Monday, 19 November 2012

FOOD FOR FRIENDS...... Baillotine of Chicken , Black Pudding, Gnocchi , Pea & Tarragon velouté


A kitchen classic Pan Roasted Chicken with Black Pudding, Parmesan Gnocchi, Pancetta and Pea in Tarragon Velouté.

What with the Holiday Season upon us this is more or less our last chance to catch up with friends and for those of us, who love to cook, there are few pleasures in life greater than having friends over for dinner. Dinner parties these days can be as laid-back as you like and involve nothing more formal than guests draping themselves over your furniture and enjoying the food that you have cooked and drinks that you have chosen yourself. Here the dining experience becomes even more gratifying.

For the chicken (serves 4)
4 Chicken Breasts
120gr Black Pudding (Clonakilty is a good one)
4 Slices of Pancetta cut into lardons
12tbsp Chopped Tarragon
120gr Garden Pea (shelled)
Salt & Pepper

Slice open the chicken breast from underneath and make a little pocket. Fill in with a cigar shaped roll of black pudding. Don’t put too much filling in.
Now in a preheated pan, on medium heat, colour the chicken breast in a little oil (1/2 tsp) until golden and seal the flesh on all sides. Transfer to a roasting tray and bake @ 1600C for 18 mins until cooked through.

For the gnocchi

500gr Roosters
100gr Parmesan
1 Whole Egg
1 Egg Yolk
160gr Flour

Bake the potatoes on a bed of coarse sea salt in the oven at 1800C for 40 – 50 mins. Mash and mix with parmesan, egg and flour. Season with salt and a pinch of nutmeg.
Roll into small cigar shapes and cut into 2cm long each with the back of a knife.
Blanch in boiling water until the gnocchi floats to the top. Remove and refresh in cold ice water.

For the velouté

400ml Chicken Stock
400ml White Wine
400ml Cream
1 Shallot (quartered)
10gr Unsalted Butter

Melt the butter in the same pan you used for the chicken, stir in the shallots and saute until softened, but not coloured. Deglaze the pan with the wine and boil until reduced by half. Add the chicken stock and reduce again by half. Add the cream and simmer until the sauce is the consistency of single cream. Season to taste and pass through a sieve.

To assemble

Pan fry the pancetta lardons until golden and crisp, add in the gnocchi and allow them to get golden also. Add in the chicken veloute, peas and warm through. Finally add in the tarragon.
Arrange your sliced chicken breast in the centre of your plate, surrounded with the gnocchi, pancetta, peas and drizzle over your velouté.

Bon appetit !

Tagged: elegant entertaining-chicken-gnocchi-baillotine

©2012-2013;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved.

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