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https://www.lifestylefood.com.au/recipes/14808/chicken-pithivier-with-truffled-mash-greens-and-port-wine-jus

LifestyleFOOD.com.au

Chicken Pithivier with Truffled Mash, Greens and Port Wine Jus

Anita's Main, Series 3 Come Dine with Me Australia.

Ingredients

  • 1 large free range Chicken

  • 3 garlic cloves

  • 2 medium brown onions

  • 2 slices of lemon

  • 1 sprig of rosemary

  • 1 teaspoon of Vegetta

  • ¼ cup plain flour

  • 80g butter

  • 1 tbsp cream cheese

  • ¾ cup milk

  • 1 tsp salt (Murray River)

  • 3 sheets of puff pastry

  • 1 egg

  • Pepper

  • Truffled Mash:

  • 6 medium potatoes

  • 1 tsp horseradish cream

  • 1 tsp crushed garlic

  • 125g quality grade butter

  • 2 tbsp cream

  • 1 tbsp cream cheese

  • Salt & Pepper

  • 1 cup Jasmine rice

  • Truffle oil to taste

  • Port Wine Jus:

  • 1 cup of chicken stock from roasting bag

  • 2 tbsp Gravox roast gravy granules

  • ½ tsp Vegetta

  • 2 tbsp plain flour

  • 2 tbsp Port wine

  • Salt & Pepper

  • ¼ cup water

  • Greens:

  • Two bunches asparagus

  • Goat’s cheese

  • Salt & pepper to taste

  • Juice of 1 lime

  • Quarter of the lime

  • 1 tbsp butter

  • 1 tbsp olive oil

Method

  • 1.

    Preheat oven to 180 degrees.

  • 2.

    Sprinkle Vegetta over the chicken.

  • 3.

    On top of the chicken lay two lemon rings, the sprig of rosemary and spray with olive oil.

  • 4.

    Place chicken in a roasting bag, adding the onion and garlic around the chicken in segments.

  • 5.

    Place on a baking dish and bake for 1& ½ hours on middle shelf.

  • 6.

    Take Chicken out of oven when ready and prick hole in the bottom of the roasting bag so the stock will drain into a dish and set aside.

  • 7.

    Break chicken into small pieces removing skin if desired.

  • 8.

    Add sliced garlic and onion from the chicken bag and mix together.

  • 9.

    Add the Béchamel sauce and leave to chill in the fridge for one hour.

  • 10.

    Put puff pastry in muffin tin leaving enough to fold over lid.

  • 11.

    Add the chicken mixture and close lid over.

  • 12.

    Brush with whisked egg and put in oven until pastry is golden brown.

  • Béchamel Sauce::

  • 1.

    Stir butter and flour in saucepan on medium heat until mixed together.

  • 2.

    Add milk and whisk. Once creamy, add cream cheese, salt and whisk until thick.

  • 3.

    Turn off the heat and add pepper and salt to taste.

  • Truffled Mash::

  • 1.

    Peel and boil potatoes until tender and drain.

  • 2.

    Add all remaining ingredients and blend to a smooth consistency.

  • 3.

    Add salt and pepper to taste.

  • Port Wine Jus::

  • 1.

    Put Chicken stock in saucepan on medium heat.

  • 2.

    Mix gravy, Vegetta, flour, wine and water in separate mixing cup and whisk. When consistently blended, pour slowly into chicken stock and whisk until creamy.

  • Greens::

  • 1.

    Place butter and olive oil into a fry pan on medium heat.

  • 2.

    Add asparagus and cook and turn until a golden brown colour.

  • 3.

    Add goat’s cheese, lime and season with pepper salt.

Notes

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