Corn Chicken Stuffed with Bread on Winter Vegetables with Potato Patties

Peel the onions, dice finely. Cut bacon into small cubes, brown both in a little bit of olive oil. Chop chives, parsley. Heat milk, dice bread and mix with egg, chives and parsley. Pour milk over, mix well and season with salt, pepper and nutmeg. Allow quantity to soak in for a few minutes.

Cut off roses from broccoli, clean. Remove outer leaves from cabbage, cut out stem, cut into coarse leaves.

Peel carrots, rutabagas, clean spring leeks, cut the whole into pieces. Remove the outer leaves from the Brussels sprouts, cut them in half, cut out the stem a little bit. Clean, make, peel and finely press the potatoes. Add egg yolks, bacon onions, chives, parsley, mix well, season with salt, pepper and nutmeg, form small cookies.

Rinse chicken, rub dry with paper towel, fill with bun mixture, close with wooden sticks, fry in a frying pan with hot olive oil, pour poultry stock, roast in the stove at 175 °C for 45 minutes until golden brown.

In between repeatedly baste with the stock. Heat frying pan with clarified butter, add vegetables, sauté well, season with salt and pepper, pour in vegetable soup, cook until al dente, finally fold in herb butter. Brown potato patties in hot clarified butter on both sides. Cut chicken into quarters and drain sauce. Arrange chicken on a flat plate in the middle.

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