Poultry and Orchard
Ingredients
- 4 chicken breast
- Salt
- Pepper
- 15 gr of butter
Vegetables
- 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
Marinade
- 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
Sauce
- 50 gr of pineapple
- 50 gr mango
- The rest of the chicken marinade
Instructions
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.