Cocotte of carbonara chicken, truffled orzo, fresh chives |

Preparation time: 45 min

• Set up

  Degrease the chicken thighs if necessary, then cut them into small cubes.

  Peel and finely chop the onion.

  Cut the pancetta into brunoise and pan-fry until crisp. Set aside for the garnish.

  Zest and squeeze the lemon.

  Chop the chives.

  Chop the thyme.

• Carbonara

  In a saucepan, start by sweating the chopped onion and thyme in a drizzle of olive oil.

  Add the chicken cubes and continue cooking, stirring regularly, then add the white wine and cook until it has evaporated.

  Add the cream and cook over a low heat for around 20 minutes.

  Remove from the heat, add the egg yolk and Parmesan cheese, stir and serve immediately.

• Orzo

  In a large volume of boiling, salted water, cook the orzo for the time recommended on the packet. Rinse the orzo to cool it slightly and prevent it from curdling.

  In a bowl, mix the lemon juice, zest and Dijon mustard with a drizzle of olive oil.

  Add the remaining ingredients and season with salt and pepper.

• On the plate

  In your bowls, start with the truffle orzo.

  Top with a ladleful of chicken carbonara.

  Finish with a sprinkling of chives and crispy pancetta.