Preparation time
1-2 hours
Cooking time
over 2 hours
Serves
Serves 4
By Gregory MarchandFrom Saturday Kitchen
Ingredients
For the chicken
- 1 free-range chicken
- olive oil, for frying
- 125g/4½oz soft unsalted butter
- 45g/1½oz chestnuts, cooked and chopped
- 5g/⅛oz chopped truffle (optional)
- 50g/1¾oz Parmesan, grated
- 1 medium egg white
- 125g/4½oz brioche crumbs
- 25g/1oz shallots and garlic confit
- 1 lemon, zest only
For the coffee sabayon
- 100g/3½oz egg yolks
- ½ shot espresso coffee
- 20g/¾oz black garlic purée
- 100g/3½oz brown butter, melted
- lemon juice, to taste
- salt
For the wild currant mushrooms
- 1 tbsp olive oil
- 250g/9oz wild mushrooms, cleaned and washed
- 50g/1¾oz unsalted butter
- 1 garlic clove, chopped
- 1 tsp chopped herbs
- ½ punnet redcurrants
Method
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To make the chicken, mix all the ingredients (minus the chicken crown), in a large bowl to form a stuffing. Spoon the stuffing into a piping bag, then use this to slide the stuffing under the chicken breast skin. Put in the fridge to chill for 1 hour.
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Preheat the oven to 200C/180C Fan/Gas 6.
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Place the chicken in a roasting tin and cook for 7 minutes. Turn the oven down to 170C/150C Fan/Gas 3½ and cook for a further 30–40 minutes.
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To make the salt crust, mix all the ingredients together in a bowl then use a rolling pin to roll out to a 4mm/¼in thickness. Chill in the fridge until needed.
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To make the coffee sabayon, put the egg yolks, espresso and black garlic in a mixing bowl set over a pan of boiling water (bain-marie). Whisk until foamy. Whisk in the brown butter. Season with salt and lemon juice, to taste.
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To make the wild currant mushrooms, heat the olive oil in a pan then add the mushrooms. Cook for a few minutes, then add the butter and garlic. Cook for another minute and add the herbs and redcurrants and serve immediately.
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To serve, cut the chicken breasts off the crown and place onto a serving plate, along with the sabayon and mushroom mix.
