Sous Vide Chicken Galantine Recipe

Farmhouse chicken galantine with fig chutney

Main
medium
8
2 hours, plus 12 hours marinating time

PT2H

PT12H

Simon Gueller's impressive chicken galantine recipe produces a stunning main worthy of a gourmet dinner party. If you don't have sous-vide equipment you can poach the galantine instead - but you may not get restaurant-quality results.

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Ingredients

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Imperial

Chicken galantine

Chicken marinade

2 shallots, finely sliced
6 sprigs of fresh thyme
2 garlic cloves, sliced
500ml of white wine

Fig chutney

10 figs
4 pears
2 onions
4 plum tomatoes
50g of Demerara sugar
30g of white wine vinegar
100ml of port
100ml of red wine

To serve

16 slices of sourdough bread, very thin
micro herbs

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Pastry brush
Sous vide equipment
Meat mallet/tenderiser

Method

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Debone the chicken completely (you can ask your butcher to do this for you) and marinate for 12 hours in the shallots, thyme, garlic and white wine

1 chicken
2 shallots, finely sliced
6 sprigs of fresh thyme
2 garlic cloves, sliced
500ml of white wine

Cut the duck breasts into 4 strips, and the foie gras into 6 strips - ideally the strips should be the same size. Remove the chicken from the marinade and wipe away any excess

2 duck breasts
600g of foie gras

To construct the galantine, lay the chicken skin-side down and cover with cling film. Use a tenderiser mallet to flatten the chicken until it is an even 1.5cm thickness and forms a rectangular shape

Remove the cling film and place a new large sheet on cling film on the work surface. Add the flattened chicken, skin-side down, on top of the cling film. Place the foie gras strips lengthways down the middle of the chicken, followed by the strips of duck on either side. Season with salt and pepper and roll as tightly as possible

salt
pepper

Tie the ends of the cling film to seal and cook in a water bath at 65°C for 1 1/2 hours. Remove and cool in a bath of iced water - this will stop the duck and foie gras from overcooking

For the chutney, chop the fig, pears and onions into a 1/2cm dice. Blanch and peel the tomatoes, cut into quarters and remove the seeds. Cut the flesh of the tomatoes into a 1/2cm dice

Bring the vinegar, sugar, Port and red wine to the boil and add the diced pears, onions and figs. Simmer until tender, then add the tomatoes for 10 minutes further, stirring every minute or 2

30g of white wine vinegar
100ml of port
100ml of red wine
50g of Demerara sugar

Pour into a colander and leave to cool, reserving the liquid that drips through. Simmer the strained liquid until reduced, allow to cool to room temperature and brush onto each serving plate. Toast the sourdough lightly and arrange on the plate

16 slices of sourdough bread, very thin

Remove the cling film from the chicken and slice each portion with a very sharp knife to a thickness of 2cm. Add to the plate with a quenelle of the chutney and some micro-herbs. Serve immediately

micro herbs

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Simon Gueller

Yorkshire’s epicureans have a lot to thank Simon Gueller for. Here’s a chef who creates tasteful dishes with local tastes; who produces refined, lovely-looking food in an elegant setting.