Pearl Chicken Breast with Oven Roasted Celery, Fresh Corn and Bay Leaf Jus

Ingredients

• 1 carcass of pearl chicken (or substitute chicken carcass)
• 1 tbsp Olive Oil
• 1 onion
• 3 tbsp bay leaves
• 1 tbsp cold butter
• 1 knollensellerie
• 3 tbsp olive oil
• Salt
• Pepper
• oil (for the baking sheet)
• 3 fresh corn cobs
• 2 tbsp butter
• Salt
• 4 pearl chicken breasts
• Salt
• Pepper
• 1 tbsp Sunflower oil
• 4 thyme sprigs

Instructions

1. 1.

   For the jus, finely chop the pearl chicken carcasses with a large knife. In an appropriate pot heat olive oil and brown the carcass pieces. Peel the onion, slice thinly and add. Brown until the carcass and onions develop a dark brown color. Deglaze with soy sauce, add bay leaves and pour in 600 ml water. Let simmer gently for 20–30 minutes, adding more water if needed.

2. 2.

   Meanwhile peel, wash and cut celery into 2–3 cm cubes. Toss celery cubes in a bowl with 3 tbsp olive oil, salt and pepper.

3. 3.

   Place the seasoned celery on a lightly oiled baking sheet and bake at 200 °C for about 30 minutes, checking for tenderness; bake an additional 5–10 minutes if necessary.

4. 4.

   Bring water to a boil in a large pot, do not add salt. Peel corn cobs, place them in the boiling water, remove from heat and cover with a lid. Let the corn soak for 20 minutes. Drain and cut into ~3 cm pieces.

5. 5.

   About 20 minutes before serving season the pearl chicken breasts with salt and pepper. Heat sunflower oil in a large pan, brown the chicken breasts skin side down. Rinse thyme and dry. When the skin is golden brown, flip the breasts, add thyme and transfer the pan to a preheated oven at 180 °C (convection 160 °C) for 12–15 minutes.

6. 6.

   Sauté corn in butter in a pan or pot, season with salt. Just before serving heat the jus, remove bay leaves and whisk in 1 tbsp cold butter.

7. 7.

   Arrange celery and corn on four plates, place one chicken breast beside each. Pour the jus over everything and serve immediately.