Poached Chicken, Shaved Artichoke, Ricotta and Avruga


Preparation info

  • Difficulty


  • Serves


Appears in


By Katrina Meynink

Published 2014

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You will need to begin this recipe one day ahead.


  • 3 × 250 g (9 oz) free-range chicken breasts
  • 5 tablespoons thyme leaves
  • 2 garlic cloves
  • half a lemon, zest
  • 1 bay leaf
  • 30 ml (1 fl oz) olive oil
  • sea salt
  • chicken jus
  • 3 baby violet artichokes, peeled, trimmed
  • lemon juice, to serve
  • olive oil, to serve
  • 4 black garlic cloves, thinly sliced, to serve
  • salad burnet leaves, to serve
  • chicken skin crisps (optional), to serve

Ricotta Gnudi

  • 200 g (7 oz) ricotta cheese
  • 8 g (¼ oz) parmesan cheese
  • 4 g ( oz) plain (all-purpose) flour
  • 1 egg yolk
  • sea salt
  • 200 g (7 oz) fine semolina

Roasted Garlic

  • 4 garlic cloves

Avruga Crème Fraîche

  • 50 g ( oz) crème fraîche
  • 30 g (1 oz) Avruga
  • sea salt


To make the ricotta gnudi, gently mix the ricotta, parmesan, flour and egg yolk together in a bowl. Season well with salt and pepper and roll into thumbnail-size balls. Sprinkle a layer of semolina in the base of a flat container, place the ricotta balls at even spacings taking care that they don’t touch each other, then completely cover with the remaining semolina. Refrigerate overnight. The next day, bring a saucepan of water to a gentle simmer, remove the gnudi from the semolina — shaking off any excess — and drop the gnudi in the water. When they rise to the top, scoop out and chill.

Trim the chicken breasts of any sinew and remove the small fillet. Put the breasts into a sous-vide bag with the thyme, garlic, lemon zest, bay leaf and olive oil and season with salt. Seal the bag and cook in a water bath at 65°C (145°F) for 1 hour, remove and keep warm.

To roast the garlic, put the cloves in a 140°C (275°F/Gas 1) oven until tender and caramelised. Peel and pass through a sieve.

To make the Avruga crème fraîche, gently mix the crème fraîche and Avruga together, and season well with salt and pepper.

Warm the chicken jus in a large saucepan over low to medium heat and season to taste with the roast garlic purée and sea salt. Add the gnudi to warm through. Shave the artichokes very thinly on a truffle slicer, and season with lemon juice, olive oil and sea salt. Place 3 slices of black garlic on each plate, followed by 4 gnudi and some Avruga crème fraîche. Slice each chicken breast lengthways, and place 3 slices on each plate. Put a spoonful of chicken jus beside the chicken. Scatter the artichoke over the gnudi, and place the salad burnet and chicken skin crisps, if using, on top.