CHICKEN Whole Roasted with Millet and Fennel Barigoule

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
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
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


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.


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


60 g butter
100 g spinach leaves
100 g nettle leaves
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.



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.