Char grilled chicken, petit poe ala Francis's, potatoes dauphine

Name: How to cook Char grilled chicken, petit poe ala Francis's, potatoes dauphine - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Rory Queeley/ Twitter @queeley_rory

Char grilled chicken, petit poe ala Francis's, potatoes dauphine

When I was at college this was a dish from a menu myself and my kitchen team put together, this dish being a succulent char grilled chicken, with rich creamy French style peas, chicken skin crisp, dauphine potatoes and a chicken mousse

Ingredient

Food ration :

4 servings

Cooking time :

2 hours

chicken breasts

chicken skins

100 g

peas

20 g

pickling onions

20 g

baby gem lettuce

Cooking instructions

* Step 1

First cut your potatoes thinly on a mandolin l, while doing this boil cream and garlic on the stove. Add the potatoes to the cream and garlic then bind with an egg yolk. Transfer the layers of potato to a baking tin and bake for about 45 minutes or until golden brown 180!

* Step 2

Make the cabbage into right balls rolling leaves around each other then tightly cover with cling film several times and leave to boil in stock for about 10 minutes.

* Step 3

For the chicken remove the skin and put onto a baking tray in the oven to achieve the crisp, take the breast and score on a chargrill to leave delicate markings finish in the oven 180 for about 25 minutes or until the juices run clear

* Step 4

When making the peas dry fry the pickling onions and add peas, then add stock and roux (butter melter with flour) this will thicken the peas sauce. Add lettuce right at the end of the cooking process for a bright colour and texture.