"Simplicity is the ultimate sophistication" LdV

Thursday, 16 April 2015

CÈPES AND PISTACHIOS CHICKEN NUGGETS

CÈPES AND PISTACHIOS CHICKEN NUGGETS

Home made chicken nuggets are terribly handy. All the children love chicken (nearly all of them of course...), and you can coat them with virtually anything you want... I don't remember where I caught this idea of pistachios (certainly in Sicily, if you look back on here). A very good friend of mine, Helene de Troie, offers me some cèpes dust last time I saw her so I quickly integrated it to my pistachios mix... 


Wine pairing : Pinot noir (Red) from Burgundy.
 


CÈPES AND PISTACHIO CHICKEN NUGGETS
A quick glance in your kitchen...

In your fridge
Chicken breasts
Butter
Eggs

In your cupboard
Ground pistachios
Dry Cèpes
Corn flour
Corn

CÈPES AND PISTACHIO CHICKEN NUGGETS
Serve 2-3
2 chicken breasts (diced in cubes) 
70g 2,5 oz of ground pistachios 
70g 2,5 oz of dry Cèpes (or any mushrooms) 
100g 3,5 oz of corn flour
2 eggs (beaten) 
200g 7 oz of corn (in a tin) 
A piece of butter 

Pre-heat your oven to 180°.
Reduce the cèpes with a hand blender.
Prepare 3 plates : 1 with the flour – 1 with the eggs – 1 with the mix of ground cèpes and pistachios.
Coat the chicken in flour, dip in egg then coat with pistachios mixture.
Repeat the process for all the chicken cubes and place them on a rack lined with baking paper.
Bake for 10-12 minutes.
Meanwhile, reheat the corn in a saucepan. Add a piece of butter.
Serve with the pistachio-nuggets.

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