Chicken Breast, Wild Garlic Veloute & Spring Veg Recipe
Spring brings about an abundance of new and exciting vegetables along with one of my favourite ingredients, wild garlic. Known by many different names, ‘bear’s garlic’, ‘devil’s garlic’, ‘gypsy’s onions’ and ‘stinking Jenny’, wild garlic gives off an incredibly pungent smell in the wild. Unlike common garlic, it’s the leaves that are eaten rather than the bulbs.
On our new Spring menu I’ve included a new chicken dish incorporating wild garlic, leek and mushroom to evoke the flavours of Spring. Here is a simplified version for you to try at home!
You will need:
- 4 Free Range skin-on Chicken Breasts
- 200g Wild Garlic – You can forage for this yourself around Cornish woodland
- 35ml Milk
- 350ml Cream
- Any mixed Spring Veg – Asparagus works really well along with Leeks, Spring Onions & Peas
- First start with your wild garlic velouté. Bring the milk and cream to the boil, add your wild garlic leaves and return to the boil once again. Remove from the heat and allow to cool slightly, this will also give time for the flavour of the wild garlic to infuse. While still slightly warm pass the velouté through a fine size in to a clean bowl and set over a larger bowl of ice (this will help to retain a bright vibrant green colour). Season with salt to taste. If your velouté doesn’t pack as much of a punch as you’d like you can blend all the ingredients together and then pass.
- Preheat your oven to 180c.
- Now start with your chicken breasts, bring a pan with a little oil to a high heat, season your chicken breasts with salt and seal off skin side down until you get a nice golden crisp colour. Flip over and transfer to the oven. Cook for 12 minutes. At the Restaurant we like to use chicken stock in the same pan as the chicken and cover the chicken to just below the skin, this method helps to poach the breast whilst still roasting the skin, this helps to achieve a nice moist piece of chicken with lovely crisp skin. You can use this method if you have any stock cubes around the house with some boiling water.
- Bring a pan of water to the boil ready for your selection of vegetables.
- While your chicken roasts in the oven, prepare what selection of vegetables you have gathered for this dish. If using asparagus, trim off the woody ends and blanch this in your boiling water for 2 minutes then toss in a little butter and season.
- If it is looking twodigitsgame like BBQ weather blanched asparagus and whole spring onions are great seared over hot flame.
- Now gently reheat your wild garlic velouté in a clean pan, place this sauce in the bottom of your bowl, followed by arranging your stack of vegetables neatly on top. Slice your chicken breast in to two at an angle and arrange on top of your veg. Finish with some Wild Garlic Flowers for extra presentation points.
This wild garlic velouté recipe is so easy to make and if you have any left or want to increase the quantities it makes a wonderful soup finished with some crème fraiche.
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