Chicken Breast, Sweetbreads and Raisins with Sauce Verjus
Submitted by: Roland Passot
Combine sweetbreads, raisins and a chicken breast with sauce of green grapes and carrots.
- 3 1/2 ounce sweetbreads, blanched, cleaned and cut into 1/2-inch pieces
- 2 tablespoons butter, divided
- Fleu de sel
- 2 tablespoons brandy
- 1/2 cup California raisins
- 1 tablespoon chopped parsley
- 2 chicken breasts (6 ounces each), boneless with skin on
- Bones from 1 whole chicken
- Mirepoix (1/2 c diced onion, 1/4 c diced carrot, 1/4 c diced celery)
- 1 garlic bulb
- 1 tablespoon thyme
- 1 tablespoon rosemary
- 1 tablespoon cracked black pepper
- 1/2 cup white wine
- 1 1/2 cups verjus, divided
- 1 cup green grapes
- 1/4 cup (2 ounces) butter
- 2 tablespoons water
- 1 tablespoon sugar
- 1 large carrot, sliced
- Salt and pepper; to taste
In pan over medium to high heat, sauté sweetbreads in 1 tablespoon butter until golden brown. Season with salt and pepper. Deglaze pan with brandy and reduce until sweetbreads are nicely glazed. Then add raisins. Let cool and add parsley. Lay chicken breast flat, skin side down, and make a pocket in the breast by slicing horizontally. Be sure not to slice through the breast. Fill pocket with cooled sweetbread mixture. Tie or skewer opening with toothpick to close. In sautépan, over medium heat, with remaining 1 tablespoon of butter, cook chicken, skin side down, until skin is crispy. Finish cooking in oven at 375°F for 8 to 10 minutes. Remove from oven and let rest for 5 minutes before slicing. Remove string or skewers.
In roasting pan, roast chicken bones with mirepoix. Add garlic bulb, thyme, rosemary and cracked black pepper. Deglaze with white wine and 1 cup of verjus. Cover bones with water and let reduce to a nice brown stock. Strain. Crush green grapes into a blender with 1/2 cup of verjus. Strain and add to the sauce. Let reduce until smooth consistency.
Melt butter in water, over medium heat; add sugar and carrots. Let caramelize until tender. Season with salt and pepper.
Slice chicken breast and arrange on slices of glazed carrots. Spoon sauce verjus around plate and garnish with golden raisins.
Nutrition Facts Per Serving
Calories 560 (46% from fat); Total Fat 28g (sat 14g, mono 9g, poly 2g, trans 0g ); Cholesterol 215mg; Protein 33g; Carbohydrate 35g; (Dietary Fiber 3g; Sugars 31g; ); Iron 5mg; Sodium 270mg; Calcium 94mg; Potassium 734mg
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