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Pan-Fried confit of chicken thigh with barley salad, cranberries and apricot purée

Cuisse de poulet confit poêlée, salade d’orge, canneberge et purée d’abricot

A recipe from William WAI - Bocuse de Bronze 1989

Catégorie : Meat

Niveau : Medium

Temps de préparation : 90 minutes

Ingredients for 2 servings

  • 2 chicken thighs

Vegetables

  • 2 pak-chois

Chicken reduction

  • 20 ml chicken jus
  • 5 g thinly sliced garlic
  • 30 g thinly sliced shallot
  • 20 ml sherry vinegar
  • 20 ml red wine vinegar

Mixture for chicken confit

  • 1 clove of garlic
  • 3 cloves
  • 2 star anise
  • 1 small stick of cinnamon
  • 5 g black peppercorns
  • 10 g dry orange zest
  • 30 ml corn oil
  • Salt
  • Pepper

Wild barley salad

  • 40 g wild barley
  • 10 g dried figs
  • 10 g dried Morello cherries
  • 10 g dried apricot

Sherry vinaigrette

  • 1 g thinly sliced coriander
  • 1 pinch orange zest
  • 20 ml orange juice
  • 10 ml grape seed oil
  • Apricot coulis
  • 50 g dried apricot
  • 10 ml lemon juice
  • 60 ml apple vinegar
  • 5 ml ginger juice
  • 40 g sugar
  • 80 ml water

Poached sweet cranberries

  • 100 g sweet cranberries
  • 200 ml water
  • 150 g sugar
  • 50 ml orange juice
  • 2 g orange zest
  • 10 g of ginger cut into thin strips

Garnish

  • 10 g mixed red and green baby watercress
  • 5 g coriander
  • 2 g thinly sliced chives

 

 Chicken confit

Make the confit oil by mixing together all of the ingredients. Sear the chicken thighs in a frying pan and then add the marinade with all of the ingredients. Cook gently until the meat is tender. Drain off the oil and remove the thighs. Wipe them. Finish the cooking by thoroughly browning the thighs.

 

Vegetables

Sauté the pak-choi. Put to one side.

 

Wild barley salad

Cook the barley until it bursts. Drain. Finely dice the dried figs, Morello cherries and apricots; add all of the other ingredients. Add the sautéed pak-choi. Mix well and season with the sherry vinegar.

 

Apricot coulis

Put all of the ingredients into a blender and blend to obtain a creamy purée. Keep chilled.

 

Chicken Reduction

Sauté the shallots and garlic until they are lightly browned. Add the two vinegars. Reduce by half and add the chicken jus. Thicken with a little cornflour if necessary. Strain.

 

        Poached sweet cranberries

Mix the ingredients in the water. Add the cranberries and cook until they are tender. Leave to cool until required.

Place the chicken on the plate with the salad. Surround with the baby watercress, coriander, chives and cranberries. Drizzle with the chicken reduction. Make a line of the apricot coulis on the side of the plate.