Joseph Denison Carey’s butter-poached chicken with braised leeks, creamy mash and mustard mayo
SERVES 4
FROM THE STORE CUPBOARD
Salt
Milk
Olive oil White wine Lemon juice
INGREDIENTS
2kg butter
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 garlic bulb, halved
6 large Maris Piper potatoes, peeled and quartered
4 chicken breasts
4 small leeks, washed, ends trimmed, cut in half lengthways 1tbsp butter
175ml white wine
Splash of milk
Splash of olive oil
2tsp lemon juice
Pinch of salt
FOR THE MUSTARD MAYO
2 egg yolks
1tsp mustard
2tsp lemon juice, to taste 250ml olive oil
1
Add the butter, rosemary, thyme and garlic to a large casserole and heat over a medium heat until the butter has melted. Keep heating until the butter has reached 75-80C.
2
Meanwhile, put the potatoes into a large pan with a pinch of salt, cover with cold water and bring to the boil. Reduce the heat to medium-low and simmer for 20 minutes.
3
Season your chicken breasts with salt, then place into the melted butter. Poach for 35 minutes, ensuring the temperature of the butter remains at 75-80C, and turning halfway.
4
Meanwhile, heat the olive oil in a pan over a medium heat. Place the leeks inside, cut side down, and sear for 2-3 minutes until golden brown. Turn the leeks before adding 1tbsp butter to the pan. Season.
5
Once the butter is hot and bubbling, add the white wine. Cover the pan, leaving the lid slightly ajar, then braise the leeks over a medium-low heat for 20 minutes.
6
To make the mayonnaise, whisk the egg yolks, mustard and lemon juice with some salt and pepper. Slowly add the oil, whisking constantly, until a loose mayonnaise is formed. Set aside.
7
Drain the potatoes and pass through a ricer. Add to a saucepan with a knob of butter and a splash of milk, and mix. Add a little more butter or milk, mixing until the consistency is smooth and creamy. Season and leave on a low heat to keep warm.
8
After 35 minutes, remove the chicken from the butter (reserving the butter for later) and set aside on a tray. Pat dry with kitchen paper.
9
Heat a frying pan with a splash of oil over a medium-high heat. Place the chicken breasts in, skin-side down, and colour for 2-3 minutes.
10To
plate up, spoon the mash on to plates, followed by the leeks. Slice each chicken breast into four and place on top of the leeks. Spoon over the mayo and finish with a few spoonfuls of the poaching butter.