CHICKEN COQ AU VIN

Chicken coq au vin

 

Coq au vin(rooster/cock with wine”) is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local varietals, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), coq au Champagne, etc.

  Coq au vin

200gr. lardons (or very thick-cut bacon), cut into 1/4- by 1 1/2-inch strips (optional)

2 or more tablespoons olive oil

1 1/2-2kilos chicken, cut into parts Côtes du Rhône, or Pinot Noir

100ml Cognac or Armagnac

Salt and freshly ground black pepper

1 bay leaf

1/4 teaspoon dried thyme

20 small white onions, peeled

3 tablespoons flour

500ml. red wine, preferably Burgundy

 

2 cups brown homemade chicken stock, or beef stock

1 or 2 garlic cloves, mashed or minced

About 1 tablespoon store-bought or homemade tomato paste

600-700gr. pound fresh mushrooms, washed, and quartered

To make the Coq Au Vin on your stovetop, if you’re using lardons or bacon, sauté them in 2 tablespoons oil in a heavy-bottomed casserole until lightly browned, about 2 minutes. Transfer the pork to a side dish, leaving the drippings in the pan. (Otherwise, coat the casserole with 1/8 inch of olive oil.) • 2. Heat the drippings or oil in the pan over medium-high heat. Add the chicken, before careful not to crowd the pan. (You may need to work in batches). Cook the chicken, turning frequently, until nicely browned on all sides. Carefully pour the Cognac or Armagnac into the pan, let it become bubbling hot, and then, if desired–and if you’re brave–ignite the sauce with a match. Let it flame for a minute, tilting the pan by its handle and swirling the sauce to burn off alcohol. To extinguish the flames, simply cover the pan with its lid. • 3. Season the chicken pieces with salt and pepper. Add the bay leaf and thyme to the pan and place the onions around the chicken. Cover and simmer gently, turning the chicken once, for about 10 minutes. • 4. Uncover the pan, sprinkle the flour over everything, and turn the chicken and onions so the flour is absorbed by the sauce. Cover and cook, turning once or twice, for 3 to 4 minutes more. • 5. Remove the pan from the heat and gradually stir and swirl in the wine and enough stock or bouillon to almost cover the chicken. Add the lardons or bacon, garlic, tomato paste, and mushrooms to the pan, cover, and gently simmer for 25 to 30 minutes. Test the chicken for doneness (there should be no trace of pink and the juices should run clear when the meat is pierced with a knife) and remove those pieces that are ready. Continue to cook the rest of the chicken a few minutes longer. If the onions are not quite tender, continue cooking them in the sauce, then return the chicken to the pan, add the mushrooms, and simmer 4 to 5 minutes. The sauce should be just thick enough to lightly coat the chicken and vegetables. If it is too thin, boil it down rapidly to concentrate; if it is too thick, thin it with spoonfuls of stock or bouillon. Taste the sauce carefully, and correct the seasoning accordingly. Serve immediately or let cool, cover, and refrigerate overnight. To reheat, skim any fat that has congealed on the surface of the stew and place the pan of coq au vin over medium-low heat. Understand that the complexity of this French classic relies in large part on the caramelization that comes from searing or sautéing various ingredients in a hot skillet prior to jumbling them all together to simmer. Making coq au vin still turns out a lovely and still worthwhile stew, albeit one with just slightly less depth of flavor. There are almost as many ways to adapt this recipe for the slow cooker as there are cooks and slow cookers. We opted for the following approach, which worked swell. If using the lardons (or bacon), follow step 1. of the instructions above. Place the lardons (or bacon) and their drippings in the slow cooker and add the remaining ingredients except for the oil and the flour and using only 1 cup stock (and not 2 cups as instructed above). Cook on medium heat for 5 1/2 to 6 hours, until the chicken is tender. Transfer the chicken to a platter or a serving dish. Heat the olive oil in a saucepan over medium-high heat, stir in the flour, and cook until it forms a paste and just begins to turn brown at the edges. Stirring constantly, very slowly strain the liquid from the slow cooker into the saucepan and simmer until it has reduced to a consistency that’s thick enough to coat the back of the spoon. Transfer the onions to the platter or dish with the chickens and discard the bay leaf. Pour the reduced sauce over the chicken and onions.

