Butter Braised Giannone Chicken With Summer Truffles And Foie Gras
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
49
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1360 g
Unsalted Butter230 g
White Wine (dry)110 g
Heavy Cream1 sprig
Thyme (fresh)1
Butter1 tbsp
Thyme Leaves (minced)1 tbsp
Shallot (minced)60 g
Truffle (summer)Directions:
1
Preheat the oven to 250 degrees F
2
Prepare chicken by cutting off the legs, neck, and wings
3
Remove skin from legs and de-bone both legs; reserve skin
4
Take the skin and roll it out until flat
5
Place between 2 silpat mats or greased parchment paper and bake with weighted iron until crisp and golden
6
Reserve both crisp skin and chicken for later
7
Leave oven at 250 degrees F
8
Beurre blanc: Melt 2 tablespoons butter in a medium saucepan over medium heat
9
Add shallots and cook until translucent and softened
10
Deglaze the pan with wine
11
Add cream and then slowly emulsify the remaining butter into the liquid until creamy and emulsified
12
Remove from the heat
13
Season the reserved chicken breasts with salt and pepper and then place breasts, wing side down, in a rondeau
14
Pour beurre blanc over the breasts and add thyme, lemon verbena, and cardamom
15
Make sure the chicken has enough room to "swim" in the butter and is completely covered
16
Cover chicken with a round cut from parchment paper
17
Poach in the oven at 250 degrees F until fully cooked through and tender
18
Make sure butter does not exceed 140 degrees F
19
Roulade: Remove any tendons and sinew from the legs and lightly flatten the leg meat
20
Season the legs with salt and pepper and fill with a 4-ounce piece of foie gras that has been cut into a long rectangle
21
Repeat this step for the other leg
22
Roll the leg around the foie gras and let it rest on the fold
23
Soak the caul fat in salted water for 30 minutes
24
Unwrap the caul fat and lay it out to dry
25
Cut a square out of the caul fat about the same size as the length of the roulade
26
Allow enough fat to cover the roulade completely
27
Using butchers' twine, tie up the roulade, allowing at least an inch in between each tie and making sure you do not tie the roulade too tight
28
Preheat the oven to 350 degrees F
29
Place the roulades in a large, hot, oven-safe skillet
30
Sear over high heat until evenly browned
31
Transfer skillet to the oven and roast until the internal temperature reaches 160 degrees F
32
Remove from the heat and let rest
33
Garnish: Blanch the leeks and asparagus in boiling, salted water
34
Glaze with butter, thyme, and minced shallots
35
Season with sea salt and pepper
36
Arrange the leeks on 1 side of the plate diagonally from a pile of the asparagus
37
Place a slice of the poached chicken breast on top of the asparagus
38
Place a slice of the chicken roulade on top of the baby leeks
39
Garnish the plate with summer truffle slices, and a pluche of fine herbs
40
Finish with Fleur de Sel and crisp chicken skin
41
Sauce: Reduce your chicken jus until it reaches the desired flavor
42
Adjust the flavor with 50 percent red wine reduction, percent Port wine reduction, and a little foie gras fat
43
Drizzle sauce over chicken and serve