Group 3108@2x

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Chicken with vegetables and spinach fricassée

YOU WILL NEED

Poultry Dry

Butter-Lemongrass

1 chicken breast with skin on – about 300g

140g Butter Lemongrass Sauce (Art. 55771)

100g baby spinach leaves

3-4 baby carrots

3 mini zucchinis

1 tbsp. spring onions finely chopped

Some lemon juice

Some lemon zest

Some lime zest

 

Dill oil

½ bunch of dill

100ml virgin olive oil

 

For the marinate

8g Poultry Marinade Dry (Art. 51001)

15ml water

15ml olive oil

  1. In a bowl, mix the marinade ingredients and marinate the chicken for 2 hours.
  2. Cook the chicken in sous vide at 68οC, for 90’.
  3. In a frying pan, heat a little olive oil and sauté the chicken on high heat until it gets golden, and the skin becomes crispy. Remove the chicken and set aside.
  4. Lower the heat, sauté the onion, add the spinach and cook it until is wilted.
  5. Season with salt and pepper, add a little lemon juice and remove to a plate.
  6. In the same pan pour the Butter Lemongrass Sauce, add the blanched carrots and the zucchini, bring to a boil remove and add the lime and lemon zest.

 

For the dill oil

Blanch the dill and put it in water with ice. After having it dried, blend it in a thermomix with the olive oil on high speed. Strain through a fine sieve (or chinois etamine).

 

Serve the spinach on a plate and place the chicken (whole or cut) on top. Add the mini vegetables around the plate and drizzle with the Lemongrass Butter Sauce. Flavour with some dill oil.

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