7 Summer Mains: Chicken paired with carrot puree
updated the 28 August 2015 à 17:38A slightly more tedious dish to make, this unique recipe takes on the traditional chicken dishes- and its its totally worth trying out.
Preparation: 45 minutes
Cooking: 3h
Ingredients:
– 1 kg of carrot
– 1 chicken ( 2 legs , 2 thighs)
– 1 stalk celery
– 1/2 leek
– 100 g of cream
– 30 cl of white wine
– 10 cl balsamic vinegar
– 1/2 clove of garlic
Aromatic garnishes:
– 1 handful of sage, thyme, bay leaves
– 150g Butter
– Salt and pepper
Method:
1. Caramelise in a large saucepan
2. Once well caramelized, deglaze with white wine.
3. Add all coarsely chopped aromatic garnish.
4. Caramelize and deglaze again with balsamic vinegar.
5. Let flame reduce again before wetting with water. Leave on low heat for at least 2 hours.
6. Preheat oven to 240 ° C on grill mode and cook 4 pieces of chicken, flat on a plate for 8 minutes. Pass the juice through a fine strainer and let reduce until a syrupy consistency is achieved.
7. For the mash, peel the orange and yellow carrots, slice them and cook in the microwave in a bowl tightly filmed for 8 minutes.
8. In a saucepan, cook the butter until it is nutty, add the cream and cooked carrots . Mix and season.
9. Fry all the pieces of poultry and deglaze with the juice. Make a plate of mashed potatoes, then using 2 different pieces, and coat generously with juice.
Bon Appetit!
Continue reading our report on summer mains:
Cucumber Club sandwich with Mozzarella and Haddock
Tagliatelle with zucchini, arugula and a delicious herb sauce
Asparagus Hotdog with a béarnaise sauce
A burger paired with Carrot chips
Asparagus with green sabayon gratin
An assortment of Scallops and glazed carrots
