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Poultry and Orchard

  • Author: Restaurant le Codet
  • Yield: 4 servings 1x


  • 4 chicken breast
  • Salt
  • Pepper
  • 15 gr of butter


  • 16 Mini carrots: orange (violet, white and yellow)
  • 4 Mini zucchinis
  • 1 Beet : red (yellow, chioggia ( variety of early beet pink color with white veins))
  • 4 Tiny potatoes
  • 4 Pattypans squashes: green and yellows
  • 4 Red radishes


  • 2 Calamansi lemons cut into zests
  • Juice of 2 Calamansi lemons
  • 2 tablespoons of neutral oil (sunflower or colza)
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1/2 teaspoon Cayenne pepper


  • 50 gr of pineapple
  • 50 gr mango
  • The rest of the chicken marinade


Preparing marinade:

  1. Put all the ingredients together then let the chicken rest in the mixture for 2 hours.

Preparing vegetables:

  1. Peel the carrots and put them to cook in boiling salted water. Once cooked, cool them in iced water.
  2. Clean the tiny potatoes, pattypan squashes and zucchinis, then cook them in boiling salted water.
  3. Once cooked, cut them into regular shapes. Put them in a frying pan, flat single layer. Add a small amount of butter, a bit of water, a pinch of sugar and salt, warm the whole.
  4. Clean the red radishes and leave them raw.
  5. Peel the beets and slice them finely.

Preparing sauce :

  1. Cut mango and pineapple into brunoise, and then mix the whole to the remaining marinade as a salad dressing. Cook in a saucepan over medium-low heat until it is homogenous and cooked through.

Cooking the chicken:

  1. Cook chicken at low temperature 150F (64º C) for 2 and half hours.

Getting the dish ready :

  1. Cut chicken into pieces.
  2. Brown pieces in a frying pan.
  3. Display the vegetables, raw and cooked, according to their colors.
  4. Complete the harmony by gently spooning the sauce over the whole.
  • Category: Main
  • Cuisine: French
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