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Spring Starter with Baby Broad Beans and Foie

Ingredients - 1 jar of baby broad beans in oil. - 1 shallot. - 2 artichokes. - Quail eggs. - Caramelized balsamic vinegar. - Salt. - Olive oil. - Duck liver mi-cuit (semi-cooked foie gras). - Toasted bread slices. Method Drain the broad beans in a colander to remove all the oil, but save 2 or 3 tablespoons for later. To make the mi-cuit, follow the recipe here . Heat a splash of oil in a pan and sauté the shallot along with the cleaned, chopped artichokes. Season with salt. A couple of minutes before you take it off the heat, toss in the beans and let everything finish cooking together. Set aside to cool. For the poached eggs — you can see how it's done in the photos (in one shot, the yolk might look broken, but that's just the reflection on the plastic wrap; it should stay whole) — lay a piece of plastic wrap over a small cup, drizzle on a few drops of oil, crack the egg into the center, add a pinch of salt, twist the plastic wrap cl...

Catalan-Style Chicken



ingredients

for 4 people
  • 8 chicken thighs.
  • flour for dusting.
  • two large sweet onions.
  • three garlic cloves.
  • 250cc rancio wine.
  • 150gr crushed tomato.
  • a pinch of sugar.
  • a handful of currants.
  • 12 prunes with pits.
  • 8 dried apricots.
  • 300gr button mushrooms.
  • two smashed garlic cloves.
  • salt.
  • plenty of black pepper.
  • extra virgin olive oil.
  • chicken broth.

preparation

The day before you plan to cook, put the currants, prunes, and apricots in a bowl, cover them with the rancio wine, wrap with plastic film, and tuck them into the fridge until the next day...
When you're ready to cook, start by putting the mushrooms in a pan with a good drizzle of oil and two smashed garlic cloves...
Set them over the heat and let them cook on their own for just 4 or 5 minutes. Salt them and set aside.
Season the chicken thighs with salt and pepper, then dust them with flour...
Brown them well in a pan with a generous splash of oil...
Take them out and set aside. In the same oil, sauté the garlic and onions, chopped up nice and fine...
Drain the currants, prunes, and apricots, setting the fruit aside. Pour the wine into the sauté.
Let the alcohol cook off, then add the crushed tomato and a little sugar.
Let it all simmer together for another 5 or 6 minutes...
Now nestle the chicken thighs back in, add a ladleful of hot broth, cover the pot, and let it cook gently over low heat for about 20 minutes.
After those 20 minutes are up, add the currants, prunes, apricots, and mushrooms (drained of their oil and without the garlic) to the pot. If it looks a bit dry, add more broth. Taste for salt and pepper, cover again, and let everything cook together over low heat for another 15 minutes...
Bring it to the table right in the pot...

Enjoy!







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