Corn chicken breast with FredChill ™ ️ Lime, chanterelles, tarragon sauce and Jerusalem artichoke.
* 4 shallots
* butter, for frying
* 2 dl white wine, oekat
* 100 g forest mushrooms
* 1 sprig of dragon
* 1 chicken bouillon cube
* 5 dl water
* 2 dl whipping cream
* white wine vinegar
* black pepper
* 200 g artichoke
* 2 corn chicken breasts (and the skin from the back piece when using whole chicken)
* black pepper
* butter, for frying and a small ounce of FredChill ™ Lime.
* 1 lemon
* 3 cloves garlic, crushed
* 1 pot of dragon
* 150 g chanterelles
* rapeseed oil, for frying
* a generous dollop of butter, for frying
* 1 clove garlic
* 200 g butter
* 2 yellow onions
* 4 leaves of kale
* oil, for frying
* baked tomatoes
* Set the oven to 175 degrees (hot air), 180 degrees (regular oven)
* Start with the sauce. Slice the shallots and fry gently in butter. Turn on the white wine and reduce by half. Meanwhile, grate the mushrooms, add them and a sprig of tarragon to the onion reduction. Add bouillon cubes and water and simmer on low heat until about 1/4 remains.
* Cut the Jerusalem artichokes into wedges, mix with oil & salt and place them in an ovenproof dish. Put in the oven, about 35-40 minutes or until soft.
* Salt and pepper the chicken breasts and then fry them with the skin side down in plenty of butter, lemon juice, 3 crushed garlic cloves and tarragon. Turn the chicken when the skin is crispy and brown the underside for about 2 minutes. Put the chicken in an oven dish and put in the oven until the internal temperature is 65 degrees (it takes about 20 minutes). Let rest.
* Trim and divide the chanterelles into smaller pieces. Fry in a dry pan until all the liquid has run out. Add a little rapeseed oil and a pinch of salt, let fry on medium heat until the mushrooms have a golden color. Add a generous dollop of butter and a clove of garlic towards the end. Season with salt and pepper.
Melt 200 g butter on low heat, slice the yellow onion thinly, preferably on a mandolin. Let it heat up slowly in the butter for about 20 minutes, season with salt towards the end.
* Cut off the stem of the kale and divide it into smaller pieces, fry these crispy. Drain the excess fat on paper and salt. If you have a whole chicken, cut off the back skin and fry this whole after the kale. Let the skin cool, salt and cut it into smaller pieces.
* Strain the sauce, add cream and reduce by half. Taste the sauce with salt and vinegar (very little). Feel free to mix the sauce with a hand mixer before serving for a more frothy sauce.
* Start by placing the onion in three piles around the plate. Then sprinkle the chanterelles around the onion piles, and then do it with the kale and chicken crisp. Place a half sliced chicken fillet in the middle of the plate with the skin facing up. Then top with the sauce around the plate, and finish with a couple of tarragon leaves as a garnish.
Enjoy your meal