2019 ASPIRING STUDENT CHEF FINALIST: DALTON WEIR
Chicken Chasseur
I have chosen to recreate the classic French dish Chicken Chasseur for this competition. As a second year student, creating the classic Chicken Chasseur was part of my course and the dish helped me develop me skills in butchery. I further went on to gain a distinction when I had to recreate the dish for my course and since then have always had a affinity with it.
This competition has now given me the chance to revisit the classic chicken Chasseur and allowed me to develop the dish and give if a modern twist whist retaining all the component elements.
Ingredients
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1 whole chicken
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Plum tomatoes 200g
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Mushrooms 200g
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Giroles 100g
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Tarragon 50g
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Banana shallots 200g
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Spinach 50g
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White wine 75ml
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Sugar 25g
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Double cream 100ml
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White wine vinegar 75ml
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White bread 100g
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1 egg
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Flour 50g
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Chicken stock brown 750ml
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Butter 250g
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Salt & Pepper
Method
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Remove chicken legs and divide in to two, remove knuckle and sinews form the drum stick, then remove claw
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Remove wish bone and then the two chicken breasts from the carcass.
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Remove fillet form the breast season and wrap in cling film, the cook sous vide at 70oC for 50 mins
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Remove the leg bone from the drumstick and shape into a ball in cling film and cooked as for the supreme.
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Remove the outer skin from the thighs, trim remove excess fat, season and cook between tow trays in the oven for 15min at 175oC the remove and trim
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Concasse the tomatoes and fine dice 50g banana shallot cook both together in a shallow pan till dry, season and retain for service. slice the button mushrooms and fine dice 100g banana shallots.
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Cook in 50g butter till soft.
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Place into thermomixer add cream and puree, taste season.
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Slice banana shallot to obtain ring and add to vinegar and sugar allow to pickle for 20 mins, remove and retain for service
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Remove crust from the bread and make into bread crumbs.
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Blitz together the bread, spinach, and tarragon till it becomes and fine crumb mixture, and season.
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In a pan add tomato trimming, mushroom trimmings, 50g of banana shallot into a pan with white wine, reduce then add chicken stock and allow to reduce. Strain and season.
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Pane the drum stick and deep fry till golden brown Pan fry chicken breast till golden brown in butter and then season Pan fry girole mushroom and season.