Chicken with Mushroom Puree & Rapeseed Emulsion
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 40 mins
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Additional Time
1 d
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Total Time
1 d 2 hrs
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Servings
4 servings
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Course
Main Course
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Cuisine
British
Chicken with Mushroom Puree & Rapeseed Emulsion
Description
This recipe begins by brining the free-range chicken breasts in a saltwater solution for 24 hours to enhance moisture and seasoning. The skin is removed then reapplied using transglutaminase powder, creating a cohesive exterior once cooked sous-vide at 62°C (144°F) for an hour and twenty minutes. The chicken is finished skin-side down on a hot surface to crisp the skin, adding texture.
The mushroom purée blends chestnut mushrooms, onions, garlic, and rehydrated dried porcini mushrooms, simmered with their soaking liquid until concentrated with flavor, then enriched with double cream and blended to a smooth consistency. This purée adds an earthy depth complementary to the delicate chicken.
The rapeseed emulsion is prepared by whisking English mustard, white wine vinegar, and chicken glaze together, then slowly incorporating rapeseed oil until it reaches a mayonnaise-like texture, providing a tangy and oily contrast.
The dish is garnished with sautéed hen of the woods mushrooms and young onions, plus herb oil, creating layers of flavor and texture from tender chicken, creamy mushroom purée, and bright emulsion. This composition suits refined dining occasions.
Ingredients
Chicken:
- 4 chicken breast free range
- 1 litre water
- 40 grams table salt
- transglutaminase
Mushroom puree:
- 500 grams chestnut mushrooms
- 1 onion
- 1 clove garlic
- 200 grams dried porcini mushrooms
- 200 grams water
- 100 grams cream double
Rapeseed emulsion:
- 20 grams English mustard
- 20 grams white wine vinegar
- 20 grams chicken glaze
- 200 grams rapeseed oil
Garnish:
- young onions
- hen of the woods mushrooms
- herb oil
Instructions
Chicken:
- Combine salt and water, submerge chicken breasts in the brine solution, leave for 24 hours.
- Remove chicken breasts from brine.
- Remove skins and scrape away any remaining fat.
- Adhere skins to chicken with Transglutaminase powder.
- Vacuum pack the breasts and place in water bath for 1hr 20min at 62 ℃/ 144 ℉.
- Remove from waterbath and place breasts skin down on plancha until the skin is crispy.
Mushroom Puree:
- Boil water and pour over dried ceps.
- Chop and sweat onions and mushrooms in butter for 10 mins.
- Strain off cep stock and pour over mushroom and onion mixture.
- Simmer until stock is reduced by half.
- Add double cream and reduce by half again.
- Season to taste and blend until puree is smooth.
Rapeseed Emulsion:
- Whisk together mustard, vinegar and glace.
- Add the rapeseed oil slowly, whilst whisking continually until the mixture resmbles a mayonnaise consistency.
Garnish:
- Saute the mushrooms and young onions in butter.
- Assemble the dish and drizzle with herb oil.
Notes
User Reviews
Overall Rating
4.9
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