Preparation time
1-2 hours
Cooking time
over 2 hours
Serves
Serves 4
By Gregory MarchandFrom Saturday Kitchen
Ingredients
For the chicken
- 1 free-range chicken
- olive oil, for frying
- 125g/4½oz soft unsalted butter
- 45g/1½oz chestnuts, cooked and chopped
- 5g/⅛oz chopped truffle (optional)
- 50g/1¾oz Parmesan, grated
- 1 medium egg white
- 125g/4½oz brioche crumbs
- 25g/1oz shallots and garlic confit
- 1 lemon, zest only
For the coffee sabayon
- 100g/3½oz egg yolks
- ½ shot espresso coffee
- 20g/¾oz black garlic purée
- 100g/3½oz brown butter, melted
- lemon juice, to taste
- salt
For the wild currant mushrooms
- 1 tbsp olive oil
- 250g/9oz wild mushrooms, cleaned and washed
- 50g/1¾oz unsalted butter
- 1 garlic clove, chopped
- 1 tsp chopped herbs
- ½ punnet redcurrants
Method
To make the chicken, mix all the ingredients (minus the chicken crown), in a large bowl to form a stuffing. Spoon the stuffing into a piping bag, then use this to slide the stuffing under the chicken breast skin. Put in the fridge to chill for 1 hour.
Preheat the oven to 200C/180C Fan/Gas 6.
Place the chicken in a roasting tin and cook for 7 minutes. Turn the oven down to 170C/150C Fan/Gas 3½ and cook for a further 30–40 minutes.
To make the salt crust, mix all the ingredients together in a bowl then use a rolling pin to roll out to a 4mm/¼in thickness. Chill in the fridge until needed.
To make the coffee sabayon, put the egg yolks, espresso and black garlic in a mixing bowl set over a pan of boiling water (bain-marie). Whisk until foamy. Whisk in the brown butter. Season with salt and lemon juice, to taste.
To make the wild currant mushrooms, heat the olive oil in a pan then add the mushrooms. Cook for a few minutes, then add the butter and garlic. Cook for another minute and add the herbs and redcurrants and serve immediately.
To serve, cut the chicken breasts off the crown and place onto a serving plate, along with the sabayon and mushroom mix.