Chicken breast stuffed with black olives, spring green risotto, shallot and buckwheat crumble
Ingredients
- 4 Janzé chicken breasts (approx. 750 g)
- 12 pitted black olives from France (Grossane, Tanche, Cailletier, etc.)
- Traditional-style olive oil
- Poultry carcasses
- 60 g shallots
- 2 mixed bouquets
- 200 g of leeks
- 100 g of carrots
- 100 g of celery stalks
- ½ a bunch of flat-leaf parsley
- 120 g Arborio short-grain rice
- 1 onion
- 60 g of Parmesan shavings
- ‘Muscadet’ wine
- 40 g butter
- 40 g buckwheat flour
- 40 g of ground almonds
- 40 g of grey shallots from Yffiniac
- Single cream
- Fleur de sel, freshly ground black and white pepper
Tip
Instructions
- Carefully score the skin of the chicken breast fillets, then insert 12 slices of pitted black olives between the flesh and the skin.
- Place the chicken breasts, prepared and seasoned as described, into a cooking bag, add a little olive oil, seal the bag, then cook for 1 hour at 70°C in a steam oven or in a bain-marie.
Wash the vegetables. Chop the carrots, leeks, celery, parsley stalks, shallots and onions. Sweat the vegetables in olive oil in a large saucepan, stirring well to prevent them from browning, then add cold water and a bouquet garni. Bring to the boil and cook for 30 minutes. Strain the liquid. Set the liquid and vegetables aside separately.
- In a frying pan, brown the chicken carcasses, cut into pieces, over a high heat with a dash of olive oil. Once browned, add the well-drained vegetables from the stock, sweat them all together, then deglaze with white wine. Allow to reduce by half, then add the second bouquet garni and top up with water. Simmer for 30 minutes. Strain the stock and allow it to reduce further until you have 10 cl of a full-bodied, flavourful and colourfully rich chicken stock.
- Finely chop the grey shallots and fry them in olive oil.
- Season and set aside.
- In a bowl, mix together the softened butter, buckwheat flour, grated Parmesan and ground almonds. Mix well until the dough is smooth.
- Spread the pastry out on a baking tray and bake in the oven for 7 minutes at 200°C until golden brown. Set aside.
- Sauté the finely chopped onion in olive oil (1 tablespoon), then add the short-grain rice; it should become translucent.
Deglaze with white wine, allow to reduce by half, then gradually add the vegetable stock prepared earlier (the rice takes 17 minutes to cook). Stir the mixture continuously. Once cooked, stir in the shavings of Parmesan.
- Just before serving, add the chopped parsley and then the single cream. Check the seasoning.
- Press the crumble mixture into the base of a ring mould, top with the cooked shallots, and cover with more crumble mixture.
- Remove the cookie cutter ring at the last moment.
- Drizzle the roast juices around the edge of the confit chicken.
- Add the creamy, bright green risotto.
Tip
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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