Small Chicken Pieces with Semolina Cakes

Ingredients

• 1 milk
• 100 g durum wheat semolina
• 60 g Butter
• 2 egg yolks
• 50 g grated Parmesan
• Salt
• Pepper (freshly ground)
• 400 g vegetables (broccoli, romanesco, Kenya beans, small carrots)
• 4 small chicken pieces
• 4 tbsp clarified butter
• thyme (1 tbsp each)
• rosemary (1 tbsp each)
• 0.25 l veal stock
• 1 egg

Instructions

1. 1.

   Bring the milk to a boil, sprinkle in the semolina and simmer over low heat for 10-20 minutes until it thickens.

2. 2.

   Stir in 20 g butter, the egg yolks and parmesan, season with salt and pepper; spread the mixture onto foil to a thickness of 1-2 cm and let set.

3. 3.

   Wash and trim the vegetables; cut broccoli and romanesco into small florets. Steam briefly in salted water until al dente, drain and set aside in a covered pot.

4. 4.

   Divide each chicken piece into four parts, season with salt and pepper, and sear all sides in 2 tbsp clarified butter until crisp.

5. 5.

   Transfer to a preheated oven at 120°C (top and bottom heat) covered for another 15 minutes.

6. 6.

   Sauté thyme and rosemary briefly in the pan juices, deglaze with veal stock and reduce by half.

7. 7.

   While this cooks, cut discs from the semolina dough, coat them in beaten egg and fry golden brown in 2 tbsp clarified butter.

8. 8.

   Warm the vegetables in 20 g butter, season, then fold into the reduced sauce; swirl in 20 g cold butter to finish.

9. 9.

   Plate chicken pieces, semolina cakes and vegetables, drizzle with sauce.