Poached Chicken with Saffron Eschalots, Herb Emulsion and Jamón Crumbs

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Preparation info

  • Difficulty

    Medium

  • Serves

    6

Appears in

Bentley

By Brent Savage

Published 2010

  • About

Presentation

Spoon the herb emulsion in lines onto 6 plates. Arrange the poached chicken breast and leg meat on top. Place eschalots alongside and place a pile of jamón crumbs on the plate.

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