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Chicken

  • Chicken 3000 g

Demi-Glace Sauce

Sauce

  • Corn Oil 30 g
  • Shallots, chopped 80 g
  • Garlic, chopped 30 g
  • Button Mushrooms, diced 250 g
  • Shitake Mushrooms, diced 150 g
  • White Wine 100 g
  • Demi-Glace Sauce 200 g
  • Cream Fraiche 200 g
  • Salt 6 g
  • Pepper 2 g
  • Tarragon, chopped 10 g

Leek Oil

  • Corn Oil 300 g
  • Leeks (green parts) 300 g

Vegetables

  1. Chicken

    • De-bone the chicken and sear it till golden brown.
    • Bake the chicken at 120 degree Celsius.
    • 8 mins for chicken breast and 15mins for chicken leg.
  2. Demi-Glace Sauce

    • In a pot, mix all the ingredients well and bring to boil.

  3. Sauce

    • Heat up pan, caramelize shallots and garlic.
    • Add in mushrooms and saute till brown.
    • Deglaze with white wine and reduce till ½.
    • Add in Demi-Glace sauce and crème fraiche.
    • Bring to boil and add in seasoning.
    • Fold in chopped tarragon and set aside.
  4. Leek Oil

    • Heat the oil until 60 degrees Celsius.
    • Clean and cut the green of the young leek.
    • Blend together and stain through a fine sieve.
    • Season and cool down.
  5. Vegetables

    • In a pot, bring water, butter and bouillon to boil.
    • Braised fennel and leek in butter stock mixture.
    • Half the red shallots and roast them with olive oil in a shallow pan.
  6. Before Serving

    • Plate the chicken.
    • Place the prepared vegetables around the chicken.
    • Pour the sauce with the mushroom and tarragon over the chicken.
    • Ready to serve.
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