For those who love strawberries:
1. blanch the poularde in salted water for about 2 min. Now place in a large saucepan with cold water and bring to the boil.
Quarter the onion, clean and coarsely dice the greens, add to the poularde with juniper, lovage, bay leaf, peppercorns and a little salt. Cook at low temperature for about 40 minutes.
Remove the poularde, drain it and let it cool down a little bit.
Remove the skin and fat, cut the meat into cubes of about 2 cm. Pour the clear soup through a fine sieve and cool as well.
Heat butter in a saucepan. Sauté flour in it without coloring, extinguish with white wine and sherry and whisk until smooth. Measure 500 ml of clear soup, pour it into the sauce mixture and cook for 5 minutes. Add the whipped cream and cook for another 5 minutes.
Clean and quarter the mushrooms, clean and finely dice the fennel, peel and finely dice the shallots. Blanch the tomatoes, skin, cut into eighths, remove the seeds and cut into slices about 1 cm thick.
Mix the mushrooms, fennel and shallot cubes, tomato wedges and peas with the sauce, chicken and chopped tarragon. Season with lime juice, salt and pepper. Serve with potato pancakes.
Time needed : 1 hour 15 min
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