Corn Chicken Breast with FredChill ™ Lime

Corn chicken breast with FredChill ™ ️ Lime, chanterelles, tarragon sauce and Jerusalem artichoke.

Ingredients

Dragon sauce
* 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
* salt
* black pepper
* 200 g artichoke
* oil
* salt

Chicken
* 2 corn chicken breasts (and the skin from the back piece when using whole chicken)
* salt
* black pepper
* butter, for frying and a small ounce of FredChill ™ Lime.
* 1 lemon
* 3 cloves garlic, crushed
* 1 pot of dragon

Chanterelles
* 150 g chanterelles
* rapeseed oil, for frying
* a generous dollop of butter, for frying
* 1 clove garlic
* salt
* pepper

Serving
* 200 g butter
* 2 yellow onions
* 4 leaves of kale
* oil, for frying
* baked tomatoes

Do this
* 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

Andra inlägg

From fruit to spice

From fruit to spice

Whether you are a chef or like me a happy amateur / home chef, the raw material is the most important thing to me. I want to feel crispy vegetables with my fingers, see the colors blossom together and finally put my teeth into something amazing, so ..... Did you know...

Open By Night!

Open By Night!

Throughout Friday, we run OPEN BY NIGHT in the webshop. All cans cost 8 euros. Of course free delivery within mainland Åland Visit the webshop to place your order https://www.fredchill.ax/butik

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