Poached Landaise Chicken

 

Poached Landaise Chicken

Ingredients for Poached Landaise Chicken:

  • Vegetables (four portions)
  • 8 baby leeks
  • 8 baby carrots
  • 8 button onions
  • 32 broad beans
  • 40g fresh peas
  • 20 fresh cocoa beans
  • 4 trompette mushrooms
  • Chervil sprigs
  • Sel de Guerande
  • 4 Landaise chicken breasts
  • Rosemary sauce – see recipe


Prep for poached landaise chicken Cook all of the vegetables individually. For the chicken we sous-vide the breast along with a
small knob of butter and a sprig of rosemary. We then poach the bag for 13 mins at 85 degrees C.
Allow to rest for 5 min.
To Dress The Dish Carve the breast 4 times at a 45 degree angle, arrange the vegetables around, spoon the sauce over the
chicken, place the trompette on top of the chicken breast along with the chervil & a small pinch of salt
de Guerande to finish.

Ingredients for Rosemary Butter Sauce:

  • 650 ml chicken stock
  • 200 ml white wine
  • 150 ml double cream
  • 250 g butter cold & diced
  • 1 stick of rosemary
  • Salt & small squeeze of lemon to season
Prep for rosemary butter sauce Reduce stock & wine together down to 200ml. Add cream & boil for 1 min. Remove from heat &
add rosemary, leave to infuse for 5 mins Boil again, then whisk in butter slowly Season with salt
& a little lemon juice. Pass through muslin cloth.