Chicken albuféra with braised and raw belgian endive

Chicken albuféra with braised and raw belgian endive

By
From
Marque
Serves
12
Photographer
Stuart Scott

This dish is very classical, with only a very light contemporary touch. The rich harmony between the chicken and the sauce is enlivened with endive, cooked and raw, something perhaps Escoffier would have approved of. This dish dates from very early in the life of Marque and it is only the relentless push forwards that stops us doing it again.

Ingredients

Method

  1. Prepare 2 number 16 organic free-range chickens. Leave the breasts on the crown and separate the drumsticks from the thighs. Split the two breasts apart from each other down the breastbone, keeping them on the bone. Make sure to remove the wishbone. To make the brine, mix together 200 grams table salt and 2 litres water until the salt dissolves, then add 2 crushed garlic cloves, ½ bunch thyme and 2 fresh bay leaves. Submerge the breasts and thighs in the brine and refrigerate for 1 hour.
  2. Remove the chicken pieces from the brine and rinse thoroughly under running water to remove the excess brine. Pat dry. Seal the chicken pieces in separate sous-vide bags and compress with moderate pressure. Cook in a water bath at 60°C for 1 hour. Remove the breasts (not the thighs) and chill them quickly in a blast chiller or an ice bath, then refrigerate until required. Increase the temperature of the water bath to 64°C, and let the thighs cook for a further 30 minutes. Remove the thighs from the water bath and chill them quickly in a blast chiller or an ice bath, then refrigerate until required.
  3. Use the chicken carcass and legs to make a chicken stock described in the basic recipes section.
  4. Clean 5 Belgian endives. Bring 200 grams butter to the boil in a saucepan, whisking until the butter turns nut brown, being careful not to burn it. Transfer to a large bowl to cool. Juice 3 large oranges, then peel them and keep 3 large slivers of orange peel. Strain 200 millilitres of the orange juice into the cooled butter and whisk to combine, then season with a pinch of Murray River pink salt to taste. Add 1 teaspoon ascorbic acid, which will help prevent the endives from oxidising.
  5. Seal the endives in a sous-vide bag with the orange peel and buttery orange mixture and compress with full pressure. Cook in a water bath at 85°C for 30 to 40 minutes, or until the stems start to give when you gently squeeze them. Remove from the water bath and chill them quickly in a blast chiller or an ice bath, then refrigerate until required.
  6. Trim the stalks of 2 red (variegated) Belgian endives. Combine 100 millilitres water with ½ teaspoon ascorbic acid. Seal the endives in a sous-vide bag with the acidulated water and compress with full pressure. Let them rest for 30 minutes to completely absorb the acidulated water – this prevents them from discolouring and gives a cooked but crisp effect. Remove from the bag and drain on paper towels. Trim the leaves into feather-like shapes.
  7. To make the albuféra sauce, reduce 500 millilitres chicken stock by half and strain it. Reduce 50 millilitres sherry and 50 millilitres Madeira to 10 per cent of the original volume. Add the reduced chicken stock and use a wand blender to combine with 1 teaspoon Sucro (Texturas), 50 grams foie gras terrine and 1 heaped teaspoon butter. Season with Murray River pink salt and freshly ground white pepper.
  8. Preheat the oven to 160°C. Reheat the chicken in a water bath at 60°C for 20 minutes. Remove from the bags and let the chicken dry slightly, then sear, skin side down, in a medium–hot frying pan until evenly caramelised. Let rest for a few minutes before taking the breasts off the bone. Slice each breast into three slices; repeat with the thighs.
  9. Remove the Belgian endives from the bag and drain on paper towels. Split lengthwise and caramelise in a frying pan over a moderate heat with a knob of butter.
  10. To serve, place a piece of breast and thigh on each plate with a piece of caramelised Belgian endive. Reheat the albuféra sauce and briefly pulse with a wand blender. Spoon the sauce over the chicken and caramelised endive. Garnish with the red endive ‘feathers’.
Tags:
Marque
Mark
Best
Pei
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