A main course: pan-fried chicken breast with celeriac in three forms (braised, fried and raw), a fresh salad of apple and celery and a sauce made from the cooking liquid with truffle. The earthy celeriac and the truffle belong together, and the raw salad with apple and hazelnut adds freshness. A tip: lift the celeriac out of the cooking liquid and use that liquid as the base for the sauce, so no flavour is lost.
Farmhouse chicken with celeriac and truffle
Farmhouse chicken with celeriac and truffle
Method
01
Cut the celeriac
Peel the celeriac and cut it into three portions: cubes, triangles and strips (julienne).
02
Braise the cubes
Sweat the shallot in butter, add the celeriac cubes and the bay leaf and pour in the water and stock. Simmer gently for about 20 minutes.
03
Fry the triangles
Fry the celeriac triangles in butter for 5 minutes and season with pepper, salt and nutmeg.
04
Make the raw salad
Mix the celeriac strips with the celery and the apple (also in strips), the vinegar, the mayonnaise, the parsley and the hazelnuts.
05
Cook the chicken
Sear the chicken breasts in butter and finish them in a 200 °C oven for 10 to 12 minutes, until the core reaches 75 °C.
06
Make the sauce
Drain the celeriac cubes and keep the cooking liquid. Whisk the liquid with butter and the lemon juice into a sauce and add the celery leaves, the braised celeriac and a little shaved truffle.
07
Plate up
Arrange all the components on the plate, slice the chicken and finish with shaved truffle and Parmesan.
Tips & notes
Use butter and herbs to your own taste. A winter truffle is expensive: a jar of truffle slices or a dash of truffle oil is a cheaper alternative. Cooking the chicken: the core must reach at least 75 °C.
Chef's tip
Cut the celeriac into three: cubes for braising, triangles for frying and strips for the raw salad. Let the chicken rest for a moment after frying before you slice it, so the juices stay in the meat.
Variations
- With mushrooms: fry a handful of wild mushrooms and serve them next to the chicken.
- Without truffle: leave out the truffle and add a little extra Parmesan and parsley.
Contains:
Eggs
Milk
Tree nuts
Celery
