Poached Breast of cornfed chicken with thyme consommé and wild mushrooms


Poached Breast of cornfed chicken with thyme consommé and wild mushrooms

Michelin star chef Simon Hulstone's recipe is simple but looks stunning.

  • Serves4
  • Preparation Time10 mins
  • Cooking Time45 mins

Ingredients

  • 4 chicken breasts , skin and bone removed
  • 2 litres of clear chicken stock
  • 200ml madeira
  • 1 bunch of lemon thyme
  • 50 ml Kikkoman soy
  • 100g flour
  • 10g dried shiitake
  • 50 ml water
  • 4 ceps or king oyster mushrooms

Method

For the consommé, take half the chicken stock and reduce by half, add the madeira and a splash of Kikkoman soy, add 2 sprigs of thyme and bring back to the boil, then allow to cool.

Poach the chickens in the remaining stock for 15 minutes on a low heat and allow to sit in the stock until needed,

To make the cracker mix the soy, flour, water and shiitake powder together to form a wet paste, place into a non stick frying pan with a little oil and cook over a low heat until the liquid disappears and only the crisp remains, drain onto a paper towel and reserve.

Pan fry slices of the mushroom and slice raw ones also. Reheat the chicken and consommé and present in a bowl, garnish with the mushrooms and shiitake cracker and finish with leaves of thyme. Serve.