HANOS catering wholesale
Become a customer
Foodxperience

Crispy roll of chicken thigh, chicken drumstick with escargot herbs, potato gratin cream and curry-leek sauce

Creative with poultry: crispy chicken roll and drumsticks. The approximate cost per person is €3.75.

Ingredients

Butter
Chicken leg without back
Escargot herbs
Vacuum bag

250gChicken thigh meat (from the drumstick, step 1)
500gMashed potatoes
30gButter
60gGrated cheese
1units.itemsEgg
Flour
cornflakes

120gLeek
20gButter
0.5units.itemsShallot
Olive oil
2Curry madras powder
450mlChicken broth
50mlWhite wine
100mlCream

Potato gratin

Preparation

  1. Cut the thigh meat from the leg and set aside.
  2. Place the remaining legs in a vacuum bag.
  3. Press the knob of butter into escargot herbs and add to the bag.
  4. Vacuum seal and cook at 64°C for about 4 hours.
  5. Sear in oil before serving.

  1. Sear the thigh meat in butter and escargot herbs.
  2. Add stock, thyme, and rosemary and gently cook the meat.
  3. Finely chop the meat and mix with the mashed potatoes, butter, grated cheese, salt, and pepper.
  4. Roll in butcher's foil to the desired shape.
  5. Bread in flour, whole egg, and cornflakes.
  6. Fry briefly before serving.

  1. Sweat the shallot in olive oil (do not brown).
  2. Add curry powder and briefly fry.
  3. Cut the light green part of the leek into rings.
  4. Add to the pan with the butter and briefly stew.
  5. Add the wine and reduce briefly.
  6. Then add the stock and cream and reduce briefly.
  7. Blend the mixture, strain it, and season with salt and pepper.

  1. Blend the potato gratin in the food processor and heat for service.
  2. Serve the chicken leg and fried chicken thigh on the potato gratin cream.
  3. Pour the curry-leek sauce around it.