We served this classic dish with smashed vegetables

CHICKEN Whole Roasted with Millet and Fennel Barigoule

CHICKEN Whole Roasted with Millet and Fennel Barigoule

Serves 4


1 Chicken Whole Roasted with Black Truffle Brioche Stuffing
MADEIRA Sauce
15 g grapeseed oil
150 g chicken wings
1 shallot, sliced
50 g Madeira
240 g
Chicken Jus
1 clove garlic, crushed
15 g sherry vinegar
Salt
Heat the oil in a saucepan over high heat. Add the chicken wings to the pan and sear,
turning occasionally, until deeply caramelized, about 8 minutes. Remove the wings from
the pan and set aside. Drain the pan of any excess fat and turn the heat to medium. Add the
shallot to the pan and cook, stirring occasionally, until soft, about 5 minutes. Add the
Madeira to deglaze and bring to a simmer. Reduce the wine until almost dry. Add the jus,
chicken wings, and garlic and bring to a simmer. Reduce the sauce until thick enough to
coat the back of a spoon. Strain the sauce through a chinois, and again through
cheesecloth. Add the sherry vinegar and season with salt. Keep warm

 

Millet
200g Millet
600g of chicken stock
½ cup of apple cider
In a saucepan, add the millet to the broth. When boiling, simmer the fire and scrape. Boil for 10-15’s.We millet the millet, let it cool down on greens, at room temperature.
Put it in a bowl and mix it with apple. When served, warm it a little in a frying pan.

 

FENNEL BARIGOULE
75 g dry white wine
Peeled zest of 1 lemon

1 star anise pod
1 g fennel seeds
1 g salt
20 g olive oil
1 fennel bulb, cut into 16 wedges
Prepare an ice bath. Heat the wine, lemon zest, star anise, and fennel seeds in a saucepan
over medium heat. Bring the liquid to a simmer and cook until reduced by half. Season
with the salt and remove the pan from the heat. Chill the liquid over the ice bath. When
cold, seal the cooking liquid, oil, and fennel wedges airtight in a sous vide bag. Bring a pot
of water to a rolling boil. Submerge the bag in the boiling water and cook until the fennel
is tender, about 40 minutes. Shock the bagged fennel in the ice bath

 

CREAMED NETTLES
60 g butter
100 g spinach leaves
100 g nettle leaves
Salt
200 g skim milk
1 g xanthan gum
15 g grapeseed oil
½ shallot, finely chopped
30 g
Garlic Confit
55 g mascarpone
Grated zest of ½ lemon
Prepare an ice bath. Heat the butter in a saucepan over medium heat until foamy but not
browned. Add the spinach and nettle leaves (always wear gloves when handling uncooked
nettles). Cook, stirring frequently, until wilted, about 3 minutes. Season with salt.
Immediately chill the cooked greens over the ice bath. When cold, squeeze out any excess
liquid from the greens. Coarsely chop and set aside. Pour the milk into a blender and, on
low speed, slowly blend in the  xanthan gum. Blend for 1 minute to fully
hydrate the gum. Set aside.
Heat the oil in a sauté pan over medium heat. Add the shallots and sweat until soft, about
4 minutes. Add the garlic and mash with a large fork. Add the chopped spinach and
nettles. Cook, stirring frequently, until warmed through. Season with salt. Turn heat to low
and fold in the mascarpone until incorporated. Remove the pan from the heat and fold in
the thickened milk. Keep warm.

