Twice-Cooked Chicken Breast Recipe
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- 3 large baking potatoes, well-scrubbed
- a good knob of butter
- 100ml of full-fat milk
- 1 large whole chicken, neck and feet removed
- 3 litres chicken stock
- mirepoix of leek (2 sticks), onion (2 large white), carrots (2 pieces), celery (2 sticks)
- 2 heads of garlic, cut into half (cross-section)
- olive oil
- 2 cloves of garlic, finely sliced
- 2 shallots, finely sliced
- 100g dried porcini mushrooms
- 100g fresh button mushrooms, sliced
- 2 bay leaves
- 2 sprigs of thyme
- 200ml red wine
- 200ml double cream
- small handful of baby asparagus
- truffle oil
- small knob of butter
- salt and pepper
How to make Twice-Cooked Chicken Breast
I saw this recipe on Gordon Ramsay's The F Word, and was rather intrigued by it. Ramsay gave instructions on how to cook chicken breast - a nortoriously difficult part of the chicken to cook, seeing as how it has a tendency to dry out. The way he overcame this was by poaching the chicken first, before frying it to finish the cooking and to give it that beautiful, golden, crisp exterior, while keeping the inside really juicy and moist. I couldn't remember the exact instructions, but I've tried my best to replicate it, and it turned out pretty darn well! So here's what I did, hope you guys enjoy it too. Note: in the show, he also served this dish with caramelized turnips, but I couldn't be bothered and figured that'd be a LOT of carbs. This took me exactly 45 minutes to prepare, from start (bringing my pot of water to the boil) to finish (serving up), and it's a really nice one-plate dinner that will easily impress guests. (Serves 2 greedy people)
- Get a large pot of salted water boiling, and place the potatoes in. Boil until soft, then drain in a colander and allow to steam dry in the pot. Peel the potatoes, then mash with the butter, and season to taste. Add the milk and whip until fluffy. Set aside, covered, and keep warm.
- Add the mirepoix to the hot stock. Stuff the cavity of the chicken with the 2 heads of garlic, then place in the boiling stock, allow to return to the boil, then reduce heat and simmer for 12-15 minutes (depending on the size of the chicken).
- Heat some olive oil in a pan, and sweat the sliced garlic and shallots. Add the mushrooms, and let them heat until the fragrance is released. Add the bay leaves and thyme, and season well with salt & pepper, and cook on medium heat for another 5 minutes. Raise heat to medium-high, add in the wine, and reduce to 1/3 original volume; about 8 minutes.
- Remove the chicken from the stock, and place on a plate to cool slightly. Remove the breasts, discard the wings and carcass, and reserve the legs for another use. (I also cooked up the legs, since I made this for 4 of us, and didn't want to buy 2 chickens.)
- Add 1/4 cup of stock to the mushroom sauce, then reduce again; 3 minutes. Add the cream, and reduce heat to low, and simmer for 5-7 minutes, until thickened. Strain through a chinois, pressing down on the solids with the back of a wooden spoon to extract all liquids, then discard solids. Set aside in a warm place.
- Poach the asparagus in the chicken stock for 3 minutes, until tender (but it should still have a bite), then plunge into an ice bath to arrest cooking. Toss in 5-10ml of truffle oil, then set aside and keep warm.
- Season chicken breasts well with salt & pepper. Heat some olive oil in a non-stick pan, and fry the chicken breasts, skin side down, until golden brown and crispy; 5-7 minutes. Turn over and cook for another 3 minutes until nicely browned, then add in the small knob of butter and baste the chicken with the butter. Remove from heat once cooked through.
- To serve, place a large quenelle of mashed potatoes into the middle of a dish, pour mushroom gravy around it, top with a chicken breast, then top with the asparagus.