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Chicken drumsticks with mandarin and passion fruit fricassee
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.
Silampos products used in this recipe