Chicken Cooked in Cream, Steamed Brioche, Green Walnuts, Vin Jaune Emulsion


Preparation info

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By Peter Gilmore

Published 2014

  • About

This dish is inspired by the classic pairing of chicken, cream and vin jaune. The chicken is poached on the bone in salted brine and then finished in cream. It is accompanied by the textural elements of fresh green walnuts and steamed brioche. Green walnuts are a seasonal treat available in early autumn: they have a milky crispness similar to green almonds and are skinned by hand to remove the bitter outer layer. The dish is finished with a reduced intense vin jaune emulsion and gai lan flowers.

To Finish

Preheat a water circulator to 68°C (154°F). Put the cryovac-packed chicken breasts into the water circulator and heat for approximately 15 minutes or until the internal temperature reaches 64°C (147°F). In the meantime, reheat the vin jaune emulsion.

To Plate

  • 40 Gai Lan (Chinese broccoli) blossoms

Place half a teaspoon of vin jaune emulsion in the centre of each warmed serving plate and use the back of a spoon to spread it out into a 10 cm (4 inch) long thin strip. Remove the chicken from the cryovac bags and cut each breast into 4 even slices. Check that the chicken is at the point of being just cooked through: if you feel it needs further cooking, flash in a medium–hot oven. As the chicken was cooked in a brine it should not need further seasoning. Meanwhile, drain the walnut pieces from the milk, put them on a tray lined with silicone paper and gently warm for 1 minute in a moderate oven. Quickly reheat the steamed brioche at full steam for 1 minute. Place 1 slice of chicken along the strip of vin jaune emulsion on each plate, then place small dots of the emulsion all over the top and sides of each chicken slice. You could use a small plastic squeeze bottle for this step. Alternate walnut pieces, steamed brioche pieces and gai lan flowers all over the top and sides of the chicken. Serve.

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