ï¸ Win a 400€ Voucher at Ma Langue Sourit!
Chef Cyril Molard is sharing a special recipe, and we challenge you to recreate it for a chance to win a 400€ dining experience at his 2 Michelin-starred restaurant, Ma Langue Sourit.
How to Participate:
1. Cook the recipe according to the step-by-step recipe below.
2. Share your creation on Instagram/Facebook, tagging KACHEN and Ma Langue Sourit, or email us your creation.
Deadline: 22/01/2024
The chef will choose the recipe based on the visual. We’re counting on you to give us a feast for the eyes!
Get cooking and show us your culinary flair!
Ingredients
- For the chicken
- 1 chicken (free-range or from Gers) for 6 people. Ask your butcher to prepare it (without thighs and wings).
- High quality salted butter
- Nut butter (browned butter)
- For the pumpkin
- 1 pumpkin (approx. 1 kg)
- 50 g almond milk
- 30 g argan oil
- 50 g pecan nuts
- Nut butter
- Fleur de sel
- For the romaine
- 1 romaine lettuce
- 100 g shallot
- 100 g white balsamic vinegar
- 50 g rapeseed oil
- Salt & pepper
- For the poultry jus
- 500 g poultry carcass (ask your butcher for this or use wing tips)
- 50 g carrots
- 50 g shallot
- 30 g celery
- 30 g leek
- 1 l of poultry stock
- 50 g yellow wine (vin jaune)
- 20 g rapeseed oil
- 20 g butter
- Thyme & rosemary
Instructions
1. Tuck the salted butter in strips under the skin of the chicken. Using a brush, brush the skin with the nut butter. Season with salt and pepper and cook in the oven for 2 hours at 62°C. 
2. Cut the pumpkin in half. Brush the flesh with argan oil, season with fleur de sel and wrap the two halves in aluminium foil. Bake in the oven at 200°C for 2 hours
3. Cut off the largest leaves of the romaine lettuce. Cut the shallots into fine strips. Set aside. 
4. Remove the pumpkin from the oven. Take the first half, cut it in half lengthwise and slice six pieces. 
5. Take the other half of the cooked pumpkin, scoop out the pulp and pass it through a sieve to make a puree. Put the pumpkin puree in a saucepan, add almond milk and argan oil and grate 50 g of pecans into it. 
6. In a large shallow baking dish, shallow fry the shredded carcasses in rapeseed oil for about ten minutes. Then add the vegetables to the chicken carcasses along with the thyme, rosemary and a knob of butter, and fry well. 
7. Lightly deglaze the carcasses with a little stock and loosen the meat juices with a wooden spoon. Then pour in the stock to cover them and simmer gently for a good hour. 
8. In another shallow dish, sweat the shallots in rapeseed oil (salt them immediately so they melt more quickly) then add the romaine lettuce. Cook slowly, then add the white balsamic vinegar. Allow to reduce, then puree with a hand blender. 
9. Remove the chicken from the oven and leave to rest for 20 minutes. Baste with a brush and place in the oven again for 6 minutes at 210ºC. Cut the chicken in half and remove the breast pieces. Cut each breast lengthwise into three pieces. Apply nut butter again with the brush. Season with salt and pepper. 
10. Place the pumpkin wedges, butter and thyme in a frying pan and brown lightly. 
11. Pour the juice (from step 10) through a sieve. Return to a saucepan and reduce by three quarters. Then add a little butter to the reduced sauce and stir carefully by swirling the pot gently. Add the yellow wine and swirl the pot again. 
12. Serve: Using two tablespoons, form small knobs each from the pumpkin and romaine puree. Place the pumpkin quarter on the plate and add a few flowers. Place the chicken breast on the plate, add the juice and a dash of rapeseed oil. 
