![alt:[2020]](/temas/institucional/img/2020.png)
Chicken drumsticks with mandarin and passion fruit fricassee
Vitor Sobral
Ingredients For 10 servings
Chicken:
2 kg Drumsticks
8 cloves Garlic
2 tbsp Fresh Parsley
150ml White wine
200ml Chicken stock
1 tbsp Dijon mustard
to taste Traditional sea salt
to taste Ground Pepper
Emulsion:
8 Egg yolks
100ml Tangerine juice
100ml Passionfruit juice
200g Blanched courgette esh
100ml Extra virgin olive oil
to taste Chilli powder
to taste Traditional sea salt
2 tbsp Chopped parsley
Side:
20 White asparagus, blanched
5 Pears, halved and roasted
30ml Extra virgin olive oil
to taste Sea salt
Preparation (10 pax)
Chicken:
Marinate the chicken well in advance with white wine, sea salt, ground pepper, parsley, garlic and a drizzle of olive oil.
Add the chicken to a pan with olive oil, add a little Dijon mustard, add in the remaining marinade and broth and simmer on low heat.
Remove the drumsticks and add the sauce from the emulsion and mix well.
Emulsion:
Add the cold egg yolks to the fruit juice, bring to the boil in a water bath and whisk vigorously until the mixture is cooked through.
Season to taste, add the olive oil and the courgette and emulsify in a blender until it has a smooth texture.
Finally, season with chopped parsley.
Side:
Sauté the asparagus in olive oil, add the pears and season with sea salt and serve with the chicken.
Notes:
Serve with white rice.
