Soft lemon chicken, carrot mousseline and orange endives
It's hard to imagine more flavours in a single dish. The acidity of the poultry, the sweetness of the carrot mousseline cooked in orange and the slight bitterness of the endive make this dish a cohesive winner. We love it!
Low Carbs, Keto
Ingredients
Portions:
4
For the Lemon Chicken:
500 g
Ragout of chicken thigh CH
2 tbsp
Casa olive oil
1 piece
Organic yellow lemon, juiced
Salt
White pepper grain, freshly ground
For the Carrot Mousseline:
300 g
Orange carrot brunoise
200 g
Yellow carrot, diced
1 piece
Orange extra, juiced
For the Orange Endives:
2 pieces
Endive
1 piece
Oignon, finely chopped
1 clove
Garlic, minced
Thyme
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Chop the onion and garlic finely. Peel and dice the yellow carrot.
- In a large pan, heat Casa olive oil over medium heat. Add the chopped onion, garlic, and diced carrot. Sauté until softened.
- Add the chicken thighs to the pan, season with salt and freshly ground white pepper, and cook until browned on all sides.
- Pour in the juice of one extra orange and one organic yellow lemon. Add thyme and let it simmer for 10 minutes.
- Meanwhile, trim and halve the endives. Sauté them in a separate pan with a little olive oil until slightly caramelized.
For an extra flavor boost, marinate the chicken in lemon juice for 30 minutes before cooking.
This dish pairs well with a light, crisp white wine.