Slow cooked chicken breasts and chestnut mousseline with crushed nuts vinaigrette

Since early 2020, Elior Chef Antonio Stracquadaino and Olivier Da Silva, the Michelin-starred Chef at the L'ODAS restaurant in Rouen have been combining their savoir-faire to create gastronomic, nutritious menus for patients attending the outpatient surgery ward of the Henri-Becquerel Cancer Center. In exclusivity, here’s a recipe for a dish from the new winter menu to try out at home and impress your guests.

Ingredients for 5 persons
  • 2 chicken breasts
  • 500 g of vacuum-packed chestnuts
  • Hazelnut oil
  • 50g of crushed nuts
  • 500 ml of chicken broth
  • 1 lemon
  • 1 shallot
  • 1 knob of butter
  • Bread croutons
  • 1 bunch of fresh herbs

1.    Cook the chicken breasts at low heat (70 °C) for about 40 minutes 

2.    Roast the crushed nuts in the oven (50 °C) for about 20 minutes 

3.    Cut the zest of a lemon into thin slices and blanch them twice

Chestnut mousseline preparation

1.    Cut and sweat the shallot with the knob of butter

2.    Add the chestnuts and moisten with the chicken broth

3.    Cook for about 1 hour

4.    Mix, adding chicken broth if necessary, so as to obtain a smooth texture

5.    Drain through a Chinese cheesecloth and adjust seasoning

For the dressing 

1.    Finely cut the chicken breasts into strips

2.    Using a pastry bag, place 3 balls of chestnut mousseline on top

3.    Surround the chestnut mousseline balls with the thin poultry slices 

4.    Then add the roasted crushed nuts, some croutons and the fresh herbs

5.    Finish off with a dash of vinaigrette

Read the interview with the L’ODAS Chef, Olivier Da Silva

For more information on the partnership, read the article on the topic


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