Chicken Wings & Pomme Puree | Recipe by sousvidetools.com

Chicken wings with Sous Vide Reblochon pomme purée

Daniel-Clifford-Chicken-wings-Featured
  • COOK TIME: 4 hours plus 12 hours to cook the chicken wings
  • PREP TIME: 1 hour
  • DIFFICULTY: Difficult
  • SERVES: 4

Ingredients

Chicken wings

  • 500g of chicken wings
  • 1 handful of table salt
  • 500g of duck fat
  • oil

Reblochon pomme purée

  • 500g of Désirée potatoes
  • 50g of Reblochon cheese
  • 50g of butter
  • 5ml of milk
  • salt

Chicken jus

  • 100ml of dry white wine
  • 300ml of chicken stock
  • 50ml of single cream
  • juice of half a lemon

Crispy chicken skin

  • skin from the crown of a chicken
  • salt

Chicory purée

  • pepper
  • 4 white chicory
  • salt
  • 750ml of vegetable stock
  • 200ml of port
  • 50ml of rice wine vinegar
  • 100g of caster sugar

To plate

  • 1 red chicory
  • 1 handful of lamb’s lettuce
  • 50g of Reblochon cheese

Method

This delicious recipe by chef Daniel Clifford has been recreated for our website with kind permission from Great British Chefs.

Method

  1. Begin by preparing the chicken wings. Carefully remove the tips of the wings and the trimmings. Season well with salt before setting aside for 15 minutes
  2. Use cold water to wash all the salt off the wings then pat dry with kitchen towel. Arrange the wings on a baking tray and cover with greaseproof paper
  3. Cook in the centre of a preheated oven (60°C) for 12 hours
  4. Once cooked, carefully remove the wings from the fat before using a heated frying pan to brown the skin in a splash of oil. Set the wings aside
  5. Fill and preheat your water oven to 110°C
  6. Now move on to preparing the Sous Vide Reblochon pomme pureé. Begin by peeling the potatoes and boiling in salted water (ensure there is enough water in the saucepan to cover the potatoes). Once boiled, drain the pan and refresh the potatoes in ice water
  7. Place the boiled potatoes into a cooking pouch before submerging in the water oven for 1 ½ hours. Once cooked pass through a fine sieve
  8. Warm the Reblochon cheese with the butter and if needed, a splash of milk
  9. To prepare the chicken jus, pour the white wine into a saucepan and heat until reduced by half. Add the stock and allow the liquid to reduce again by half. Add the cream and heat for another couple of minutes. Set the mixture aside until needed
  10. For the crispy chicken skin lightly oil two baking sheets and place the skin in-between them. Cook in a preheated oven (170°C) for 15 minutes then use the salt to lightly season. Allow to cool then cut into shards. Set aside
  11. Reduce the oven temperature to 110°C to prepare the chicory pureé. Cut each chicory in half, season and arrange in a dish. Use the vegetable stock to cover the chicory before braising in the oven for 30 minutes
  12. Take the vinegar, rice wine and port and cook in a saucepan until the mixture reaches a consistency like thick syrup. Add the braised chicory to the mixture before transferring to a food processor and blending
  13. Transfer the pureé into a squeezy bottle and set aside until ready to serve
  14. When ready to serve warm the chicken jus then whisk in a couple of drops of lemon juice
  15. To arrange the dish, pipe droplets of both pureés onto each plate. Arrange the chicken wings and the skin on top before drizzling with the warmed chicken jus
  16. Serve with a salad of the red chicory and lambs lettuce. Curl a piece of Reblochon onto each plate
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