Smoked butter adds an unusual dimension to mashed potatoes - served in this challenging recipe with chicken cooked sous vide and podded broad beans.
Equipment and preparation: You will need a water bath and vacuum pack bags.
1 punnet pea shoots
For the chicken, crown the chickens by removing the wings and the legs.
For the confit chicken wings, place the chicken wings in a small pan with the duck fat, ensuring they’re completely covered, and cook at 120C/248F for 1 hour and 50 minutes.
Remove and leave to cool in the fat for roughly 10 minutes, or until you can handle them. Cut off both ends, slide the bones out from the middle and trim to neaten up. Place in the fridge to chill, ready to pan fry just before serving.
For the chicken, mix the butter, thyme, garlic and salt together and spread over the crown of the chickens.
Place the chicken crowns into two vac pack bags and into a water bath at 70C/154F for one hour, or until the chicken juices run clear when pierced with a skewer.
Once cooked, remove from the vac pack bag and heat a little oil in a frying pan. Fry the chicken until browned all over.
For the confit garlic, peel the garlic and place in a small pan with the pomace oil, bring to a simmer and cook for one hour. Once the garlic is soft, remove from the heat and set aside for later.
For the sauce, fry all of the vegetables to soften them in a little pomace oil until golden-brown. Add the thyme and Madeira and cook until reduced - continue to heat to reduce to a syrup.
Add the beef stock and continue to heat, reducing the volume to a thick sauce. Pass it through a fine sieve and finish with a knob of butter.
For the mash, peel and chop the potatoes into even-sized pieces. Cook in boiling, salted water until tender. Drain and leave to dry out until no excess moisture remains.
Add the cream and butter to a pan and heat to reduce until thick. Pass the potato through a sieve, then beat into the cream until completely smooth. Season with salt to taste.
For the purée, blanch the broad beans in a pan of boiling, salted water until tender. Drain, refresh in iced water and gently squeeze them out of their grey skins. In a separate pan, heat the shallots and garlic in butter until soft, but without colouring them.
Add the stock and bring to the boil. Add the cream and cook until reduced in volume by half. Add the broad beans and then transfer to a food processor and blend until smooth.
For the girolles, thoroughly clean the mushrooms, ensuring no grit remains. Add the butter to a pan and heat until foaming, then add the girolles and fry for a few minutes until soft.
For the peas and broad beans, blanch the peas in a pan of boiling, salted water until tender. Drain, refresh in iced water and set aside until needed.
Blanch the broad beans in a pan of boiling, salted water until tender. Drain, refresh in iced water and gently squeeze them out of their grey skins.
When ready to serve, fry the chicken wings in a pan in a little oil until crisp.
To serve, remove the chicken breasts from the crown and carve. Place the mashed potato into a piping bag and pipe onto the plates. Place a chicken breast and wing to the side. Dot the plates with the broad bean purée, confit garlic and fried girolles. Scatter the plates with broad beans and podded peas.
Drizzle with the sauce and garnish with pea shoots.
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