Martin Wishart marries popular flavours of eastern France in this stunning chicken recipe, with Comté cheese paired with girolle mushrooms and a rich vin jaune sauce. This delicious dish showcases the benefits of cooking chicken sous vide, a method resulting in juicy, tender flesh which retains significantly more moisture and flavour.
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Preheat a water bath to 65°C and oven to 180°/gas mark 4
Prepare the chicken by removing the legs, wings and trimming the carcass to only leave the crown – the wings and legs can be frozen and used another time. Remove the wishbone from the chicken and season inside the cavity, adding the butter, tarragon and garlic
1 chicken, free range, approx 1.2kg
100g of unsalted butter
20g of fresh tarragon
1 bulb of garlic, halved
Place the chicken crown in a large vacuum bag and seal. Place in the water bath and cook for 1 hour and 10 minutes
Meanwhile, make the gnocchi. Bake the potatoes in the oven for around 1 hour or until very soft. Once cooked, cut in half and scoop out the flesh, weighing out 300g. Let the flesh cool for 2 minutes before pushing through a fine sieve into a mixing bowl
500g of baking potatoes
Sieve the flour over the potatoes and add the egg and Comté cheese. Season lightly and use a fork to bring the mixture together. Once combined, use your hands to lightly knead the mixture until it forms a soft dough
80g of 00 flour
30g of egg
50g of Comté cheese
Transfer the dough to a lightly floured surface, flour your hands and divide it into quarters. Roll each quarter into a sausage shape just over 1cm in diameter, then slice the dough into 3cm pieces
plain flour, for dusting
With the prongs facing upwards, press a fork down on one side of the gnocchi to leave a row of ridges and gently ease them into crescent shapes. Cover the gnocchi and refrigerate until ready to cook
Bring a large saucepan of salted water to the boil, then carefully drop the gnocchi in. Cook the gnocchi until they float, then remove from the pan onto a side plate and allow to steam dry
To make the vin jaune sauce, gently sweat the carrot and mushroom in the butter for 5 minutes, ensuring the vegetables don't catch or colour. Deglaze the pan with the vin jaune, then add the chicken stock. Lightly season with salt and continue to simmer the liquid until reduced to a glaze
1 carrot, finely diced
50g of button mushrooms, finely diced
10g of unsalted butter
250ml of vin jaune
200ml of chicken stock
Add the cream to the pan, stir well and bring to the boil, then continue to cook until the sauce has reduced by half and coats the back of a spoon. Strain the sauce through a fine sieve and reserve, keeping warm until ready to serve
600ml of double cream
Place a large sauté pan over a medium heat and add the butter, heating until it starts to foam. Add the girolles to the pan and cook until all the water has evaporated and the mushrooms are tender, then add the gnocchi and allow to colour and puff up. Meanwhile, blitz the vin jaune sauce with a hand mixer to create a foam
50g of unsalted butter
200g of girolles
To serve, remove the skin from the cooked chicken and carve each breast from the crown. Arrange a chicken breast on each plate, topping with the vin jaune sauce. Scatter over the girolles and gnocchi, top with the chopped chives and serve immediately
10g of chives, chopped
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