Maïs chicken with roasted asparagus and pointed cabbage

Name: Maïs chicken with roasted asparagus and pointed cabbage
Ingredients: 10 corn-fed chicken fillets with skin and wing; Corn-fed chicken; 30 g Clarified butter; 20 units.items Green asparagus; 30 g Olive oil; Salt and pepper; Salt and pepper; 20 g Clarified butter; 20 Spring onion; 0.5 Pointed cabbage; 400 g Baby potatoes; 3 Knorr Professional poultry stock; 5 g maizena express brown sauce thickener; 5 g Knorr Professional Intense Flavours deep smoke

Maïs chicken with roasted asparagus and pointed cabbage.Ingredients for 10 people.

Ingredients

10corn-fed chicken fillets with skin and wing

Corn-fed chicken

30gClarified butter

30gOlive oil

Salt and pepper

20units.itemsGreen asparagus

Salt and pepper

20gClarified butter

20Spring onion

0.5Pointed cabbage

400gBaby potatoes

3Knorr Professional poultry stock

5gmaizena express brown sauce thickener

Preparation

Clean the chicken breasts and season them with salt and pepper.
Vacuum-seal them separately with some olive oil and the roast umami.
Cook them for 40 minutes at 68ºC in the combi steamer on steam.
Remove the chicken breasts from the vacuum and sear them on both sides in the clarified butter.
Cut the seared corn-fed chicken breasts into quarters.

Peel the asparagus and clean the spring onions, blanch them in water with a little salt.
Toss the vegetables in a little oil and briefly char them with a blowtorch.
Season the roasted vegetables with some salt and pepper.
Cook the baby potatoes in salted water until done, halve them and then fry them in the clarified butter.
Clean the pointed cabbage and cut it into coarse pieces.
Braise the pointed cabbage briefly with a knob of butter and season to taste.

Bring the fond to a boil and add the roast umami and the smoke.
Thicken the jus with some cornstarch.

Divide the asparagus, spring onion, and sliced corn-fed chicken among the plates.
Add the pointed cabbage and baby potatoes, and finish the dish with the jus.