Free-Range Chicken Breast, Stuffed Leg, Broccoli, Beetroot & Shiitake

Serves 2

 

3 x 160-180g chicken breasts, 2x small leg and thigh joints as one

 

For the chicken stuffing: 1x free-range chicken breast skinned, 1 measure of double cream (the same weight as the chicken breast), 1 shallot finely diced, 1 clove of garlic, crushed, 1 sprig of thyme chopped, 50g unsalted butter, sea salt.

 

First make the stuffing for the leg/thigh by cooking off the shallot and garlic until soft, adding thyme and then setting aside. Blend one of the breasts with a large pinch of salt until smooth, add the double cream and continue blending until evenly combined. Add the onion/thyme/garlic mix and place in a piping bag. Refrigerate for at least 30 minutes and check it’s very thick before use.

 

Now remove the thigh bone from the leg/thigh joint, pipe the mousse into the space left by the bone, roll in cling film and tie a knot in both ends. Bring a medium sized pan of water to the boil. Add the rolled thighs, bring back to the boil, reduce to a simmer and cook for 10 minutes. Allow to rest for 5 minutes, unwrap, and colour in a hot pan with a little unsalted butter.

 

Season the chicken breasts, cook skin side down in a hot pan and when they start to colour place in an oven (170oC/Gas 6) for 8-12 minutes. Rest the breasts for 5 minutes, place a carving knife on the top of each, and cut on the angle down the middle.

 

For the sauce: 2 chicken wings chopped into small pieces, 1 glass of red wine, 1 shallot, 1 clove of garlic, 50g butter, 25ml olive oil, 250ml chicken jus.

 

Melt the butter and olive oil in a pan and fry off the wings until lightly coloured. Add the shallots and garlic, and continue to cook until golden. Drain off the fat, deglaze with the red wine, add thyme and reduce by 2/3. Now add the chicken jus and reduce again until you have the desired consistency (about10-15 minutes).

 

For the broccoli stalk and Broccoli puree: 1 head broccoli, 100g unsalted butter, xantham gum, salt and pepper:

 

Cut the stalk away from the head, slice off the round edges to form a rectangle, wash, cut into 4 smaller rectangles and gently fry with 50g of the butter under a very low heat until cooked all the way through; set aside.

 

Cut the florets downs to make sure everything is the same size. Add to a pan of salted boiling water and when cooked refresh in iced water. Blend with tiny drops of the cooking water if needed, adding the xantham gum.

 

For beetroot wedges: 2 small bunch’s beetroot, salt to taste, 100g sugar, 150ml red wine vinegar.

 

In a pan, cover the beetroot with water, add the vinegar, salt and sugar. Bring to the boil, simmer, then cook until tender. Peel whilst still warm and cut into wedges.

 

For the beetroot ketchup: 600g beetroot juice, 10g salt, 6g agar agar, 200g red wine vinegar, 80g light brown sugar, 50g soy sauce

 

Take the beetroot juice, add the agar agar and heat through to 95oC. Now blitz with a hand blender. Combine the vinegar and sugar, bring to the boil, and set aside to cool. Add the vinegar mix to the beetroot along with the soy sauce.

 

For the pickled Shiitake: 200g Shiitake mushrooms cut into ½ cm slices, 150ml red wine vinegar, 100ml water, 50ml soy sauce, 100g brown sugar, 20g fresh ginger, sliced, 1 red chilli

 

Combine the red wine vinegar, water, soy, brown sugar, and ginger. Bring to the boil then add the chilli and mushrooms; set aside.

 

For the crispy quinoa: 100g quinoa

 

Cook quinoa in a pan of boiling water until soft (about 12 minutes), drain and refresh with cold water; drain again. Now spread on greaseproof paper, and dry in the oven at 120oC. Next deep-fry the cooked quinoa at 190oC, strain through a sieve and drain on kitchen paper. 

 

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