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Charred Chicken, Pan Roasted Leek, Celeriac
Recipe by Jamie Fleming
Try Jamie Fleming's Charred Chicken, Pan Roasted Leek, Celeriac today!
- Steps
- Ingredients
Steps
- Preheat oven to 180°C.
- Heat a hibachi.
- For the Chicken Jus, add olive oil and chicken wings to a stockpot on a medium heat. Meanwhile, remove the green ends from the leek and set aside for celeriac puree, roughly chop the white part as well as carrots, shallots, celery and add to the chicken wings. Sauté for 10 minutes on medium heat, stirring regularly.
- Deglaze the pot with masala then add thyme, bay leaves and stock.
- Cook for 40 minutes, until reduced by half. Strain into a saucepan and reduce again for another 30 minutes until reduced to a thickened sauce. Taste for seasoning and adjust accordingly.
- For Bay Oil, toast bay leaves in a dry frypan, until fragrant. Add to bullet blender with oil and blitz on high for 2 minutes.
- Strain through muslin-lined sieve and set aside for serving.
- For Celeriac Puree, remove the leek top from the other leek and char the tops on a hibachi or a griddle pan on a high heat, for 5 minutes, until a charred and very dark brown.
- Meanwhile, place 150ml of the milk into a small saucepan and bring to just simmering. Add the burnt leek tops to the warm milk and allow to sit for 15 minutes.
- Place celeriac into a medium saucepan with butter over a medium-high heat. Allow to sweat for 5 minutes. Strain the burnt leek milk into the saucepan and simmer for 8 minutes, until celeriac is very tender.
- Add cooked celeriac and remaining milk to bullet blender and puree until silky. Season with salt and set aside.
- Meanwhile, for the Pan Roasted Leeks, remove the green end from the leek and set aside. Slice the white part into 2cm coins.
- Add the leeks and oil to a heavy based saucepan over a medium heat and cook for 5-7 minutes, until lightly coloured. Add 100ml of the simmering chicken stock and turn heat to low. Allow to cook for a further 5 minutes, until soft.
- Remove leek and put onto hibachi for 30 seconds on each side, just enough to colour.
- Remove and set aside for serving.
- To cook the Chicken, season the skin with salt and allow to come to room temperature for 20 minutes.
- Place chicken, skin side down, over hibachi or griddle pan on a high heat and cook for 5 minutes, until the skin is nice and crispy.
- Turn chicken over and cook on remaining side for approximately 2 minutes, until just cooked through. Remove from hibachi and allow to rest for 5 minutes. Slice into 3cm slices and set aside for plating.
- For Spinach, in a medium pan over medium-high heat, sauté garlic in oil until fragrant. Add spinach and toss. After 30 seconds, add lemon to the pan and toss again. Season with salt and set aside.
- To serve, place puree in a circle in the centre of each plate. Divide spinach over the puree and place leeks evenly on top. Drizzle the jus over and around the plate. Add chicken and top with bay oil.
