Poached Chicken, Shaved Artichoke, Ricotta and Avruga

Name: Poached Chicken, Shaved Artichoke, Ricotta and Avruga
Yield: Serves 6
Cuisine: France
Ingredients: 3 baby violet artichokes, peeled, trimmed; 200 g (7 oz) fine semolina; 50 g (1¾ oz) crème fraîche; 5 tablespoons thyme leaves; 30 ml (1 fl oz) olive oil; chicken jus; half a lemon, zest; 1 bay leaf; 1 egg yolk; 4 g (⅛ oz) plain (all-purpose) flour; 3 × 250 g (9 oz) free-range chicken breasts; sea salt; 8 g (¼ oz) parmesan cheese; 4 garlic cloves; lemon juice, to serve; olive oil, to serve; salad burnet leaves, to serve; chicken skin crisps (optional), to serve; 4 black garlic cloves, thinly sliced, to serve; 200 g (7 oz) ricotta cheese; 30 g (1 oz) Avruga; 2 garlic cloves

Preparation info

Serves
6

Difficulty
Medium

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

You will need to begin this recipe one day ahead.

Ingredients

3 × 250 g (9 oz) free-range chicken breasts
5 tablespoons thyme leaves

Europe
France
Main course
Mediterranean
Sous vide

Method

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 n