main · Cooking course

Serves 2

Ingredients

• Chicken breast — 2 pcs
• Chicken stock — 700 ml
• Thyme — 20 g
• Garlic — 20 g
• Cloves — 2 pcs
• Anise — 1 pc
• Salt — pinch
• Allspice (whole) — pinch

Albufera sauce

• Shallot — 50 g
• Butter — 50 g
• All-purpose flour — 50 g
• Heavy cream (35%) — 50 g
• Dry white wine — 50 g
• Madeira — 20 ml
• Cognac — 20 ml
• Foie gras — 20 g
• Chicken stock — 150 ml
• Olive oil (for frying) — to taste
• Black pepper — pinch
• Salt — pinch
• White pepper — pinch

Pilaf rice

• Onion — 100 g, finely chopped
• Turmeric — 5 g
• White pepper — pinch
• Salt — pinch
• Basmati rice — 200 g
• Chicken stock — 450 ml
• Butter — 60 g

Instructions

1. Separate the breast into the large fillet and the tender.
2. Into a saucepan add cloves, star anise, crushed garlic, the chicken stock, a pinch of salt and white pepper, and the chicken. Bring to a boil, reduce to a low simmer, cook through.
3. In a sauté pan pour olive oil, add butter, and melt over medium heat.
4. When the butter foams, add the finely chopped onion; let it weep.
5. Add rice and stir to coat with fat.
6. Add turmeric, stir, add stock and a little water, bring to a boil.
7. Make a cartouche — a parchment lid, snip the tip — and cover the pan point-down.
8. Move to the oven at 180 °C for ≈18 minutes.

When the rice is ready, make the…

Albufera sauce

1. Melt butter in a non-stick pan with a splash of olive oil.
2. Add the shallot, stir, season with a pinch of white pepper; sweat.
3. Add flour and toast briefly. Pour in cognac, Madeira, white wine; stir.
4. Add the chicken stock. Cook, whisking. Add cream, salt, white pepper.
5. Reduce until the bubbles turn large and viscous.
6. Pour into a blender, add the foie gras, blend.

Serving

Slice the breast and arrange on a plate next to the rice. Spoon the sauce over the chicken.