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Ingredients
  

CHICKEN BREAST

  • 210 gr Chicken breast
  • 10 gr Butter
  • 3 gr Fresh Thyme

CHICKEN SAUCE

  • 350 gr Chicken Wings
  • 60 gr Chicken thighs
  • 85 gr Butter
  • 45 gr Sliced Shallots
  • 85 gr Sliced Mushrooms
  • 170 gr White wine
  • 216 gr White chicken stock
  • 125 gr Brown chicken stock

CHICKEN CRUNCH

  • 35 gr Chicken skins
  • 37 gr Panko breadcrumbs
  • 10 gr Salt

CELERIAC PUREE

  • 360 gr Celeriac
  • 150 gr Milk
  • 150 gr Water

PICKLED CELERIAC

  • 60 gr Water
  • 50 gr Vinegar
  • 15 gr Sugar
  • 2.5 gr Salt
  • 1 gr Pepper corn
  • 0.5 gr Coriander
  • 60 gr Celeriac thin sliced

OTHER

  • 60 gr Fresh spinach
  • 10 gr Vegetable stock

Instructions
 

CHICKEN BREAST

  • Place the chicken breast in a vac bag with the butter in thyme, cook in water bath at 62 ºC for about 20 minutes. Let rest for 5 minutes.
  • In a pan at medium heat, add some clarified butter, place the breast skin down, and hold until is golden crispy.
  • Let rest for another 4 minutes.

CHICKEN SAUCE

  • Roast wings in oven until golden and drain the excess of fat. Sweat the shallots and mushrooms.
  • Mix all the liquids and bring to a boil.
  • Add the chicken wings and the shallots & mushrooms, let boil for 20 minutes. Let rest for 30 minutes and pass through a fine chinoise.
  • Roast the thighs in oil until golden.
  • Reduce the sauce until the desired texture, add the thighs and refresh for 4 minutes. Let rest for 20 minutes.
  • Pass through a fine chinoise again, and set aside.

CHICKEN CRUNCH

  • Bake the skins between two oven trays for 20 minutes at 180 ºC.
  • Break it down on a pestle & mortar and add the toasted panko and salt.
  • Reserve.

CELERIAC PUREE

  • Slice the celeriac very thin.
  • Mix the water and milk and bring to boil, add the celeriac and cover the pan with film, cook for 30 minutes.
  • Drain it and keep the liquid; put the celeriac in the blender, adding liquid in the case is necessary.
  • Season and reserve.

PICKLED CELERIAC

  • Mix all the ingredients except the celeriac and bring to a boil for 2 minutes. Let it cool down, pass through chinoise.
  • Mix 60 gr of liquid and the celeriac in a bag and close.
  • Let in fridge for 3 hours.
  • Sauté 40 gr of the spinach in a little bit of butter and vegetable stock. Season and reserve.
  • Dress with salt & pepper 20 gr of fresh spinach, reserve.

Presentation

  • Slice the breast in half.
  • Make a quenelle of celeriac puree, place the breast on the side.
  • Add two slices of celeriac, place the saute spinach, and on the top the fresh spinach.
  • At last the chicken crunch.
  • Finish with the sauce.