THE VANILLA-STUNG POULTRY SILK

(Our Play on Poulet à la Vanille)

THE VANILLA-STUNG POULTRY SILK

Ingredients: 4 Chicken thighs (boneless), 1 Vanilla pod (seeds scraped), 1 tsp White pepper, 200ml Double cream, 100ml Chicken stock, 50ml Dry White Wine, 2 Shallots (minced), 50g Butter...

Ingredients

  • 4 Chicken thighs (boneless)
  • 1 Vanilla pod (seeds scraped)
  • 1 tsp White pepper
  • 200ml Double cream
  • 100ml Chicken stock
  • 50ml Dry White Wine
  • 2 Shallots (minced)
  • 50g Butter

Cooking Method

  1. The Scorch Fry chicken in butter until charred and golden; remove.
  2. The Architect Sauté shallots in the same pan until soft.
  3. The Bloom Add vanilla seeds and pepper with a 30ml splash of wine; the heat will release the sweet-savory perfume.
  4. The Swell Add remaining wine, stock, and cream; return chicken. Simmer for 15 minutes until tender and lacquered.
  5. The Final Flourish Finish with a dusting of raw white pepper and lemon zest.

Cuisine: French

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