Confit Chicken – with winter broth
By Raymond Capaldi
Celery salt, for seasoning
100g baby carrots, whole
100g shelled broad beans
100g baby peas
100g shelled edamame beans
100g asparagus spears
100g small oyster or nameko mushrooms
150g Brussel sprouts
15 celery leaves for garnish
50mL olive oil
- Season chicken breasts with celery salt. Place stock on stove on gentle heat, then place chicken breasts in stock, keeping temperature of stock at around 68°C, for 25–30 mins. With 6 mins to go, place carrots, leek and Brussels sprouts in pot, then with 3 mins to go, add broad beans, peas, edamame, asparagus spears and mushrooms.
- Touch chicken breasts and if they spring back when touched, they are ready. Spoon out vegetables, then place chicken breasts in warm bowl and arrange vegetables around it.
- Pour warm broth over whole dish, then add celery leaves, a drizzle of olive oil and sprinkle of celery salt.