Chicken with Sage and Onion

Chicken with Sage and Onion

4 x 1 £9.08 1 h 30 m
Chicken with Sage and Onion
Chicken with Sage and Onion
Poached Chicken Breast with crispy Chicken Fillet, Roast Onion Puree and White Onion Sauce
MySousChefCraig
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Ingredients

Ingredients for Chicken
  • 1 Whole Chicken, Large!
  • 50g Cooking Onions!
  • 1 Garlic, Clove!
  • 50g Celery!
  • 50g Carrots!
  • 1single Bay Leaves Dried, Single!
  • 1 Chicken Stock Powder, Single Stock Cube!
Ingredients for Crispy Chicken Fillet and Stuffing
  • 50g Plain White Flour!
  • 1single Eggs, Single Raw Whole Large!
  • 50ml Whole Milk!
  • 50g Sage and Onion Stuffing!
Ingredients for Onion Puree, Onions and Onion Sauce
  • 2 Cooking Onions, Medium!
  • 25g Butter!
  • 20g Dark Brown Soft Sugar!
Ingredients for Potatoes
  • 4 King Edward Potatoes, Medium!
  • 150ml Whole Milk!
  • 100g Butter!
  • 50ml Vegetable Oil!
  • 50ml Double Cream!
Ingredients for Garnish
  • 2 Carrots, Medium!
  • 100g Broccoli!
  • 10g Butter!
  • 4 Sage, Sprig!
  • 20 Chives, Sprig!
  • 200ml Bechamel Sauce

Method

  1. Poach the Chicken Breast in the stock for 30 minutes or until 67°C.
  2. Remove from stock and leave to rest for 5 minutes.
  3. Ensure all elements are at the correct temperature for service.
  4. Pass Sauce and finish with Cream. Check seasoning. Add the chopped Chives.
  5. Start with a spoon of Pommes Purée on plate and smear from left to right.
  6. Cut the Chicken Breast in half length-ways and remove a small amount from the back to allow it to stand.
  7. Add to the Pommes Purée at a slight angle.
  8. Add the Roast Potatoes, Garnish, Onions and Stuffing to the plate.
  9. Re-heat the Chicken Fillet in hot oil for 90 seconds. Check core is above 70°C.
  10. Place on top of the Breast.
  11. Add the Chicken Skin and the fried Sage Leaves and dot generously with the Roast Onion Purée.
  12. Serve with Sauce in a jug.


  1. Prepare the Chicken by removing all of the joints.
  2. Using the Breasts remove the skin, shape and lay flat on a tray.
  3. Season well with and put another tray of the same shape on size on top and cook in an oven until crisp.
  4. Retain the tray and the Chicken fat and put to one side.
  5. Remove the Chicken Fillet and trim and shape the Breast. Store in a fridge until required.
  6. Add the peeled and diced vegetables to 1litre of water along with the Bay Leaf and Garlic.
  7. Bring to the boil and add the stock.
  8. Simmer for an hour.
  9. Pass and strain into a clean pan ready for poaching.

  1. Prepare the pane.
  2. Remove the tendon from the Chicken Fillet.
  3. Gently flatten the Fillet and shape.
  4. Cut into 2 down the centre.
  5. Blend the Sage and Onion Stuffing to a finer finish.
  6. Season the Fillets and coat in flour.
  7. Pass through Egg Wash and coat in the Sage and Onion Stuffing.
  8. Deep Fry for 60 seconds in hot oil to seal.
  9. Remove and drain.
  10. Add hot water and Egg Wash to the remainder of the Stuffing and allow to absorb into the crumb.
  11. Shape into a sausage in Cling Film when ready and poach for 15 minutes.
  12. Remove from the liqueur and allow to cool.
  13. Slice and cook in the Chicken Fat on the Chicken Skin tray.
  14. Turn in the fat until absorbed and crisp on the out side.

  1. Peel the Onions and quarter
  2. Remove and keep outer layers and retain larger internal layers for singed onions.
  3. Put the hearts aside for the Onion Sauce.
  4. Keep all other trimmings and coat in melted butter and brown sugar.
  5. Add 50ml of water and cook in the oven until caramelised.
  6. Blend with Chicken Poaching Liqueur.
  7. Pass, test the seasoning and put in a Squeezey Sauce Bottle.
  8. Shape and steam the Onion shards for 5 minutes.
  9. Glaze with melted Butter and singe one side with a blow torch.
  10. Make the Bechamel and add the finely diced Onion heart.
  11. Simmer for 30 minutes, stirring frequently, and then remove from the heat and blend.

  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 30 minutes.
  6. Drizzle with Vegetable Oil, season and roast turning every 15 minutes until cooked and crispy.
  7. Add the peelings 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.

  1. Peel and slice the Carrot to give elongated slices.
  2. Steam for 5 minutes.
  3. Remove and brush with butter and season.
  4. Prepare Broccoli and cut very small florets.
  5. Steam for 3 minutes.
  6. Remove and brush with butter and season.
  7. Remove a wash the Sage Leaves selecting the largest and undamaged.
  8. Fry in hot oil until crisp. Drain.
  9. Wash and dry the Chives very well.
  10. Finely chop and leave to one side.

Nutritional Information

Values expressed per 100g
No nutritional info available

Dietary Information

Recipe Contains

Notes

Contains Milk
Contains Eggs
Contains Gluten
Contains Celery

Comments

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