Mix the melted butter with the garlic clove, salt, and pepper, brush the bread slices on both sides. Place the bread slices on a baking sheet and bake for 5 minutes in the oven (Th.8). When the bread is golden brown, remove them from the oven. Cut the slices into 3.
Cut the granny apple into thin sticks, drizzle with lemon juice.
In a thick-bottomed casserole, pour in the white wine, chopped garlic clove, olive oil and a few sprigs of thyme. Bring to a boil, lower the heat and arrange the chicken whites at the bottom of the casserole. Season with salt and pepper. Cover and cook 15 minutes over low heat.
Turn the chicken breast halfway through cooking. At the end of cooking, remove the chicken breast from the pan. Let them cool and cut into pieces.
Prepare the sauce by mixing the liquid cream, half a teaspoon of ground pepper, mustard seeds and a pinch of salt. Set aside.
Cut the small celery branches into small pieces. Cut the base of the endives. Divide beautiful leaves among 6 plates or large bowls.
Mix the chicken with the creamy sauce and celery. Spread the preparation in the center of the plates over the endives. Arrange the granny apple sticks and croutons. Sprinkle the plates with thyme leaves.
My name is Patricia Kettenhofen, I am a photographer and for many years I have been working exclusively in the culinary world by capturing images that I wish authentic for many customers; I’m also a recipe writer and culinary stylist ... but for my images... Everything inspires me in my profession: the markets, the interior of my neighbour’s fridge, high school canteens, an apple vendor, a crate of carrots, the hands of a gardener, the speech of a farmer or a grandmother who makes her garden, the great chefs of course, books, foreign recipes; my box and I work for you with great humility, it is important in this profession.