Yannick Alléno & Michel Chapoutier

SERVES 6 PEOPLE

CHICKEN

1 Gâtinais chicken, 3 flat parsley sprigs, 20 g butter

ARTICHOKE AND POTATO CRUST

300 g Agria potatoes (about 3), 3 globe artichokes, 50 cl groundnut oil, 30 g clarified butter

GARNISH

50 g butter, 1 bulb young garlic, 1 bundle spring onions, 25 cl milk, 100 g T55 flour

CHICKEN

Remove the legs and breasts from the chicken, cut them into small pieces. Make a chicken stock with the carcass. Chop the parsley. In a sauté pan, brown the chicken pieces in butter. Drain, deglaze with a little chicken stock and add the parsley. Set aside.

ARTICHOKE AND POTATO CRUST

Wash and peel the potatoes. Prepare the artichokes. Cut the potatoes and artichokes with a mandolin into 3 mm thick slices, and shape into 3cm-diameter circles with a pastry cutter. Blanch the artichokes in boiling salted water and cool immediately. Brown the potatoes in a deep-fat fryer at 140 °C and drain them on a clean cloth. Line a 18 x 6 cm copper mould with overlapping alternate slices of potato and artichoke, and add the chicken pieces. Fill up the mould with clarified butter and leave to stand for 5 minutes in the fridge. Immerse the mould in an oil bath, and leave to cook for 10 minutes at 180 °C until it turns a beautiful blonde colour.

GARNISH

In a pan, confit the garlic gloves in butter. Cut the onions into 3 mm thick slices with a mandolin. Plunge the onion slices in milk, drain, coat with flour and fry them at 140 °C.

PRESENTATION

Place the chicken dish in the middle of the plate and decorate with onion rings and garlic cloves. Pour over the chicken stock.