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Name: Chicken Bourguigonne with Its Own Confit
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 Chicken breasts

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INGREDIENTS

2 Chicken breasts

Servings

INSTRUCTIONS

MMMMM--------------------BOURGUIGONNE GARNISH------------------------- 450 g Button Mushrooms 10 fl Chicken Stock 225 g Speck; (or Smoked Bacon) 225 g Baby Onions or Shallots 30 g Caster Sugar 1/4 Bottle Red Wine; (cooking -wine) 55 g Unsalted Butter 4 Portions Mashed Potato 2 Dsp Olive Oil 1 Sprig Fresh Rosemary 1 ds Double Cream Vegetable Oil Chopped Tomatoes to garnish Fresh Tarragon SprigsMMMMM---------------------------CONFIT-------------------------------- 1 l Duck or Goose Fat 1 sm Onion; (sliced) 1/2 Head Garlic 1 Stick Cinnamon 2 Star Anise 1 Orange; (zest) 2 Bay Leaves Seasoning 1. Firstly warm the duck or goose fat and add all the confit ingredients. 2. Remove the legs from the chicken and lay in a baking / roasting tray. 3. Cover them with the confit juices and bake in the oven (covered with tin foil) on a low heat - Gas Mark 2 / 3 / 150?c for about 2 hours. 4. Remove tray from oven and allow to cool. Remove legs from confit juices. 5. Pan sear the chicken breasts skin down, and sear the other side. 6. Roast the breasts in the oven on a high heat at Gas Mark 8 / 180?c for 7 to 10 minutes. 7. Warm the olive oil with the chopped rosemary leaves and add this to the mashed potato. 8. Season the mash and add a touch of double cream (approximately 25ml). 9. Part boil the shallots (pickling onions) until they are just tender. Drain and fry in a little hot oil with the caster sugar to glaze. 10. Sweat off the lardons of bacon in a teaspoon of oil - add the button mushrooms. Cook until coloured and remove from heat. 11. Reduce the chicken stock by half and add the red wine, and whisk in the 55g of butter. 12. Construct the dish by slicing the chicken breasts and laying on the mashed potato, in a ring on the plate. 13. Crisp the chicken legs in a hot oven and lay on top of the breast. 14. Serve the sauce around the chicken with chopped tomatoes and tarragon, and the bacon, shallot and mushroom garnish around NOTES : Chef:Steven Saunders

NOTES

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Chicken Bourguigonne with Its Own Confit

2 Chicken breasts

MMMMM--------------------BOURGUIGONNE GARNISH-------------------------    450 g  Button Mushrooms     10 fl Chicken Stock    225 g  Speck; (or Smoked Bacon)    225 g  Baby Onions or Shallots     30 g  Caster Sugar    1/4    Bottle Red Wine; (cooking           -wine)     55 g  Unsalted Butter      4    Portions Mashed Potato      2    Dsp Olive Oil      1    Sprig Fresh Rosemary      1 ds Double Cream           Vegetable Oil           Chopped Tomatoes to garnish           Fresh Tarragon SprigsMMMMM---------------------------CONFIT--------------------------------      1 l  Duck or Goose Fat      1 sm Onion; (sliced)    1/2    Head Garlic      1    Stick Cinnamon      2    Star Anise      1    Orange; (zest)      2    Bay Leaves           Seasoning   1. Firstly warm the duck or goose fat and add all the confit  ingredients.    2. Remove the legs from the chicken and lay in a baking / roasting  tray.    3. Cover them with the confit juices and bake in the oven (covered  with tin foil) on a low heat - Gas Mark 2 / 3 / 150?c for about 2  hours.    4. Remove tray from oven and allow to cool. Remove legs from confit  juices.    5. Pan sear the chicken breasts skin down, and sear the other side.    6. Roast the breasts in the oven on a high heat at Gas Mark 8 / 180?c  for 7 to 10 minutes.    7. Warm the olive oil with the chopped rosemary leaves and add this  to the mashed potato.    8. Season the mash and add a touch of double cream (approximately  25ml).    9. Part boil the shallots (pickling onions) until they are just  tender. Drain and fry in a little hot oil with the caster sugar to  glaze.    10. Sweat off the lardons of bacon in a teaspoon of oil - add the  button mushrooms. Cook until coloured and remove from heat.    11. Reduce the chicken stock by half and add the red wine, and whisk  in the 55g of butter.    12. Construct the dish by slicing the chicken breasts and laying on  the mashed potato, in a ring on the plate.    13. Crisp the chicken legs in a hot oven and lay on top of the breast.    14. Serve the sauce around the chicken with chopped tomatoes and  tarragon, and the bacon, shallot and mushroom garnish around        NOTES : Chef:Steven Saunders

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Nutrition

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Serving Size: 1 Serving (472g)
Recipe Makes: 4 servings

Calories: 519
Calories from Fat: 53 (10%)

Amt Per Serving		% DV

	Total Fat 5.9g	8 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 1.3g
Cholesterol 273.8mg		84 %
Sodium 306.8mg		11 %
Potassium 1203.6mg		32 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 109g		156 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 519

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