- 4 free range chicken breasts
- 125g butter- diced
- 2 cloves crushed garlic
- Few sprigs of lemon thyme
- 4 chicken thighs- deboned and skinned
- 100g Panko bread crumbs
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ tablespoon smoked paprika
- Salt and pepper
- 50g plain flour
- 1 egg, whisked
- 95g plain flour
- 70g whole egg
- 63g whole milk
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
Lemon thyme jus
- 500ml chicken stock
- 1 shallot
- 1 clove of garlic
- 10 sprigs of lemon thyme
- 100ml white wine
- 2 large leeks
- 1 large bunch curly parsley, picked and washed
For the chicken breast. Season the chicken breasts with salt and pepper. Heat a frying pan with a little oil until smoking hot, and place the the breasts in skin side down. Turn the heat down to medium, when half cooked then add butter, thyme and garlic. When completely melted, turn the chicken breast over, and turn off the heat. And leave the chicken to finish cooking in the residual heat. Ensure core temperature is above 75 deg cel. Cut breast in half.
For the chicken thigh. Place the Panko, garlic powder, onion powder, paprika , and a large pinch of salt and pepper in a bowl, and mix thoroughly. Place the flour and egg in two separate bowls.
Put the chicken thighs into the flour, coat thoroughly and dust off excess flour. Then put the. In the egg, coat thoroughly, and remove excess egg. Then place them in the breadcrumb mix. Gently push the crumb onto the thigh, and then place on a separate plate.
Deep fry at 175 deg cel, until golden brown and thoroughly cooked (core temperature of 75 deg cel), finish in the oven if necessary. Trim edges of the thigh.
For the herb dumplings. Place the flour in a large bowl, make a well in the centre and add the egg. From the inside out, start to incorporate the flour into the egg, until all the flour in combined.
Then beat in the milk until the mix is smooth, add the herbs and 10g of salt and large pinch of pepper. Leave to rest for 1hr.
Bring a large pan of salted water to the boil. Place a colander over the pan of water, ensuring that it’s not touching the water, and put the batter into the colander. Use a spatula to gently push through the mix. When the dumplings float they are cooked, strain, and lightly oil.
In a frying pan, place a knob of butter, and heat until starts to turn brown. Add dumplings, and cook over a medium heat until golden brown. Drain on kitchen paper.
For the leek. Heat a griddle until very hot. Meanwhile, separate the white part of the leek from the green, and lightly oil, and place on the griddle. Cook until black on all sides. Then allow to cool, peel off the blackened layer, and cut into two batons. Gently blow torch one side until blackened.
Preheat the oven to 220 deg cel. Chop the green part of the leek into very small pieces, wash and dry thoroughly. Place on a nonstick mat, and roast in to oven until blackened and fully dry. Cool, then blend to create a powder. Mix a little of this powder with a little olive oil to create blackened oil.
For the parsley puree. Bring a large pan of lightly salted water to the boil, then place the parsley in the water and cook until parsley is fully tender. Strain and reserve some of the cooking water.
Blend until smooth, keep agitating the mix, adding more water if necessary. Add salt to taste, and a tip of a small knife of xanthan gum, blending again to combine. Pass through fine chinois and chill over bowl of ice water.
For the lemon thyme jus. Sweat the shallot and garlic in a little olive oil until tender, add the wine, and reduce this by 2/3. Add the stock and lemon thyme, and reduce by roughly ¾, strain.
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