Sous vide chicken crown with Comté cheese gnocchi, girolle mushrooms and sauce Vin Jaune
by Martin Wishart

Ingredients

Fresh Meat

  • 1 chicken, free range, approx 1.2kg

Dairy

  • 100g of unsalted butter
  • 30g of egg
  • 10g of unsalted butter
  • 600ml of double cream
  • 50g of unsalted butter

Salad & Fresh Herbs

  • 20g of fresh tarragon
  • 10g of chives, chopped

Fruit & Vegetables

  • 1 bulb of garlic, halved
  • 500g of baking potatoes
  • 1 carrot, finely diced
  • 50g of button mushrooms, finely diced
  • 200g of girolles

Store Cupboard

  • salt
  • 80g of 00 flour
  • salt
  • plain flour, for dusting
  • 200ml of chicken stock
  • salt
  • pepper

Cheese

  • 50g of Comté cheese, grated

Alcohol

  • 250ml of vin jaune