Chicken breast stuffed with chorizo with truffle infused mashed potatoes with crispy bacon and a cherry tomato emulsion
A little trip to the south of Europe.
IngredientsRecipe for 4 persons
For the chicken
For the emulsion
For the mashed potatoes
- Olive oil
- Vegetable oil
- Salt and pepper
Preparation time: 60 min
- For the preparation
Cut the chorizo in small strips. Chop the thyme and the garlic. Dice the bacon finely. Peel and cut the potatoes in cubes.
- For the chicken
With a small knife, make small incisions in the chicken breast and stick the chorizo strips inside. In a hot pan with vegetable oil, sear the chicken breasts on both sides until you get a nice golden brown coloration. Reserve it on a baking tray with parchment paper.
- For the mashed potatoes
In a big sauce pot, put the cubes of potatoes, cover them with cold water and then bring to boil and let cook for 30 minutes or until tender.
In a sauce pan warm the butter and the cream slowly.
In a dry pan, sear the bacon until it gets crispy.
When the potatoes are cooked, strain them and crush it with the butter and the cream, salt, pepper and finish with the truffle oil and the bacon. Keep it warm with a steam bath.
- For the emulsion
In a sauce pot, put the cherry tomatoes, the garlic and the thyme and cook them slowly for 30 minutes. Once done, emulsify them with the hand blender.
- For the platting
Put the chicken breasts in the oven for 12 minutes.
In a big plate, put 2 big quenelles of potatoes in the middle of the plate, slice the chicken breasts and put them to the side and finish with the sauce all around. Don't have any hesitation to decorate with fresh herbs.
The chicken should always be cooked through but not be dry, it should stay juicy inside.