Chicken Bourguigonne With Its Own Confit

The ultimate cause of all spiritual depression is unbelief. For if it were not for unbelief even the devil could do nothing. It is because we listen to the devil instead of listening to God that we go down before him and fall before his attacks. That is why this psalmist keeps on saying to himself: “Hope thou in God for I shall yet praise Him…” He reminds himself of God. Why? Because he was depressed and had forgotten God, so that his faith and his unbelief in God and in God’s power, and in his relationship to God, were not what they ought to be. We can indeed sum it all up by saying that the final and ultimate cause is just sheer unbelief.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Vegetables		Main course	4	Servings

INGREDIENTS

2		Chicken Breasts
450	g	Button Mushrooms
10		Chicken Stock
225	g	Speck, or Smoked Bacon
225	g	Baby Onions or Shallots
30	g	Caster Sugar
1/4		Bottle Red Wine, cooking
		wine
55	g	Unsalted Butter
4		Portions Mashed Potato
2		Dsp Olive Oil
1		Sprig Fresh Rosemary
1	ds	Double Cream
		Vegetable Oil
		Chopped Tomatoes to garnish
		Fresh Tarragon Sprigs
1		Duck or Goose Fat
1		Onion, sliced
1/2		Head Garlic
1		Stick Cinnamon
2		Star Anise
1		Orange, zest
2		Bay Leaves
		Seasoning

INSTRUCTIONS

Firstly warm the duck or goose fat and add all the confit ingredients.
Remove the legs from the chicken and lay in a baking / roasting tray.
Cover them with the confit juices and bake in the oven (covered with
tin foil) on a low heat - Gas Mark 2 / 3 / 150Â°c for about 2 hours.
Remove tray from oven and allow to cool. Remove legs from confit
juices. Pan sear the chicken breasts skin down, and sear the other
side. Roast the breasts in the oven on a high heat at Gas Mark 8 /
180Â°c for 7 to 10 minutes. Warm the olive oil with the chopped
rosemary leaves and add this to the mashed potato. Season the mash  and
add a touch of double cream (approximately 25ml). Part boil the
shallots (pickling onions) until they are just tender. Drain and fry
in a little hot oil with the caster sugar to glaze. Sweat off the
'lardons' of bacon in a teaspoon of oil - add the button mushrooms.
Cook until coloured and remove from heat. Reduce the chicken stock by
half and add the red wine, and whisk in the 55g of butter. Construct
the dish by slicing the chicken breasts and laying on the mashed
potato, in a ring on the plate. Crisp the chicken legs in a hot oven
and lay on top of the breast. Serve the sauce around the chicken with
chopped tomatoes and tarragon, and the bacon, shallot and mushroom
garnish around  Converted by MC_Buster.  NOTES : Chef:Steven Saunders
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1365 Calories From Fat: 160 Total Fat: 18.2g Cholesterol: 102.7mg Sodium: 293.3mg Potassium: 1412.4mg Carbohydrates: 41.5g Fiber: 2.2g Sugar: 15.8g Protein: 29.1g