Aiguillettes of chicken with lemon thyme beurre blanc, pine nuts and black olives

Aiguillettes of chicken with lemon thyme beurre blanc, pine nuts and black olives

By
From
French Lessons
Serves
4
Prep
20 mins
Cooking time
25 mins
Photographer
Steve Brown

Aiguillette is the French word for ‘needle’ and this is what these are: long fine slivers cut from the breast fillet. The finished dish looks so pretty and delicate, and the gentle sealed cooking method keeps the chicken exquisitely moist and full of flavour.

Ingredients

Quantity Ingredient
4 medium chicken breasts, skin left on
salt
1 bunch lemon thyme
200ml Beurre blanc
1/2 cup black olives, pitted and finely chopped
80ml extra-virgin olive oil
20ml vegetable oil
1/2 cup pine nuts
pepper

Method

  1. Heat a large saucepan of water to just below a very gentle simmer – 65ºC if you have a thermometer.
  2. Place each chicken breast in a vacuum bag (or at a pinch, a sealable plastic bag), season well and add a sprig of lemon thyme to each bag (reserve the best leaves and flowers for garnish and the stalks for infusing). Press all the air out of the bags then seal tightly shut. Immerse the bags in the hot water and bring it back to temperature. Cook at a constant 65ºC for 20 minutes.
  3. In another saucepan, heat the beurre blanc gently. Add the stalks from the lemon thyme and set aside for 10 minutes to infuse. Strain through a fine sieve and keep warm. Mix together the finely chopped olives and the olive oil. Season lightly and set aside. Heat half the vegetable oil in a frying pan and fry the pine nuts until golden brown. Drain on paper towels, season and set aside.
  4. Remove the bags of chicken from the water. When cool enough to handle, open the bags and carefully remove the chicken breasts. Heat the remaining vegetable oil in the frying pan and fry the chicken breasts, skin side down, until coloured a delicate golden brown. Slice the breasts very finely lengthwise and arrange them on your serving plates. Spoon a little of the beurre blanc and the olive dressing around each plate. Garnish the chicken slivers with toasted pine nuts and a scattering of the reserved lemon thyme flowers and leaves, and serve immediately.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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