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Brown butter chicken with Jerusalem artichoke, truffle and chestnut
Brown butter chicken with Jerusalem artichoke, truffle and chestnut
The succulent brown butter chicken breast is topped with a rich, aromatic crumb made with truffle, chestnut, breadcrumbs and butter. This crisp, flavourful crust enhances the delicate character of the chicken while adding deep, earthy notes to the dish.
The main accompaniment is a Jerusalem artichoke gratin, prepared with grated Jerusalem artichoke, egg yolk and cream using a classic gratin technique. Before serving, the gratin is seared until crisp on the outside while remaining soft and creamy within. Pear appears in the form of fresh slices and a smooth pear gel, accompanied by crisp Jerusalem artichoke chips, fresh tarragon and fresh truffle. A silky Jerusalem artichoke cream, enriched with caramelised cream, adds another layer of depth. The composition is completed with a gently tangy sour cream-based chicken sauce, flavoured with fresh tarragon and hazelnut oil.
This contemporary chicken main course combines the earthy autumnal flavours of Jerusalem artichoke and chestnut with the freshness of pear, the elegance of truffle and the aromatic character of tarragon in a refined fine dining interpretation.