 

 

TO FINISH
Divide the Millet among four plates. Place one chicken breast at the center of each plate. Spoon the Creamed Nettles among the four plates around the chicken. Garnish the plate with the Fennels.  Sauce eac hplate with the  Madeira sauce. Serve the chicken fricassee on the side to share.

 

 

CHICKEN Whole Roasted with Corn, Wheat Berries, and Chanterelles

CHICKEN Whole Roasted with Corn, Wheat Berries, and Chanterelles

Serves 4


1 Chicken Whole Roasted with Black Truffle Brioche Stuffing


MADEIRA JUS
15 g grapeseed oil
150 g chicken wings
1 shallot, sliced
50 g Madeira
240 g
Chicken Jus
1 clove garlic, crushed
15 g sherry vinegar
Salt
Heat the oil in a saucepan over high heat. Add the chicken wings to the pan and sear,
turning occasionally, until deeply caramelized, about 8 minutes. Remove the wings from
the pan and set aside. Drain the pan of any excess fat and turn the heat to medium. Add the
shallot to the pan and cook, stirring occasionally, until soft, about 5 minutes. Add the
Madeira to deglaze and bring to a simmer. Reduce the wine until almost dry. Add the jus,
chicken wings, and garlic and bring to a simmer. Reduce the sauce until thick enough to
coat the back of a spoon. Strain the sauce through a chinois, and again through
cheesecloth. Add the sherry vinegar and season with salt. Keep warm

CHANTERELLE PUREE
30 g butter
½ shallot, sliced
50 g cremini mushrooms, sliced
200 g chanterelle mushrooms, sliced
30 g dry white wine
25 g mascarpone
10 g crème fraîche
Salt
Heat the butter in a saucepan over medium heat until foamy but not browned. Add the
shallot and cook, stirring occasionally, until soft and without any color, about 4 minutes.

Add the mushrooms and cook, stirring occasionally, until the liquid released from the
mushrooms is nearly evaporated, about 10 minutes. Add the wine and bring to a simmer.
Reduce the wine until almost dry. Add enough water to just cover the mushrooms. Bring
the water to a simmer, stir and scrape any bits from the bottom of the pan, and cook the
mushrooms until tender, about 10 minutes. Drain the mushrooms through a chinois and
reserve the cooking liquid. Transfer the mushrooms to a blender with a splash of the
cooking liquid. Puree on high speed until smooth. Turn to low speed and add the
mascarpone and crème fraîche. Continue to blend until fully emulsified and season the
puree with salt. Pass the puree through a chinois and keep warm.

PICKLED CORN
45 g corn kernels
250 g
White Balsamic Pickling Liquid
Place the corn in a heatproof container and prepare an ice bath. Heat the pickling liquid in
a saucepan over medium heat and bring to a boil. Pour the liquid over the corn to cover
and immediately chill over the ice bath.

WHEAT BERRY AND CORN RAGOUT
60 g butter
32 chanterelle mushrooms
Salt
180 g
Cooked Wheat Berries
50 g corn kernels
65 g
Chicken Stock
Pickled Corn, drained
Heat half of the butter in a saucepan over medium heat until foamy but not browned. Add
the mushrooms and sweat, stirring occasionally, until tender, about 3 minutes. Season with
salt. Add the wheat berries, corn kernels, and stock to the pan. Bring the stock to a simmer
and add the remaining butter. As the butter melts and emulsifies, it will glaze the ragout
evenly. Be careful not to break the emulsion as it will make the ragout greasy. Fold in the
pickled corn and keep warm

TO FINISH
Purslane tops
15 g foie gras fat, melted
Divide the chanterelle puree among four plates. Place one chicken breast at the center of
each plate. Spoon the wheat berry and corn ragout among the four plates around the
chicken and on the chanterelle puree. Garnish the plate with the purslane tips. Sauce each

plate with the foie Madeira jus and break the jus with the foie gras fat. Serve the chicken
fricassee on the side to share.

