Chicken with Sweetcorn a la Francaise

Chicken with Sweetcorn a la Francaise

2 x 2 £7.43 2 h
Chicken with Sweetcorn a la Francaise
Chicken with Sweetcorn a la Francaise
Chicken Breast with Sweetcorn, Mustard Mash and Onion Gravy,
MySousChefCraig
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Ingredients

Ingredients for Chicken
  • 1 Chicken Breast Fillet Skinned, Medium!
  • 100g Pancetta!
Ingredients for Sweetcorn
  • 198g Sweetcorn Kernals!
  • 0.25tsp Cornflour!
  • 15ml Vegetable Oil!
  • 30g Pancetta!
  • 50g Cooking Onions, Diced!
  • 0.5 Chicken Stock Powder, Single Stock Cube!
Ingredients for Garnish
  • 0.5single Little Gem Lettuce, Single!
  • 0.5 Cooking Onions, Medium!
  • 25g Butter!
Ingredients for Potatoes
  • 2 King Edward Potatoes, Medium!
  • 25ml Whole Milk!
  • 50g Butter!
  • 25ml Vegetable Oil!
  • 25ml Double Cream!
  • 1tsp Wholegrain Mustard!
  • 30g Pancetta
  • 25g Demiglace Sauce Mix
  • 50ml Red Wine Vinegar
  • 1dsp Jelly Redcurrant
  • 1dsp Double Cream
  • 15ml Vegetable Oil
  • 1dsp Butter

Method

  1. Lay the 2 Pancetta slices between 2 oven pans and cook in the oven for 10 minutes until crisp and flat.
  2. Add the Red Wine Vinegar and Redcurrant Jelly to the pan. Reduce until sticky.
  3. Add the steaming water and return the the boil. Simmer for 30 minutes.
  4. Add the Demi Glacé, reboil and reduce to thicken.
  5. Blend, pass and correct the seasoning.
  6. Add the Double Cream and re-correct.
  7. Heat a frying pan and brown the Chicken Fillets on all sides and render the fat. Put on tray ready to go in the oven.
  8. Add a little Vegetable Oil to the pan, season the skin of the Chicken Breast and add to the pan skin side down.
  9. Cook until very golden.
  10. Turn over and cook for 2 minutes.
  11. Add the Butter to the pan and baste the Breast for 2 minutes.
  12. Remove to the same pan as the Fillets and add a little Butter from the pan.
  13. Cook at Gas Mark 5 for 15 minutes until 70°C.
  14. Leave to rest for 5 minutes.
  15. Ensure all elements are at the appropriate temperature.
  16. Add the Mustard Mash to the plate and smear across the plate,
  17. Add the Lettuce, Onions and Sweetcorn a la Francaise.
  18. Add the Roast Potato and sprinkle the blackened Sweetcorn.
  19. Dot with Sweetcorn Puree and add the half breast of Chicken and half the Chicken Fillet.
  20. Add the Pancetta next to the Chicken Breast.
  21. Serve the Sauce separately in a jug.

  1. Remove the Fillet from the Chicken Breast and remove the sinew.
  2. Lay flat 4 slices of Pancetta and wrap the Chicken Fillet.
  3. Chill until required.

  1. Drain the tin of Sweetcorn retaining the liquid. Divide into 3 equal quantities.
  2. Return one portion to a pan with the liquid.
  3. Bring to the boil and thicken with the Cornflour mixed with 1 tsp of water.
  4. Return the boil and then simmer for 1 minutes.
  5. Blend for 60 seconds. Pass. Correct the seasoning and put in a bottle for service.
  6. Dry one portion on kitchen roll.
  7. Heat a saucepan until very hot and add the vegetable oil.
  8. Season the dried Sweetcorn and add to the pan.
  9. Cook for 60 seconds until it has darkened.
  10. Turn and cook again for 60 seconds.
  11. When it starts popping removed from the pan.
  12. Turn the heat down on the pan.
  13. Slice the Pancetta into lardons.
  14. Add to the pan and cook until crispy and the fat has rendered.
  15. Add the finely diced Onion.
  16. Cook for 2 minutes without colour.
  17. Add the third portion of Sweetcorn. Cook for a further 2 minutes.
  18. Add a little water and half the Stock Pot.
  19. Simmer for 5 minutes and remove from the heat.

  1. Put a pan on the heat ready to steam.
  2. Cut the Lettuce in half and trim the root and steam for 3 minutes.
  3. Remove from the pan and put aside.
  4. Remove the outer layers from the Onion and cut into nice triangular portions.
  5. Steam for 3 minutes and put on the same tray as the Lettuce.
  6. Slice the heart of the Onion and add to a pan with the Butter.
  7. Caramelise well. Should take about 45 minutes.
  8. Brush the Onion and Lettuce with melted Butter.
  9. Torch and singe the Onions on one side only.

  1. Peel the potatoes which should be about 10cm long by 5cm wide.
  2. Cut into rectangle about 3cm x 3cm x 6cm.
  3. Cut in half to give 2 cubes 3cm³.
  4. Put in a pan with cold salted water, bring to the boil and immediately summer until just cooked.
  5. Remove from water and allow to air dry. Put on a roasting tray in the oven and dry for 15 minutes.
  6. Drizzle with Vegetable Oil, season and roast turning every 15 minutes until cooked and crispy.
  7. Add the trimmings to the Potato Water, bring back to the boil and immediately simmer until cooked.
  8. Pour off water and return to a low heat to dry out for 2 minutes.
  9. Turn off heat and allow to dry further for 10 minutes in the pan without a lid.
  10. Pass through a Potato Ricer and return to the cleaned pan on a low heat.
  11. Gradually add the Milk and Butter, stirring continuously until incorporated.
  12. Do not over wet with Milk. Ensure all Butter is added.
  13. Taste and correct the seasoning.
  14. Finish with Double Cream and the Mustard.


Nutritional Information

Values expressed per 100g
No nutritional info available

Dietary Information

Recipe Contains

Notes

Contains Milk
Cream
Contains Mustard
Wholegrain
Contains Pork
Pancetta

Comments

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