Spatchcocked Chicken with Risotto and Sage Jus
Thanks to Le Cordon Bleu (LCB) for this recipe. This chicken dish is so hearty and nourishing it is perfect for a cold wintry night.
For further information on the various culinary programmes offered at LCB visit their website: https://www.cordonbleu.edu/australia/programmes/en
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| Spatchcocked Chicken with Risotto & Sage Jus |
Risotto:
30g Onion
200g Carnaroli Rice
50ml White Wine
1L Chicken Stock
60g Butter
Seasoning:
60g Cold Diced Butter
40g Parmesan Cheese
Chicken:
500g Chicken
Sage Jus:
10ml Olive Oil
Sage Leaves
40g Panacetta Brunoise
100ml Veal Stock
200ml Chicken Stock
Method
Risotto:
Sweat onion with butter.
Add rice, continue sweating until the rice becomes translucent and coated with butter.
Deglaze pan with white wine until almost all of the white wine is evaporated.
Add the hot stock slowly, letting the rice absorb the stock before adding the next ladle.
Repeat until the rice has absorbed the stock.
Add the cold diced butter to the cooked rice.
Finish with grated parmesan cheese.
Chicken:
Spatchcock the chicken for grilling.
Season and grill.
Keep warm.
Sage Jus:
Heal oil.
Saute the diced pancetta until crisp.
Add the veal and chicken stocks and reduce to a sauce consistency.
Thin if necessary with more chicken stock.
Finish the sauce with chiffonnade of sage.
To finish - using a wet kitchen spoon, shape a large rice quenelle for the plate. Cover base of plate with sauce. Cut chicken into four. Present a main sized portion.
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