CHICKEN Whole Roasted with Lentils and Broccoli Sprouts

CHICKENWhole Roasted with Lentils and broccoli Sprouts

Serves 4

 

 

1 Chicken Whole Roasted with Black Truffle Brioche Stuffing

ONION JUS
2 white onions, halved crosswise
½ shallot, sliced
1 head unpeeled garlic, split lengthwise
36 g olive oil
Salt
5 sprigs thyme
2 sprigs rosemary
3 sprigs savory
3 sprigs marjoram
115 g dry white wine
120 g
Chicken Jus
900 g Chicken Stock
30 g apple cider vinegar
Pinch of cayenne
Preheat the oven to 205°C/400°F. Heat a griddle pan over high heat. When the pan is very
hot, sear the onions, cut sides down until deeply charred on one side, about 10 minutes.
Remove the onions from the pan and set aside. Combine the shallot, garlic, and one-third
of the oil in a mixing bowl. Season with salt and toss together to combine. Spread the
shallot and garlic out in a single layer on a wire rack set over a baking sheet. Roast in the
oven until caramelized, about 10 minutes. Heat the remaining oil in a large saucepan over
high heat. When the oil just starts to smoke, add the roasted shallot and garlic to the pan
and cook until the vegetables start to stick to the bottom of the pan, about 4 minutes. Add
the wine and stir to deglaze the pan. Reduce the wine until almost dry. Add the jus, stock,
herbs, and charred onions to the pan. Bring the liquid to a simmer and turn the heat to low.
Reduce the jus until thick enough to coat the back of a spoon. Add the vinegar. Strain the
sauce through a chinois and again through cheesecloth. Season with salt and cayenne.
Keep warm.


PICKLED PEARL ONIONS
3 white pearl onions, peeled
100 g yuzu juice
15 g honey
5 g salt
Using a mandoline, slice the onions from the stem end 1.5 mm (1/16
inch) thick. Place the
sliced onions in a heatproof container and set aside. Heat the yuzu juice, honey, and salt in
a saucepan over medium heat. Bring the liquid to a simmer, stirring to incorporate.
Remove the pan from the heat and pour over the onions to cover. Let cool to room
temperature.


ROASTED BROCCOLI SPROUTS
30 g grapeseed oil
6broccoli sprouts, trimmed and halved
Salt
Heat the oil in a large sauté pan over high heat. When the oil just begins to smoke, add the
halved sprouts, cut sides down, and turn the heat to medium. Season with salt and cook
until deeply caramelized on one side, about 2 minutes. Continue to cook the sprouts,
stirring occasionally, until tender, about 6 minutes. Transfer the sprouts to a paper towel to
drain and keep warm.


GLAZED BROCCOLI SPROUTS
6 broccoli sprouts, trimmed and halved
25 g chicken stock
15 g butter
Salt
Bring a pot of salted water to a rolling boil over high heat and prepare an ice bath. Blanch
the sprouts in the water until tender, about 6 minutes. Shock the sprouts the ice bath.
When cold, drain the sprouts and set aside. Heat the stock to a simmer in a sauté pan over
medium heat. Add the butter and sprouts to the pan. Season with salt. As the butter melts
and emulsifies, it will glaze the sprouts evenly. Be careful not to reduce the glaze too far,
as the emulsion will break and make the brussels sprouts greasy. Keep warm.


GREEN AND RED LENTILS
1 shallot, sliced
2 heads unpeeled garlic, split lengthwise
6 sprigs thyme
3 sprigs savory

2 sprigs rosemary
75 g red lentils
75 g green lentils
Salt
Tie the shallot, garlic, and herbs in a cheesecloth sachet. Combine the sachet and lentils in
a large saucepan with enough water to generously cover. Heat to a simmer over medium
heat. Season with salt and turn the heat to low. Continue to cook the lentils at a gentle
simmer until tender, about 40 minutes. Remove the pan from the heat and let cool to room
temperature in the cooking liquid. Remove and discard the sachet. Reserve the lentils in
the cooking liquid in an airtight container, refrigerated, for up to 3 days.


