Recipe Thai chicken with coconut

To prepare this dish

Ingredient list

Chicken

2 2.5 kg chickens
2 lemons
50 g fresh ginger
salt and pepper

Coconut-lemon-gingercream

2 onion
25 g Elle & Vire gourmet butter 82% fat
2 zestes lemon
50 g fresh ginger
400 g coconut milk
400 g Excellence cooking cream 35% fat
salt and pepper

Vegetables

200 g carrots
200 g peas
200 g leeks
30 g Elle & Vire gourmet butter 82% fat
sel, poivre, sucre

Candied lemon

1 lemon
50 g sugar

Presentation

25 g candied ginger

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence cooking cream 35% fat

The recipe,
step by step

1. 1

   Chicken

   Joint the raw chickens. Use the carcasses to make a white chicken stock with the lemon zest and grated fresh ginger. Cook for 30 minutes over a low heat. Strain through a china cap sieve.
   Chef's tip

   Declination: Prepare this recipe using tandori spices for an Indian style chicken or smokey spices for a Mexican style.

2. 2

   Coconut-lemon-gingercream

   Sweat the finely chopped onions in butter without colouring.  Add the pieces of cooked chicken. Cover with white chicken stock, add the lemon zest and grated fresh ginger. Season and cook for 20 to 30 minutes (remove the breasts after 10 minutes then continue cooking the thighs). Remove the thighs and reduce the cooking liquid to a glaze. Add the cream and coconut milk. Reduce to coating consistency. Add the lemon juice. Blend.
3. 3

   Vegetables

   Peel and wash the carrots. Prepare the leeks. Cut the carrots and leeks at an angle. Cook each vegetable in a saucepan with 10 g of butter, salt, pepper, sugar and a little water.
4. 4

   Candied lemon

   Peel and segment the lemon. Cut the peel into a dice. Blanch 3 times. Rinse. Add the sugar and lemon juice and cook over a very low heat for 20 to 30 minutes.
5. 5

   Presentation

   Transfer the chicken, vegetables, candied lemon and ginger to a casserole dish. Pour over the coconut-lemon-ginger cream.
   Chef's tip

   Time saving: Prepare the dish in advance and let it simmering until the service.

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