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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses, Season 4
Almond & Basil Crusted Chicken Breast
Source: Andrew D'Ambrosi, Top Chef Season 4
rate this recipe:
Almond & Basil Crusted Chicken Breast
Prep Time: more than three hours
Serves: more than 8
Directions:
Yuzu Butter Sauce:
Make a traditional chicken stock fortified with wine and readymade chicken stock (6 to 7 hours). Once the stock is done strain through cheese cloth and place back on the stove. Reduce to three-fourths then add butter, yuzu, lemons, and lime; whisk to incorporate.
Almond & Basil Crusted Chicken Breast:
Follow the paillard recipe from The Family Meal except for adding almonds and brining the chicken first.
Chicken Brine:
Toast spices and add water, salt, sugar and honey. Heat to flavor, strain, chill then pour over chicken. Serve with yuzu butter sauce.
Ingredients:
Yuzu Butter Sauce:
1 bottle pouilly fume (wine)
3 cups chicken stock
1 lb plugra butter
2 cups yuzu juice
2 lemons (juiced)
2 limes (juiced)
Almond & Basil Crusted Chicken Breast:
2 whole chickens (broken down)
4 leeks (white part only, chopped)
1 onion (chopped)
6 cloves garlic (smashed)
5 carrots (chopped)
1 head celery (chopped)
3 gallons water
12 pieces black peppercorns
10 coriander seeds
1 star anise
5 sprigs thyme
1 sprig rosemary
2 bay leaves
2 oz olive oil
1/4 cup basil, chiffonade
Handful almonds, smashed
Chicken Brine:
2 star anise
1/4 cup fennel
1 tsp mustard seeds
1T coriander
1 piece cardamom
1 bay leaf
1T juniper
2 gallons water
2 cups salt (if desired)
1 cup sugar
1 bottle honey
TOP CHEF
Season 4 - Chicago
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