Ingredients (for 4 people)
- 4x organic corn chicken breast
- 4x organic oranges
- 0,3l champagne to pickle the chicken breasts
- 0,1l champagne and 0,1l chicken stock for the sauce
- 4 rosemary sprigs
- 200ml cream
- 100g butter
- 4 tablespoons olive oil
- 600g baby leaf spinach
- 1 shallot
- Bora Bora vanilla salt and black pepper
Soak corn chicken breasts in champagne a day before preparing and let dry for half a day.
Cut off the top of the organic oranges and scoop out the oranges. Press the chicken breasts into the orange with a sprig of rosemary, lightly salt, and close with the orange lid.
Cook in the oven at 160 degrees for 25 minutes and let the stuffed orange rest for 5 minutes after cooking time.
In the meantime, finely dice the shallot, sauté in olive oil and add the washed baby spinach. Toss briefly and then season with salt and pepper.
For the sauce, put champagne and chicken stock in a pot and reduce. Add 0.2l cream and 100g butter and bring to the boil. Then mix with a hand blender until frothy and season with salt and pepper.
Cut the orange in half, place on the spinach bed and sprinkle with Bora Bora vanilla salt and serve with a little olive oil.
The best side dish is some couscous.
Chef Traiteur Feinkost Böhm GmbH Stuttgart