2 inches of water to a boil in the bottom of a steamer. Put the steamer tray in lace, place the chicken on top of it, and cover tightly with the steamer lid. Steam until the juices in the bag are clear, about 1 hour.
Empty the juices into a small saucepan and reduce them to 2 tablespoons over medium-high heat. Add the chervil, vinegar and hazelnut oil. Empty into a blender and process until pale green. Taste the dressing and correct the seasonings as needed.
Carve the chicken into four or six serving pieces and arrange them on a platter. Surround the chicken with the mesclun greens. Drizzle the dressing over the chicken and greens, and serve.
This recipe will serve 4 to 6 people.