Chicken grenobloise recipe

Created by Shannon Bennett

1 comments

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Rating:

5/ 5 stars 5 Votes

Cuisine: French
Serves 4

Ingredients

4 x free-range chicken breast (or marylands)
600g Jersey Royal or kipfler potatoes (waxy), scrubbed
8 baby beetroots
12 baby carrots or radishes, with leaves on
Rendered chicken fat or olive oil, for frying potatoes
100g butter
200g fresh breadcrumbs

Grenobloise
1 tbsp shallots (or red onion), peeled, finely chopped
1 tbsp capers, finely chopped
1 tbsp parsley, finely chopped
1 tbsp tarragon, finely chopped
Salt and pepper
2 hard boiled eggs, yolks and whites separated
Zest of 1 lemon and juice of 1/2
2 stalks fresh oregano, leaves removed, finely chopped
50ml extra virgin olive oil

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Preparation

Preheat steamer oven to 68°C.

Place the potatoes in a pot. Cover with water and slowly bring to the boil. (The potatoes need to be cooked, but remain firm as they'll be pan fried later.)

Cook half the beetroot in a small pot with water and simmer until soft. Allow to cool slowly in that same pot with the liquid. Later, peel and cut in half, reserving the cooking liquid.

Place the chicken breast on a tray in your steamer and cook for about 30 minutes.

Meanwhile, heat olive oil in a heavy-based fry pan over medium heat. Cut the potatoes into rounds and add to the pan. Fry until crispy. Add one-quarter of the butter, stirring, to caramelise. Remove from heat and keep warm.

In a saucepan, warm the beetroot in the saucepan, using the reserved cooking liquid. Add another quarter of the butter, and sea salt. Using a mandolin, finely shave the remaining raw beetroot into a bowl of acidulated water. Set aside until required.

Place the carrots in the steamer for 3 minutes. Add another quarter of the butter and season with salt and pepper.

For the grenobloise, in a bowl, combine the shallots (or red onion), capers, parsley and tarragon. Season with salt. Finely chop the egg white. Add the egg white, lemon zest, pepper, oregano, olive oil and lemon juice to the grenobloise mixture. Toss to combine.

In the same pan the potatoes were cooked in, melt the remaining butter. Add the breadcrumbs and caramelise slowly, until brown and crispy.

To serve, place the chicken on a large plate. Add the potatoes, and top with cooked beetroot and carrots. Sprinkle with toasted breadcrumbs. Spoon over the grenobloise. Finely dice the reserved egg yolk and sprinkle it over the top. Shave the raw beetroot and sprinkle this over the dish, along with the radish. Garnish with radish leaves.

If you enjoyed this Chicken grenobloise recipe then browse more French recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

01 Feb 2012 09:34 AEST

Paul Tan

Wilson

Whoe chicken

At what temperature and for how one would you do a whole chicken in a miele steam oven

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