Grilled chicken with asparagus and offal sauce


  • 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


  1. 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.

  2. Bone the chicken thighs and salt them, then brown them in the pan until the skin becomes crispy. Cover and set aside.

  3. 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.

  4. 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.

Similar Posts