LENTIL HERB RAGOUT
40 g butter
20 g brussels sprout leaves, thinly sliced
Salt
Green and red Lentils, drained
Picked leaves from 3 sprigs savory
Picked leaves from 3 sprigs thyme
10 g apple cider vinegar
35 g
Chicken Stock
Heat half of the butter in a saucepan over medium heat until foamy but not browned. Add
the brussels sprout leaves and sweat until tender, about 2 minutes. Season with salt. Add
the lentils, savory, thyme, vinegar, and chicken stock. Bring to a simmer and add the
remaining butter. As the butter melts and emulsifies, it will glaze the ragout evenly. Be
careful not to overcook the lentils or break the emulsion as it will make the ragout greasy.
Season with salt and keep warm.


TO FINISH
4 broccoli spigarello leaves
White Balsamic Vinaigrette
Brown Butter
, melted
Place one chicken breast in the center of each plate. Arrange the lentil ragout in small piles
around each breast. Place the pickled pearl onions and roasted and glazed broccoli sprouts
on and around the lentils. In a mixing bowl, dress the broccoli spigarello leaves with white
balsamic vinaigrette. Garnish each plate with a dressed leaf. Sauce each plate with the
onion jus. Break the onion jus with several drops of brown butter. Serve the chicken
fricassee on the side to share

Corfiot Sofrito

Corfiot Sofrito

Sofrito is a well known and unique dish of Corfu. It is made with beef, which is cooked in a vinegar sauce with garlic and parsley. It is served with rice or mashed potatoes

1.5 kg of round steak, thinly sliced

8cloves of garlic chopped

1 shot glass of vinegar

1 shot glass of dry white wine

1bunch of fresh parsley, chopped (leaves and tender stems).

1 teaspoon of salt

1 teaspoon of freshly ground black pepper

2 tablespoons of olive oil Olive oil for frying.

Flour for powdering

In a frying pan large enough to hold the slaces of meat add a little oil and bring it to a high heat. Put the flour on a large plate, powder the slices of meat, and golden on both sides. Place in a large pot and set aside. In the same oil . saute the garlic and parsley. When the garlic starts to change color and the parsley wilts, add the pepper, salt, wine, and vinegar. Stir well and pour over the meat. Add enough water to the pot to barely cover the meat. Holding the handles, shake the pot gently to mix the ingredients without stirring. Cover and cook over a medium-low heat for about 1 hour and 15 minutes.

Beef Bourguignon

Beef Bourguignon

Beef Bourguignon or Boeuf Bourguignon also called Beef Burgundy and Boeuf a la Bourguignonne is a well known traditional French recipe

1/4 pound thick-sliced bacon

 3 pounds boneless beef chuck

 1/3 cup all-purpose flour

 2 tablespoons vegetable oil

 4 1/2 tablespoons unsalted butter

 1/2 cup brandy

 1 (4-inch) piece of celery

 4 fresh parsley stems (no leaves)

 4 fresh thyme sprigs

 2 bay leaves

 2 onions, finely chopped

 3 large garlic cloves, finely chopped

 2 carrots, cut into 1/4-inch-thick slices

 1 tablespoon tomato paste

 1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône)

