- 4
Ingredients
- 4 SERVINGS
- • 4 Chicken Breast boneless, skin on
- • 4 oz Butter
- • 2 heads Baby Bok Choy
- • 8 Fingerling Potatoes
- • 1 cup Veal Stock or D’Artagnan Duck and Veal Demi Glace
- • 3 oz White Wine
- • 2 oz D’Artagnan Black Truffle Butter
- • Salt, Black pepper, oil
Preparation
Step 1
1. Preheat the oven to 450 degrees.
2. Clean and part-cook the bok choy in boiling, salty water. Then cool in an ice bath.
3. Wash and cook the potatoes in boiling, salty water.
4. In a sauté pan, heat a little bit of oil and 2oz of butter until bubbling. Season the chicken and pan sear skin side down on medium heat until a nice golden brown color. Flip the meat and put in the oven for 12 minutes, basting with butter 2 or 3 times. Remove the chicken, discard the fat in the pan, set the pan on medium heat and deglaze with the wine. Let reduce almost totally and then add the veal stock. Bring to a boil and simmer for 10 minutes. Incorporate the cold truffle butter slowly without boiling (monter au beurre). Add the chicken breast back to the pan and put back into the oven for 2 more minutes.
5. Halve the potatoes and sauté with the bok choy in butter. Season with salt and pepper.
6. In the center of the plate, add the potatoes and the bok choy and on top place the breast of chicken and cover with the sauce.