Gluten Free, High-Protein
Chicken bois boudran
60 mins
Advanced
4 Servings
Here we’ve taken the classic dish chicken bois boudran – a classic Albert Roux dish that is thought to have been invented when he worked for the English consulate in Paris and turned it into a dish that we’re sure you (and your kids if you have them) will love.
Brilliant Bases Used In This Recipe
Tomato Fondue
Bone Marrow Broth
About This Recipe
Here we’ve taken the classic dish chicken bois boudran – a classic Albert Roux dish that is thought to have been invented when he worked for the English consulate in Paris and turned it into a dish that we’re sure you (and your kids if you have them) will love.
Jason first encountered this dish when he was working at the Canteen in Chelsea alongside Marco Pierre White. At the time, it was made with tomato ketchup, but here we Elevate it by using out Brilliant Base Tomato Fondue, elevating for nutritional benefit and controlling salts and sugars.
The other ingredients remain the same: thyme, tarragon, chives, garlic, shallots, honey/maple syrup, apple cider vinegar, Worcestershire sauce, Tabasco and olive oil.
We’re serving it with a lightly indulgent Pomme Fondant which Jason again first came across when working at The Canteen. He believes Marco took it to the famed restaurant after seeing the technique at London’s Le Gavroche, the famed Roux-family restaurant.
Here he puts an Elevated spin on it using our organic butter to caramelise the potatoes before cooking them out in our Bone Marrow Broth Brilliant Base. We round the dish off with a super-simple, but super tasty and nutrient-packed broad bean fricassee.
High in protein and fibre, this is another great use for our May 2022 vegetable of the month. For ease, we’ve separated the three stages out to make it easier to understand. It also allows you to do the chicken with another type of veg and or potato if you so wish.
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Ingredients
4 x 125g/4.5oz chicken breasts
250g/9oz BB Tomato Fondue
100g/4oz shallots finely diced
100g/4oz EV olive oil
50g/1.8oz smashed garlic
50g/1.8oz apple cider vinegar
5tsp tarragon leaves
5tsp thyme leaves
5tsp fine sliced fresh chives
5tsp honey
4tsp Worcestershire Sauce
1tsp Tabasco
For the pomme fondant potatoes
4 large baking potatoes
200g/7oz BB Bone Marrow Broth/other stock
100g/4oz of butter
4 cloves garlic
1 sprig of thyme
Nutrition Per Serving
Calories
678
Fats
38G
Carbs
50G
Protein
39G
Method
Pre-heat the oven to 180C/360F (fan) or 200C/390F (convection)
Take each potato as per the video and slice either end off lengthwise (see the video for clarity) Lay each potato on a chopping board on the flat side and use a large smooth-sided pastry cutter and press through the potato
Press the potato out from the cutter and use a paring knife to take off any sharp edges (Do not throw the off-cuts away – see our video on Spice Potato Edges below)
Lay thin slices butter into the bottom of a solid bottom pan, place the potatoes on top
Cover with a butter wrap, then cook over an indirect heat for 8-10 minutes until the base surface caramelises (goes golden brown)
Carefully flip the potato over so the golden side faces up
Now add the Bone Marrow Broth, garlic and thyme, cover with butter paper and turn the heat down to low.
Cook gently until a knife easily releases from the potato centre. This may take a further 15-20 minutes, during which time the potato takes up the butter and stock
Finely chop the tarragon and thyme
Add all the ingredients into a blender and blend into a thick sauce
Heat a deep frying pan with a little oil and add the four chicken breasts to seal (2-3 minutes)
Flip over and seal the other side
Spoon the sauce over the chicken breasts and place in the oven
Remove from the oven every 3-4 minutes and baste with the sauce
Either temperature check the breasts to ensure they are over 75C/170F or cut into one to ensure the meat is cooked through (there should be no pink)
Heat the Bone Marrow Broth in a shallow pan and reduce by half
Add the broad beans to heat through (if you are using frozen and defrosted beans this will literally take a minute or two)
Remove from the heat and stir a knob of butter through, add some find chopped chives if you wish
Finally assemble the three elements as per the video
