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Poultry and Orchard

Restaurant le Codet
Course Main
Cuisine French
Servings 4 servings


  • 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:

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

Preparing vegetables:

  • Peel the carrots and put them to cook in boiling salted water. Once cooked, cool them in iced water.
  • Clean the tiny potatoes, pattypan squashes and zucchinis, then cook them in boiling salted water.
  • 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.
  • Clean the red radishes and leave them raw.
  • Peel the beets and slice them finely.

Preparing sauce :

  • 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:

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

Getting the dish ready :

  • Cut chicken into pieces.
  • Brown pieces in a frying pan.
  • Display the vegetables, raw and cooked, according to their colors.
  • Complete the harmony by gently spooning the sauce over the whole.