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Рецепт Chicken Supreme With Watercress Sabayon
by Global Cookbook

Chicken Supreme With Watercress Sabayon
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Ингредиенты

  • 1 sm Onion
  • 2 x Celery sticks, trimmed Extra virgin olive oil, for cooking
  • 115 gm Unsalted butter, chilled
  • 1 x 115 gram pie white farmhouse loaf, (slightly stale)
  • 1 sm Bunc fresh mixed herbs, (flat-leaf parsley, sage and thyme)
  • 25 gm Walnut pcs
  • 2 x Chicken breast fillets, (skin on)
  • 3 x Red-skinned apples
  • 1/2 x Lemon, pips removed
  • 3 Tbsp. White wine
  • 3 Tbsp. Chicken stock, (from a cube)
  • 25 gm Watercress, (picked over)
  • 2 x Large eggs
  • 3 Tbsp. Single cream Salt and freshly grnd black pepper

Инструкции

  1. Preheat the oven to 220C/450F/Gas 7.
  2. 1 For the Stuffing: Heat a frying pan. Finely dice the onion and celery. Add in a little oil and 25g/1oz butter to the heated frying pan, and saute/fry the onion and celery for 2-3 min till softened but not coloured.
  3. 2 Remove the crusts from the bread and whizz the remainder in a mini blender to fine breadcrumbs - you'll need 85g/3oz in total. Finely chop 1 heaped tbsp herbs and the walnuts.
  4. 3 Heat a small saute/fry pan with a metal handle. Remove the onion mix from the heat and stir in the breadcrumbs, herbs and walnuts.
  5. Season generously.
  6. 4 Loosen the skin covering each chicken breast and push in as much stuffing as will fit between the skin and flesh. Gently reform the skin over the stuffing and chicken.
  7. 5 Add in a little oil and a knob of butter to the heated saute/fry pan and add in the chicken, skin-side down.
  8. 6 Cook for 1-2 min till lightly golden brown and just sealed, turn over and put in the oven. Cook for 10-12 min till cooked through and golden.
  9. 7 Cut the apples in half and hollow each half out to a shell, using a melon baller so each one is no more than 1cm/ 1/2" thick.
  10. 8 Squeeze over a little lemon juice to prevent them going brown.
  11. Season generously and drizzle a little oil over each one.
  12. 9 Pile in the remaining stuffing mix into the apple halves. Place around the chicken supremes and bake for about 10 min or possibly till just tender and cooked through.
  13. 10 For the Watercress Sabayon: Add in the wine to the heated pan and bubble down. Pour in the chicken stock and simmer till reduced to no more than three Tbsp.. Pour into a bowl and set in a bowl of iced water to cold down quickly.
  14. 11 Remove any tough stalks from the watercress and cut into fine strands (chiffonade).
  15. 12 Separate the Large eggs and put the yolks in a heatproof bowl set over a pan of gently simmering water.
  16. 13 Whisk in the reduced cooking liquid and whisk for about five min till thickened but still light and fluffy. Place the cream in a bowl and whip till you have achieved soft peaks.
  17. 14 Dice the remaining 50g/2oz butter and whisk into the sauce, a few cubes at a time to make a thick, foamy sauce. Stir in the watercress, season to taste and finally mix in the whipped cream.
  18. 15 Remove the chicken from the oven and carve one of the chicken supremes on the diagonal. Fan out on to the middle of a serving plate.
  19. 16 Arrange two stuffed apples to the side and drizzle around some watercress sabayon. Serve at once.