Slow Roasted Chicken Breast Canape

serves 6


• Skin from 2 Chicken Breasts (Chicken Shop)
• Salt & Pepper (EBC)

• 1 Large Chicken Breast (Chicken Shop)
• Salt & Pepper, to taste

• 2 Tbsp Grape Seed Oil (Grocer)
• 1 Shallot, Minced (South China Seas)
• 1 Bulb Fennel, Julienne (Green Grocer)
• 1 Honeycrisp Apple, Julienne (Apple Man)
• 1 Tbsp Fresh Dill, Finely Minced (Green Grocer)

• ½ C Chicken Demi (1/2 C Chicken Stock Reduced to ½ C) (Stock Market)
• 2 Tbsp Apple Jam (Edible BC)
• 1 Tbsp Cracked Black Pepper (Grainry)


Method:

Roast the chicken skin in a 400 degree oven until crispy and then remove and sprinkle with salt and pepper. Set aside.

Roast the chicken breasts (skin on) in a 225 degree oven until an internal temperature of 160 degrees is reached and then remove from the oven, cover in foil, and let rest for 20 minutes. Remove the skin before slicing for the salad.

To make the salad, heat a frying pan over medium heat and then sauté the apple and fennel with the grape seed oil and shallots until just warm and then add the dill.

For the sauce, combine the reduced chicken stock, apple jam and pepper and cook until combined and season as needed.

To serve, place the salad in the center of the plate and top with a piece of chicken. Sprinkle with the crackling and then drizzle with the sauce.

Complementary Wines: Cava, Champagne, Chardonnay, Prosecco, Sparkling Wine

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