"Jennifer Martiné"
Poached Chicken, Fresh Curds, Crushed Turnips, Arugula Sauce
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Poached Chicken, Fresh Curds, Crushed Turnips, Arugula Sauce

Thomas McNaughton, Central Kitchen, San Francisco / April 2012

For 4 servings

Fresh whey sauce:
• 4 cups whole milk
• 1 2/3 cups buttermilk
• 16 Tbsps. unsalted butter
• salt

  1. Warm milk and buttermilk in a saucepan set over medium heat until separated; strain curds from whey through fine chinois set over large bowl; reserve curds and whey separately.

  2. Bring 1 cup whey to a boil in a saucepan; cook until reduced to syrup consistency and pan is almost dry; gradually whisk in butter; strain through fine chinois into a bowl; season with salt; reserve (keep warm).

Arugula sauce:
• 8 1/2 cups arugula, blanched and shocked
• 3/4 cup plus 1 Tbsp. and 2 tsps. ice water
• xanthan gum
• 1/2 tsp. lemon juice, freshly squeezed
• salt

Place arugula and ice water in a blender; blend until smooth; weigh on digital scale; add .01 percent total weight xanthan gum; mix well; season with juice and salt; place in squeeze bottle; reserve.

• 2/3 cup whole milk
• 3 1/2 Tbsps. unsalted butter
• 3 Tbsps. reduced chicken jus
• 1 sprig thyme
• 1 clove garlic
• 1 Tbsp. salt
• 2 skin-on chicken breasts, at room temperature

Place all ingredients except chicken in vacuum-sealable plastic food bag; refrigerate until cold; add chicken; vacuum seal on medium; cook sous-vide, maintaining water bath at 130°F, 20 minutes; remove bag from water bath; remove chicken from bag; slice chicken on the bias; reserve (keep warm).

Fork-crushed turnips:
• 2 lg. turnips, peeled and cut into 2" shapes
• 2 qts. whole milk
• 1 sprig thyme
• 3 Tbsps. unsalted butter
• 2 Tbsps. salt

  1. Place turnips, milk, and thyme in a pot; cover the pot; set over medium-low heat; cook until tender (about 20 minutes).

  2. Strain turnips from milk; discard milk; place turnips in a bowl; add butter and salt; crush with a whisk until desired consistency is reached; reserve (keep warm).

• 1 bunch baby turnips, cleaned
• 1 qt. water
• 2 Tbsps. granulated sugar
• 2 Tbsps. salt
• 2 Tbsps. unsalted butter
• 3 Tbsps. Banyuls vinegar
• 1 sprig thyme
• 2 cloves garlic
• yarrow (for garnishing)
• salad burnet (for garnishing)

  1. Place all ingredients except yarrow and salad burnet in a pot set over low heat; cook until the turnips are tender; cool in the liquid; strain; discard liquid; using a a paper towel, peel turnips; reserve (keep warm).

  2. To serve, on the right side of the plate, spoon 2 dollops of curds; place 1 baby turnip on top of each dollop of curds; garnish the right side of the plate with 2 dots of crushed turnips and 2 dots of arugula sauce; place the sliced chicken on the left side of the plate; nap with whey sauce; garnish with yarrow and salad burnet.

What to drink: Pierre-Yves Colin-Morey St.-Aubin En Remilly 2008