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"The only time to eat diet food is while you're waiting for the steak to cook."
Julia Child
Polderchicken with Apple, Caramel and Calvados fruit butter, celeriac, chicon, Pink Lady
Ingredients
4 polder chicken filets (or regular chicken filet)
1/2 celeriac
4 baby chicons
1 lemon
thyme
0,5 l chicken stock
white wine vinegar
200g
Callas Confitur Apple, Caramel and Calvados fruit butter
1 clove of garlic
toasted almonds
a few knobs of butter, nutmeg, pepper and salt
1 Pink Lady apple
Preparation
Season the polder chicken with salt, pepper, thyme and a few slices of lemon. Bake in the oven at 180°C for 30 minutes.
Clean the chicons and braise them in butter, add a little bit of sugar and water and let them simmer.
Bake the celeriac in the oven for one hour at 180°C. Add a garlic clove, nutmeg and butter. Blend until smooth.
When the polder chicken is baked golden brown, brush it with the Apple Caramel Calvados fruit butter.
Thicken the chicken stock with a teaspoon of jam and whisk in the knobs of butter.
Rinse the apple and slice it thinly (julienne), sprinkle with some white whine vinegar
Arrange on plates and garnish with some slivered almonds.
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Used confiture
Apple, Caramel & Calvados 218g℮
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