CHICKENWhole Roasted with Lentils and broccoli Sprouts

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

2 white onions, halved crosswise
½ shallot, sliced
1 head unpeeled garlic, split lengthwise
36 g olive oil
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.

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

30 g grapeseed oil
6broccoli sprouts, trimmed and halved
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.

6 broccoli sprouts, trimmed and halved
25 g chicken stock
15 g butter
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.

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
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.

40 g butter
20 g brussels sprout leaves, thinly sliced
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.

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