Menu

Ingredients

+

Chicken

  • Chicken 3000.0 g

Demi-Glace Sauce

Sauce

  • Corn Oil 30.0 g
  • Shallots, chopped 80.0 g
  • Garlic, chopped 30.0 g
  • Button Mushrooms, diced 250.0 g
  • Shitake Mushrooms, diced 150.0 g
  • White Wine 100.0 g
  • Demi-Glace Sauce 200.0 g
  • Cream Fraiche 200.0 g
  • Salt 6.0 g
  • Pepper 2.0 g
  • Tarragon, chopped 10.0 g

Leek Oil

  • Corn Oil 300.0 g
  • Leeks (green parts) 300.0 g

Vegetables


Baking is a healthy option to cooking this popular lean protein. Complemented with fragrant mushroom sauce and leek oil, this version is best served up hot and juicy from the oven.

...

Preparation

  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 stock 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.
Menu
Recipes
Products
Courses