Sandy Bohm | Art and Soul

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Black Leg Chicken | Confit Leg Pithiver | Green Asparagus | Pea Velouté

Sandy Bohm Simply Recipes

Ingredients | Black Leg Chicken

5 black leg chicken breasts

10 black leg chicken

60 green asparagus spears

2liter duck fat

200g coarse sea salt

2 head of garlic

1bunch of thyme

200g confit onion

10 pancakes (160mm in diameter)

500ml pea velouté

150g frozen peas

250g unsalted butter

50ml grapeseed oil

Salt and Pepper

Ingredients | Pea Velouté

2 banana shallots (peeled & chopped)

2 cloves of garlic (peeled & crushed)

¼ bunch fresh mint

300g frozen peas

500 chicken stock

250ml whipping cream

50g unsalted butter

Salt and Pepper

Ingredients | Savoury Pancakes

3 eggs

300g plain flour

250ml milk

50g nut butter

Salt and Pepper

Method | Black Leg Chicken

Salt the legs for 12 hrs with 1 head of garlic peeled and crushed and a few sprigs of thyme. Wash the salt off and confit in the duck fat until tender. Remove from the fat and pick the meat from the bone discarding any skin or sinew- check with me the first few times. Strain the fat and retain for use again, store in the fridge.

Mix the confit onion with the leg confit whilst still warm and a little picked and chopped thyme, adjust seasoning and pass over to the pastry with the pancakes.

Peel the asparagus and cook in boiling salt water, refreshing in iced salt water. Cut into even size slices 30 mm.

Heat the oil in a heavy base sauté pan season the chicken breasts and seal skin side down. Add the crushed garlic, thyme and half the butter. Place in the oven at 160c for 4 mins. Remove the garlic and thyme. Pour off the butter and add a little more place back in the oven for 3 mins remove and allow to rest.

Remove the breast plate and flash under the salamander to ensure it is cooked throughout.

Bake the pithiver for 10 mins at 180c. Re-heat the asparagus in the remaining butter season and drain. Place in the bottom of the bowl plate, the pithiver on top and the chicken breast above.

Re- heat the Velouté and the peas and serve in the sauce jugs.

Method | Pea Velouté

Sweat the shallots and garlic in the butter until soft no colour. Add the stock, peas and cream. Bring to the boil add the mint season, blend and pass. Chill immediately.

Method | Savoury Pancakes

Mix the eggs, milk, flour and nut butter together into a smooth dough. season to taste with salt and pepper. Take a non-stick pan and fry the pancakes.