Steamed cooked chicken breast with mustard cream and sage grissini
- Category: Chicken breast
- Cuisine: Main course
Ingredients
Four people:
Chicken and vegetables:
• 4 chicken breasts
• 100 g of salt
• 50 g sugar
• 3 layers of leaves
• 1 yellow onion
• 10 whole peppercorns
• ½ small carrot
• 4 carrots, 2 yellow and 2 ordinary
• ½ Romanesque head
• ½ fennel
• ½ grated lemon
• ½ small head of cabbage
• homemade mustard (see included recipe)
Mustard:
• 2 tbsp apple cider vinegar
• 1 tbsp yellow mustard seeds
Sausage:
• 2 dl of cream
• 1 dl chicken stock (not concentrated)
• 2 tbsp grated horseradish
• ½ dl buckwheat groats
• salt and pepper
Instructions
Chicken and vegetables:
1. Dissolve salt and sugar in a liter of water. Place the Bjäre Chicken Breasts in the marinade and let them sit overnight.
Day 2: The chicken is cooked in water flavored with bay leaves, yellow onions and whole peppercorns until the internal temperature reaches 65°C.
3. Boil the peeled carrots, the carrots, the Romanesco head, the fennel and the white cabbage in salted water with a generous amount of butter.
4. Pick up the vegetables, season with grated lemon, salt and pepper
Mustard:
1. Bring the apple cider vinegar to a boil and add the yellow mustard seeds. Let it boil until it has swollen.
Sausage:
1. Boil the cream, chicken stock, and carrot; let it stand and cool overnight.
2. On the second day, cook the sagogrynen in plenty of water for 6-7 minutes. Drain in a colander.
3. Bring the mustard cream to a boil, strain it and add the sage grinds. Season with salt and pepper.
Serving:
Fresh vegetables, Bjäre chicken breasts and the sauce on a plate and garnish with grated horseradish and soaked yellow mustard seeds.