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Chicken Assiette
Recipe by Danielle Dixon
- Steps
- Ingredients
Ingredients
Poached chicken drumsticks
Creamy asparagus
Creamy mash
Garlic and herb buttered chicken breasts
Chicken oyster nuggets
Garnish
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Steps
- Using a boning knife, remove breast from the chicken, keeping skin intact. Turn chicken over, remove oysters and drumsticks, frenching the bone of the drumstick and removing skin and knuckle.
- For poached drumsticks, combine duck stock, butter, cinnamon, star anise, saffron, eschallot and garlic in a saucepan. Place over a medium-high heat and bring to a simmer. Add drumsticks and poach for 25-30 minutes or until cooked. Remove drumstick and allow to rest. Reserve 125ml of poaching liquid.
- For creamy asparagus, bring a saucepan half filled with salted water to the boil and blanch asparagus tips. Refresh in iced water, drain and set to one side.
- For herb buttered chicken, place garlic, butter and chopped herbs in a bowl, season with salt and pepper and mix well to combine. Push the herb butter beneath the skin of the breasts. Place a frying pan over a high heat and bring to temperature. Sear breasts skin side down until skin is crisp and golden, turn over and cook for 10-12 minutes or until cooked through. Remove chicken and allow to rest. Reserve frying pan.
- For chicken oysters, place flour in a shallow bowl and season with salt and pepper. Add chicken oysters and toss to coat. Beat egg in a shallow bowl and dip oysters in egg wash. Place panko crumbs and a bowl and add oysters, toss to coat and press coating to oyster firmly with hands. Repeat process to double crumb.
- Pour vegetable oil into a small saucepan, place over a high heat and bring to 180⁰C. Gently drop in chicken oysters and deep fry until golden, remove with a slotted spoon and drain on a paper towellined plate.
- Return the chicken breast cooking pan to a high heat, add shallot, drained peppercorns and reserved poaching liquid. Bring to the boil, reduce heat to medium low and simmer until liquid has reduced by half. Add blanched asparagus to re heat, stir through cream and truffle salsa, season with salt and pepper to taste and continue to simmer for 3-4 minutes or until liquid has reduced by a third.
- To serve, place a spoonful of mash on one side of the plate and smear with a spoon, place drumstick on one end of mash, slice chicken breast and arrange in the centre of the plate with an oyster on the other side. Drizzle creamy reduction down the centre of the chicken and garnish with asparagus tips, micro herbs and chive flowers.
Notes
Preparation and cooking time: 70 minutes
