ingredients

350 g Swiss AOC Gruyère
4 supreme farm chicken (without skin)
16 very thin slices of Espelette pepper belly
4 carrots tops
4 turnips
12 flat beans
1 zucchini
12 thighs in pod
1 clove of garlic
2 tbsp. to s. olive oil
50 g of butter
Crushed black pepper

Equipment

Some wood peaks

Steps

Step 1

In advance. Detail 300 g of finely sliced ​​Gruyere, grate the rest.

2nd step

The supreme. Open them in 2 length without cutting them completely, put on the slices of Gruyere, pepper. Fold the net over. Wrap them in the belly (4 by supreme). Attach the 2 parts with the picks. Preheat the oven to 180 ° C (item 6).

In a casserole, color the supreme on all sides. Bake 8-10 min: the flesh must remain flexible. Deglaze with a little water.

Step 3

The vegetables. Wash them. Peel carrots and turnips, keep them whole with the tops.

Scoop the beans, remove the skin. Cut the zucchini into sticks. In a sauté pan, heat the oil and butter with the clove of garlic and vegetables. Cover and cook on low heat for 10 minutes, coating the vegetables with butter and oil.

Step 4

Serve. Warm up the supremes. Turn on the broiler. Arrange the vegetables in a dish, sprinkle with grated cheese, bake until lightly browned. Serve immediately: the supreme with the cooking juices and crispy vegetables.