- 4 fillets of 140 g free range Landes chicken
- 4 batons of lemongrass
- 50 cl chicken stock
- 4 g agar-agar
- Green marinade (basil, chives, ginger, parsley, anise, celery, spring onion, garlic)
- Spring vegetables (carrots, squash, zucchini, black briony)
- Extra virgin olive oil
- Salt and pepper
Infuse, in a good amount of tasty chicken stock, 2 chopped lemongrass (keep the others for decoration), reduce by half and gel it with agar-agar. Pour into a shallow dish to 4 mm thick.
Cook the vegetables in salted boiling water then cool. To serve them, reheat them gently with a little olive oil.
Cook the skin side of the poultry in oil and butter covered for 5-6 minutes and let stand 5-6 minutes. Brush the filets with the green marinade well mixed with oil, and reheat for 2 to 3 minutes in a hot oven.
Take a deep and hot plate, cut a circle of the gelled broth, then place the vegetables over it and decorate with half a lemongrass stick decor and place the poultry. Upon contact with hot food, the gel will melt and turn into broth, when mixed, will provide exciting flavors.
Recipe from l'Inventaire Gourmand du Sud-Ouest, published by Sud Ouest Editions
Photo credits : Claude Prigent