Thyme-Fried Chicken With Crispy Skin

Salmon and char look the same, but they differ in many ways, especially with the texture as it cooks. Arctic char is a mild and delicious fish. Aside from its fatty content, it is easy to cook with, and there is a slim chance that you’ll dry it out. A flavorful arctic char served with sautéed white cabbage, crispy green kale hazelnut vinaigrette, and dill mayonnaise. The hazelnuts are salted and roasted in the oven to have that crunchy, crisp texture. The vinaigrette is made from browned butter, onions, garlic, and balsamic vinegar. This recipe teaches you how to make homemade mayonnaise with just a couple of ingredients found in your pantry. A fantastic and easy recipe that can be replicated at home.

Swedish cuisine
Advanced
SERVING: 4 People
TIME: 1 hr 30 min
COOKING TIME: 1 hr
INGREDIENTS:
  • - Sauce -
  • 1200 g Roasted chicken stock
  • 30 g Japanese soy sauce
  • 30 g Lemon juice
  • Salt to taste
  • 1 Jalapenos
  • 1 tbsp Lemon juice
  • - Walnuts -
  • 300 g Water
  • 109 g Walnuts, peeled
  • 80 g Salt
  • - Chicken Skin -
  • 200 g Chicken skin
  • 2 tbsp Salt
  • - Celeriac Puree -
  • 1/2 large Celeriac, peeled
  • Salt to taste
  • 200 g Smetana
  • 2 tbsp Butter
  • - Bake Celeriac -
  • 1/2 large Celeriac, peeled
  • 20 g Rapeseed oil
  • Salt to taste
  • - Apple and celery -
  • 1 medium Shallots, diced
  • 80 g Green apple, deseeded
  • 80 g Celery
  • 1 tbsp Lemon juice
  • 10 g Chervil
  • - Chicken Breast -
  • 20 g Olive oil
  • 600 g Corn chicken breast with skin
  • Salt to taste
  • Black to taste
  • 150 g Butter, unsalted
  • 8 g Thyme
DIRECTIONS:
Step 1
Step 1
Step 1
Bring the chicken stock to a boil in a wide pot. Reduce it down until it starts to thicken, usually around when 50-60% reduced. Season with soy sauce, lemon juice, and salt.
Step 2
Step 2
Step 2
Bring water and salt to a boil and pour over the walnut. Rest for 20 min. Roast in the oven at 140°C/285°F for 20 min. Stir 2 times during roasting.
Step 3
Step 3
Step 3
Season the chicken skin with salt and spread it on a baking sheet. Roast at 180°C/350°F for 25 min, until completely golden and crispy.
Step 4
Step 4
Step 4
Strain the fat and save it for the sauce. Crumble the skin over the freshly baked chicken breast to add more crispy skin.
Step 5
Step 5
Step 5
Cut half of the celeriac into small cubes and boil in lightly salted water for 20 min, until soft. Strain and put back on the heat to roast the excess water out.
Step 6
Step 6
Step 6
Put the boiled celeriac in a blender with smetana, butter and salt. Blend until a smooth purée.
Step 7
Step 7
Step 7
Cut the other half of the celeriac into wedges (2 per portion). Roast in the oven at 80°C/350°F with oil and salt for 20 min. Stir 2 times during cooking.
Step 8
Step 8
Step 8
Cut the apple, celery and shallots into small cubes. Saute in a saucepan with olive oil and season with salt. Add the lemon juice, crushed walnuts and finish with finely chopped chervil.
Step 9
Step 9
Step 9
Add the finely diced jalapeno, lemon juice, and roasted chicken fat to the chicken jus.
Step 10
Step 10
Step 10
Season the chicken breast with salt and ground black pepper. Heat a frying pan to high heat.
Step 11
Step 11
Step 11
Fry the chicken skin down in the hot pan with rapeseed oil until golden skin. Turn the chicken and add butter and thyme. Turn down heat to medium.
Step 12
Step 12
Step 12
Use a spoon to base the chicken with the foaming hot butter until real golden and crispy. Finish in the oven at 125°C/260°F until 65°C/150°F in core temperature. Rest 5 min.
Step 13
Step 13
Step 13
Enjoy!