 1 pound small (1 1/2-inch) boiling onions or pearl onions

 1pound mushrooms, quartered if large

  peeled boiled potatoes tossed with butter and parsley

  Preparation

  1. Cook bacon in boiling salted water 3 minutes, then drain
  2. . 2. Pat beef dry and season with salt and pepper. Divide flour and beef between 2 (1-quart) sealable plastic bags, seal, then shake to coat meat
  3.  Heat 1‚ tablespoons oil and 1 1/2 tablespoons butter in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown beef well on all sides in 2 or 3 batches, without crowding, adding remaining ‚ tablespoon oil as needed. Transfer to a bowl.
  4.   Pour off any excess oil from pot, then add brandy to pot. Deglaze by boiling over high heat 1 minute, stirring and scraping up brown bits, then pour over beef.
  5.  Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string to make a bouquet garni (tuck cloves into celery so they don’t fall out). 6
  6. . Heat 1 tablespoon butter in cleaned pot over moderately high heat until foam subsides, then sauté bacon, stirring, 2 minutes. Add chopped onions, garlic, and carrots, then sauté, stirring, until onions are pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, meat with juices, and bouquet garni and simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours. 7
  7. . While meat simmers, blanch boiling onions in boiling salted water 1 minute and drain in a colander. Rinse under cold running water, then peel. 8
  8. . Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately high heat until foam subsides, then saut boiling onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add 2 cups water (1 1/2 cups if using pearl onions), then simmer, partially covered, until onions are tender, 15 to 20 minutes. Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes. 9
  9. . Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then saut mushrooms, stirring, until golden brown and any liquid mushrooms give off is evaporated, about 8 minutes. Season with salt and pepper. Stir onions and mushrooms into stew and cook 10 minutes. Remove bouquet garni and skim any fat from surface of stew. Season with salt and pepper.

SUCKLING PIG Confit with Apricots, Bacon, and Arugula

SUCKLING PIG Confit with Apricots, Bacon, and Arugula

SUCKLING PIG
Confit with Apricots, Bacon, and Arugula

Serves 4

SUCKLING PIG CONFIT
2 bone-in suckling pig shoulders, skin on, about 2 kg each
Salt
6 sprigs thyme
6 cloves garlic, crushed
5 kg duck fat, melted
Debone the shoulders; reserve the bones for the apricot pork jus. Season the meat
generously with salt inside and out, then place it, skin side down, on a baking sheet lined
with parchment paper. Evenly cover with the thyme and garlic. Refrigerate overnight,
uncovered, to cure.
Preheat the oven to 105°C/225°F. Rinse the shoulders well under cold running water and
pat dry with paper towels. Place in a large roasting pan, skin side down, flat, with enough
duck fat to cover, then cover with aluminum foil. Cook until tender, about 4 hours.
Carefully remove the shoulders from the fat, without tearing the skin. Place the shoulders
on a baking sheet lined with parchment paper, skin side down. Pour the fat from the
roasting pan through a chinois and allow it to separate. Remove the fat and reserve it for
another use. Reserve the remaining cooking liquid. Carefully pick the meat from the skin,
discarding any veins and large pieces of fat. Be careful not to tear the skin while picking
the meat. Place the cleaned confit meat in a large mixing bowl and mix with just enough
of the reserved cooking liquid to moisten; season with salt. The seasoned confit meat
should be very moist, but there should be no liquid pooling at the bottom of the mixing
bowl. Scrape any excess meat or fat still attached to the skin. Line one 23 by 33-cm (9 by
13-inch) baking sheet with parchment paper. Line the prepared baking sheet with the
scraped skin in a single, even layer. Fill the skin-lined tray with the seasoned confit meat,
filling the tray and forming an evenly packed layer. Wrap the tray with plastic wrap and
place another tray on top with a weight. Press the tray overnight, refrigerated. Unwrap the
tray of pressed confit and carefully turn it out onto a cutting board. Cut the confit into 7.5-
cm (3-inch) squares. Reserve tightly covered with plastic wrap, refrigerated, for up to 1
week.

 

APRICOT PORK JUS
15 g grapeseed oil
150 g reserved pork bones from the Suckling Pig Confit
240 g
Chicken Jus
20 g Apricot Gastrique
Salt
Heat the oil in a saucepan over high heat. When the oil just starts to smoke, add the pork
bones to pan. Sear the pork bones, while turning occasionally, until caramelized and
browned on all sides, about 6 minutes. Turn the heat to low and add the chicken jus to the
pan. Bring to a simmer and reduce until thick enough to coat the back of a spoon. Add the
apricot gastrique and season the sauce with salt. Strain the sauce through a chinois. Keep warm.

