Ingredients
- 2 free-range chicken legs
- 12 white asparagus
For the sauce
-
butter
- 60 g chicken offal (1 heart, 1 gizzard and 1 liver)
- 2 cloves garlic
- 1 small onion
- 10 cl of white wine
- 10 cl of port
- 10 cl of poultry juice
For the presentation
- 50 g horseradish
- 1 organic sudachi
Preparation
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Prepare the sauce: fry the chicken liver, heart and gizzard with 1 knob of butter for 5 minutes. Mix everything finely. Reserve. Brown the peeled and chopped onion and garlic with 1 knob of butter over low heat until soft. Add the mixed offal, then add the white wine and port. Cook for 5 minutes, then add the poultry juice, salt and pepper. Let reduce and reserve.
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Bone the chicken thighs and salt them, then brown them in the pan until the skin becomes crispy. Cover and set aside.
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Clean the asparagus by breaking off the stems, then peel the stems. Fry them with a little butter until they are still crunchy but golden.
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On each plate, place a piece of chicken thigh, some asparagus and add some hot giblet sauce. Grate a little horseradish and sudachi zest over the meat.
