John Myers
Contents
show
Corn Chicken Supreme with Truffle Stock and Two Kinds of Celery
The perfect corn chicken supreme with truffle stock and two kinds of celery recipe with a picture and simple step-by-step instructions.
Corn chickens
- 5 Pc. Corn Chicken Supreme
- 10 disc Périgord truffle
- Salt and pepper
- 2 tbsp Vegetable oil
Truffle stock
- 20 g Périgord truffle
- 1 tsp Butter
- 1 tbsp Madeira wine
- 1 l Chicken broth
- Salt and pepper
- 2 tbsp Ice cold butter
Celery puree
- 1 Pc. Celeriac fresh
- 2 Pc. Floury potatoes
- 150 g Cream
- Salt
Celery vegetables
- 3 Pc. Celery
- 2 Pc. Carrots purple
- Butter
- Salt
- Pepper
- Sugar
Truffle stock
- For the truffle stock, lightly sauté the fine truffle cubes in the butter, deglaze with Madeira, add the chicken stock and reduce everything by two thirds. Season to taste with salt and pepper. Mix in the frozen butter just before serving.
chicken
- Remove the skin from the Supremes. Place the skin between 2 layers of baking paper on a tray and weigh it down with a second tray. Bake the skin in the oven at 180 degrees for 20 minutes until crispy. Cut a small pocket into the supremes from the fillet, place 2-3 truffle slices in each and close. Season the meat with salt and pepper and tie with kitchen twine. Sear the breasts in the vegetable oil on both sides until golden yellow for 3-4 minutes and then finish cooking in the preheated oven at 120 degrees for about 12-15 minutes.
celery
- For the puree, dice the celery and potatoes and cook with the cream and a little salt until the cream is almost completely absorbed into the vegetables. Then pass through the potato press twice and pass through a sieve. For the vegetables, cut the celery and carrots into fine sticks and fry them in a little butter with sugar and salt until al dente. Season with a little pepper.
Facebook Comments