 

PICKLED APRICOTS
3 firm apricots, halved and pitted
400 g
Apricot Pickling Liquid
Place the apricots in a heatproof container. Heat the liquid to a simmer in a saucepan over
low heat. Pour the simmering liquid over the apricots and let cool to room temperature.
Cut two of the apricot halves into quarters. Keep the pickled apricots in the pickling liquid
until ready to serve.

 

SLOW-ROASTED ONION
1 onion, unpeeled
25 g olive oil
Salt
35 g
Chicken Stock
25 g butter
Preheat the oven to 150°C/300°F. In a mixing bowl, dress the whole onion with the olive
oil and season with salt. Toss to evenly coat. Wrap the dressed onion tightly in an
aluminum foil packet and place in a baking dish. Roast the onion in the oven until tender,
about 3½ hours. Remove from the oven and unwrap, discarding the foil. Cut the onion in
half from the stem end and discard the outer skins. Separate the individual layers and cut
the onion into petals. Heat the stock to a simmer in a sauté pan over medium heat. Add the
onion petals and butter, stirring to incorporate. Season with salt. As the butter melts and
emulsifies, it will coat the onions evenly. Be careful not to overcook the onions or reduce
the glaze too far as it will break and make the onions greasy. Transfer onions to a paper
towel to drain any excess glaze. Keep warm.

 

TO FINISH
100 g grapeseed oil
160 g arugula
Salt

4 apricots, halved and pitted
Brown Butter, melted
Fleur de sel
130 g Bacon Marmalade, warm
40 g Pickled Mustard Seeds
Mustard greens
Preheat the oven to 160°C/325°F. Heat 25 g of the oil in a large sauté pan over medium
heat. When the oil is warm, place four suckling pig confit portions in the pan, skin sides
down. Turn the heat to low and cook the confit until the skin is crispy and browned, about
15 minutes. Place the pan in the oven and cook until the confit is warmed through, about 5
minutes. Remove the pan from the oven and, using an offset spatula, carefully release the
confit portions from the pan and transfer to a paper towel, skin side facing up, to drain.
Heat 50 g of the oil in a large sauté pan over high heat. When the oil is very hot, add the
arugula to the pan, stirring to lightly wilt. Season with salt and transfer to a paper towel to
drain.
Heat the remaining oil in a large sauté pan over high heat. When the oil is very hot, place
the apricots in the pan, cut sides down. Cook the apricots until caramelized and warmed
through. Remove the pan from the heat and transfer the apricots to a paper towel to drain.
Brush the apricots and confit portions with brown butter and season with fleur de sel.
Arrange the suckling pig, pan-roasted apricots, pickled apricots, sautéed arugula, and
slow-roasted onions among each of four plates. Spoon the bacon marmalade and pickled
mustard seeds around the pig and apricots. Garnish the plates with the mustard greens.
Sauce each plate with the apricot pork jus.

