A delicious gourmet meal comprised of succulent chicken breast, bacon, vegetables, Yukon potatoes and a variety of herbs.
ingredients
Sauce
Chicken Breast
Chicken Leg
Pomme Fondant
Carrot Puree
Pearl Onions
directions
In large sauté pan over medium heat, brown chicken bones, discard rendered fat.
Place bones in a small stock pot and add chicken stock, reduce by ½ , continue to remove impurities.
Once reduced, add veal stock and reduce again by ¼, strain and reserve.
Season breasts with salt, place all the ingredients into plastic bag and remove as much air as possible.
Bring a small stock pot of water to 149ºF (65ºC) and submerge chicken. Poach gently for 60 min. (be sure to maintain temperature)
Rest for 15 min., pat dry. In a pan, sear 1 side only until golden brown. Reserve for assembly.
Lay large sheet of plastic wrap on a work surface, place bacon strips side by side (5pc per leg).
Place chicken leg on bacon, season with pepper. Using edge of wrap, start to roll bacon away from yourself to form a “cylinder”.
Compress chicken by twisting both ends of wrap in opposite directions, repeat process with a sheet of aluminum foil for each leg.
Insert rolled leg into the same pot of water as the breast for 90 min at 149ºF (65ºC) (be sure to maintain temperature).
Remove from the foil and plastic and rest for 15min., pat dry. Sear in pan until bacon is golden.
Slice potatoes ½ “ (1.30cm) thick. Using a cookie cutter, punch into disks (8 disks total).
In a pan over medium heat, melt butter, add disks and cook until golden brown on one side only.
Add remaining ingredients to pan and cook over low heat for 15-20 min. until potatoes are tender.
In a pot, combine carrot juice, chicken stock and carrots.
Bring to a simmer and cook until tender and liquid has reduced to ½ cup (250mL).
Combine with the buerre noisette, salt and pepper and puree until smooth.
Place onions in a sauté pan with butter and sauté for 1 minute until lightly browned.
Add sugar, stock and season with salt and pepper.
3.
Cook until the liquid has evaporated and onions are tender.