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Recipe

Corn-fed chicken saltimbocca
with spelt focaccia

easy

APPROX. 60 mins

Enough For

2 people

Cookware

frying pan

Nutritional Value

14166 kJ / 3383 kcal (Per person)

Ingredient

  • Carbohydrates 113 g
  • Sugar 30 g
  • Fat 221 g
  • Protein 244 g

Allergens

  • Gluten
  • lactose
  • mustard
  • sulphate

Cooking Equipment

Ingredients

chicken brests

  • 2 corn-fed chicken breasts skinless, boneless, approx. 1/2 lb in weight
  • 8 slices Parma ham
  • Cooking twine
  • Salt and pepper
  • 2 tbsp clarified butter
  • 8 leaves sage
  • 1 pinch sea salt
  • 2 tbsp olive oil

Sauce

  • 6 1/2 tbsp chicken stock
  • 6 1/2 tbsp Riesling wine dry and subtly fruity
  • 7 fl.oz. sweet cream liquid
  • 1 tsp dijon mustard
  • 1/4 organic lemons grate
  • 2 tsp maple syrup
  • Fleur de sel and white pepper ground to season to taste
  • Red peppercorns for serving

Focaccia

  • 8 ounces spelt flour, type 630
  • 1/4 ounce dry yeast
  • 5 fl.oz. lukewarm water
  • 1 tsp salt
  • 1 pinch sugar
  • 6 tbsp extra virgin olive oil
  • 1 truss small, ripe tomatoes
  • 1 pinch sea salt
  • Espelette pepper

Preparations

1. Briefly rinse the sage leaves with water and allow to drain on a piece of kitchen paper. Then sprinkle the sage with a good pinch of fleur de sel.

2. Allow the Black Star frying pan to get hot, and add the oil. Place the salted sage into the hot oil and briefly deep fry under supervision - it should not get too dark as it can quickly become bitter-tasting. Remove the deep-fried sage from the frying pan and place on kitchen towel. Allow the frying pan to cool down completely and wipe out with a cloth.

3. Pre-heat the oven to 120°C / 248°F con fan heat.

Instructions

chicken brests

1. Briefly rinse the corn-fed chicken breasts under cold water, pat dry with a piece of kitchen paper then sprinkle with salt and pepper.

2. Wrap each breast evenly and completely wit 4 slices of parma ham, tie firmly in place with kitchen string so that the ham does not fall off when frying.

3. Allow the frying pan to heat up again, add the clarified butter, and fry the wrapped corn-fed chicken breasts on high heat on all sides until the parma ham is nicely browned.

4. Remove the seared chicken breasts to a different pan and insert a roasting thermometer into one breast so that it touches the middle and can measure the core temperature. Now place the meat in the preheated oven. Bake the meat gently in a 120°C fan oven until the core temperature is 72°-75°C / 162° - 167°F. Now wrap the meat in silver foil and leave to rest for 5 minutes.

Sauce

1. De-glaze the still hot pan with the bits from frying the corn-fed chicken with the riesling, mix together well with a whisk and, on medium heat, reduce the liquid by a half.

2. Then add the chicken stock, the cream, mustard, lemon zest and grated pepper, and allow to reduce by half on low heat, whilst stirring repeatedly - the sauce should have a creamy consistency.

3. Finally season to taste with salt, pepper, perhaps even some maple syrup or mustard

Focaccia

1. Sieve the spelt flour into a bowl, add the dried yeast, salt, sugar, 2 tbsp olive oil and the lukewarm water. With your hands knead quickly to a smooth, slightly tough dough. If it is too moist, knead in some more flour.

2. Cover the bowl and leave in a warm place for 45 minutes to rise.

3. Once the focaccia dough has risen, tip out onto a floured work surface. Dust your hands with flour and knead the dough again thoroughly.

4. Rub 1 tbsp olive oil around the inside of the Black Star pan.

5. Put the focaccia dough into the pan, cover, and allow to rise for a further 10 minutes.

6. Wash the tomatoes, remove from the vine, and poke into the dough once it has risen.

7. Drizzle 2 tbsp olive oil and 1 tbsp water over the focaccia and sprinkle fleur de sel and Espelette pepper over the top.

8. Place the pan with the focaccia in the preheated oven and bake for approx. 20 minutes in a fan oven at 170°C / 340°F until golden brown.

9. Remove the focaccia from the oven and drizzle again with another tablespoon of olive oil. Allow to cool in the pan, then slice and eat.

Serving

Remove the kitchen string carefully from the meat and cut the chicken into four parts. Place into the hot sauce, sprinkle with the deep fried sage and pink peppercorns, and serve with the lukewarm and crispy foacaccia (see recipe "Spelt focaccia with vine tomatoes, fleur de sel and piment d'espelette from the Black Star frying pan").

Hint When cooking poultry, ensure the meat is extremely fresh and of high quality. Unlike beef or pork, poultry must always be cooked thoroughly. I removed the chicken breasts from the oven when their core temperature reached 72°C / 160°F, and allowed them to finish off a little in the hot sauce. Done this way, the meat was perfectly cooked and wonderfully succulent.

Origin

www.trickytine.com