For a change from potatoes, chef Julien Boscus of the restaurant Origines makes a fine corn mashed potato, which can be found at home, and a delicious poultry to cook on Sundays. The guindillas bring the touch of pep to this sweet and creamy agreement.
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Recipe of the yellow chicken, fine cream of corn, guindillas and short juice of Julien Boscus
For 4 people
Ingredients:
1 yellow chicken of 2,2kg
5 ears of corn (or canned corn, to be drained)
100 g fresh guindillas or sweet peppers
250 g of milk
40 g of good chicken juice
Garlic/thyme/laurel
Salt
White pepper
50 g popcorn kernels (optional)
Cumin
Preparation:
Prepare the chicken: season with salt, add a crushed clove of garlic, thyme and bay leaf inside the chicken.
In a casserole, roast for 1 hour in the oven at 200C. Turn it every 20 minutes on each side to sear it well.
Remove and let rest for 1 hour, covering the chicken with aluminum foil.
Shuck the corn cobs. Set aside 50 g.
Cook the rest in milk gently for 45 minutes (if you have drained canned corn, cook for 10 minutes).
Drain, blend with an immersion blender, pass through a fine sieve and set aside.
Shatter the popcorn in a covered pan with a little oil, season with cumin and fine salt. Blend coarsely. Set aside.
Cut guindillas in half lengthwise and fry in olive oil for 3 minutes.
Fry the fresh corn kernels in butter.
Cut poultry into 8 pieces.
Dressing:
Arrange the cream of corn in the center of the plate, place a piece of fillet and a piece of leg on top. Sprinkle with corn kernels, guindillas and popcorn. At the last moment, drizzle the chicken juice over the dish. Serve.
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Location
Origins
6 Rue de Ponthieu
75008 Paris 8
Official website
www.origines-restaurant.com