CHICKEN Whole Roasted with Black Truffle Brioche Stuffing




CHICKEN
Whole Roasted with Black Truffle Brioche Stuffing

Serves 4
ROASTED CHICKEN
185 g butter, softened, plus more for brushing on the chickens
135 g Brioche Bread Crumbs
125 g Marinated Foie Gras, at room temperature
35 g black truffle, finely chopped
Salt
2 chickens, head and feet on, about 1.6 kg each
2 lemons, halved
10 sprigs thyme
Combine the butter, bread crumbs, foie gras, truffle, and 16 g of salt in the bowl of a stand
mixer. Paddle on medium speed until thoroughly incorporated, about 5 minutes. Transfer
the stuffing to a piping bag and use immediately, or reserve in an airtight container,
refrigerated, for up to 2 days. Let the stuffing come to room temperature before using.
Remove the heads from both chickens (see this page). Using your hands, loosen the skin
from the breast meat and from the legs and thighs. Pipe 70 g of the stuffing under the skin
of each breast in both chickens. Pipe 40 g of the stuffing under the skin of each leg and
thigh of both chickens. Smooth the stuffing so that it is in an even layer. Fill the cavity of
each chicken with one lemon, cut in half, and 5 thyme sprigs. Using butcher’s twine, tie
the chicken so that the wings are tight against the body and the feet are propped up above
the legs. Wrap the chickens with plastic wrap and refrigerate overnight.
Preheat a convection oven to 220°C/425°F, high fan. Using a pastry brush, brush a layer of
soft butter over the entire exterior of both chickens. Season the chickens with salt. Space
the chickens on a wire rack set over a baking sheet. Roast the chickens in the oven,
rotating the baking sheet once, until the skin is dark brown, about 15 minutes. Lower the
oven temperature to 175°C/350°F, low fan. Continue cooking the chickens until cooked
through and the internal temperature reaches 70°C/155°F at the leg joint, about 30 minutes
more. Let the chickens rest at room temperature for 25 minutes.
 
6-MINUTE EGGS
2 eggs
Bring a pot of water to a rolling boil and prepare an ice bath. Carefully submerge the eggs
in the water and cook the eggs at a simmer for 6 minutes. Shock the eggs in the ice bath.
When cold, drain and peel the eggs. Refrigerate until ready to serve.
 
PICKLED SHALLOT RINGS
1 shallot, sliced into rings 1.5 mm (1/16 inch) thick
250 g White Balsamic Pickling Liquid
Place the shallot rings in a heatproof container. Heat the pickling liquid to a boil in a
saucepan over medium heat. Pour the liquid over the shallot rings to cover and let cool to
room temperature.
 
CRISPY CHICKEN SKIN
Canola oil, for frying
40 g chicken skin
Salt
Heat the oil in a large, heavy pot to 160°C/325°F. Fry the chicken skin until golden brown
and crispy, about 10 minutes. Remove the chicken skin from the oil and place on a paper
towel to drain. Season with salt. Coarsely chop the chicken skin
 
TO FINISH
60 g butter
1 shallot, finely chopped
80 g Chicken Stock
40 g Chicken Jus
Salt
20 g whole-grain mustard
Sliced chives
Brown Butter Sabayon
Chervil tops
Brown Butter, melted
Fleur de sel
Cut the legs and thighs from both birds. Remove and discard the feet and the skin. Pick the
dark meat from the legs and thighs, removing and discarding the tendons, and set aside.
Heat a saucepan of water to just under a simmer over medium heat. Remove the pan from
the heat and submerge the 6-minute eggs in the water until warmed through, about 3
minutes. Meanwhile, to make a fricassee with the reserved dark meat, heat half of the
butter in a saucepan over medium heat until foamy, but not browned. Add the shallot and
sweat until softened, about 4 minutes. Add the reserved dark meat and stir to combine.
Add the stock and jus to the pan and bring to a simmer. Add the remaining butter and
season with salt. As the butter melts and emulsifies, it will glaze the chicken evenly. Be
careful not to overcook the chicken or reduce the glaze too far, as the emulsion will break
and make the chicken greasy. When the chicken is thickly glazed, remove the pan from the
heat. Fold in the pickled shallot rings, whole-grain mustard, and sliced chives. Expel 30 g
of the brown butter sabayon into the pan and fold into the chicken.
With a slotted spoon, remove the eggs from the warm water and place on a paper towel to
drain. Expel about 15 g more of the sabayon in the center of each of two bowls to share.
Place the eggs in the center of the sabayon. Spoon the fricassee around the eggs and top
with the crispy chicken skin. Garnish with chervil.
Carve the breasts off the ribcage and brush the bone sides of the breasts with brown butter
and season with fleur de sel. Serve the breasts with the desired vegetables and plating (see
this page, this page, this page, and this page) with the chicken fricassee on the side to
share.