Chicken with Sweet and Sour Sauce
Main Dishes • European
Description
If possible, it is better to use corn-fed chickens that are yellow; they will only need to be in the oven for just fifteen minutes.
Ingredients
- Shallot 0 oz
- Poultry 2 pieces
- Brown Sugar 0 oz
- Ketchup 5 oz
- Dijon Mustard 0 oz
- Olive Oil 5 fl oz
- Truffle Oil 0 fl oz
- Tarragon 0 oz
- Salt to taste
- "Five Pepper Blend" to taste
Step-by-Step Guide
Step 1
Combine three tablespoons of olive oil, pepper, and salt, and rub this mixture over the chickens (you'll need birds weighing about half a kilo each; they can be halved or roasted whole). Preheat the oven to 390°F and place the chickens inside for about twenty to thirty minutes.
Step 2
For the sauce, finely chop the shallots, place them in a strainer, and blanch with boiling water to soften them and remove any bitterness.
Step 3
Transfer the onions to a bowl, add sugar, mustard, and ketchup. Mix well, and while continuously whisking, gradually pour in the remaining olive oil in a thin stream — just like you would when making mayonnaise.
Step 4
At the very end, add a little truffle oil to the sauce and toss in three or four sprigs of tarragon. Stir and let it steep for half an hour. Then remove the tarragon and replace it with finely chopped fresh tarragon, and stir again.
Step 5
Arrange the chickens on plates and generously drizzle with sauce.
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