Serves 4


Organic chicken

2 whole organic chicken


Chicken breast with tartar

4 chicken breasts with skin

200g organic butter

60g bread crumbs

1 tbsp chopped shallot

1 tbsp chopped capers

1 tbsp chopped pickled gherkins (cornichons)

1 tbsp chopped chervil

1 tbsp chopped tarragon

1 chopped ½ clove of garlic


Chicken “tortellini” filling

60g chicken mince

30ml cream

1 egg yolk

15g white bread crumbs

30g poached chicken cubes

1tsp tarragon


Pasta dough

400g 00 pasta flour

5 egg yolks

Salt, pinch

Egg, to paste


Sweet corn purée

500g sweetcorn

125ml chicken stock

75g butter

Salt, to season


Roasted sweetcorn

1 corn on the cob

Olive oil

Small bunch of tarragon

Sea salt, to season

2 garlic cloves


Artichoke barigoule

12 poivrade artichokes

40g smoked bacon

40g carrots brunoise

40g celeriac brunoise

30g butter

10g flour

1 shallot chopped

2 cloves of garlic

350ml chicken stock

200ml white wine

2 twigs thyme and rosemary

1 bay leave

Seasoning, parsley, lemon


Barigoule and parsley spheres

100g bariqoule purée

2.3g gluco

100g parsley purée

500ml water

2.5g algin powder


Chicken jus

1000ml chicken stock

150ml sherry vinegar

Aberquina olive oil



Sweetcorn powder

Parsley powder



Organic chicken

De-bone the chickens, slicing off the breast fillets and keeping the skin intact. Remove the bones from the legs and trim away senew and small pin bones. Using a cleaver, batter the leg fillets flat and season with salt and pepper. Spread cling film on the work surface, place the de-boned chicken leg, skin down in the middle, and roll to a tight sausage, poach the chicken leg at 64c for 45 minutes. Cool and place in the fridge. The rest of the carcass is used for stock, we always remove the “oyster” as this is the best part.


Chicken breast with tartar butter

First prepare the tartar butter: cream the butter and add the herbs, garnish and bread crumbs. Place in a piping bag with a round nozzle. Take the chicken breast and with your finger make a little space under the skin, carefully piping the butter under the skin until it fills the space. Repeat this with all fillets. Shape so as the butter is equally spread and refrigerate for 2 hours. Place each filled breast in a vacuum bag and seal tight. Place in a waterbath at 62c and cook for 25 minutes. Remove from bath and vacuum bag and, in a non-stick frying pan, sear the chicken, skin side down first, until golden brown.


Chicken tortellini

Knead flour and egg yolks with a pinch of salt to a dough ball and vacuum pack. Leave the dough to rest in vacuum for 2 hours. Slice the poached chicken leg in small cubes, then make the farce by combining all ingredients, seasoning well. Place in a piping bag. Roll the pasta dough through a pasta machine until it is at its thinnest. Slice the pasta dough into 10x10cm sheets. To make the tortellini, lay a pasta sheet on a chopping board and pipe the chicken mixture in the centre. Brush the edges with a beaten egg and fold over to form a triangle. Cut out a semi-circle using a 10cm round dough cutter. Wrap the edges of the semi-circle around your index finger and join together with a little more beaten egg. Repeat with the remaining mixture and pasta dough. Keep the tortellini’s on a dry tray dusted with polenta flour to finish boil in a big pot of water 3 minutes- then toss through some oil with seasoning


Sweetcorn purée

Place the sweetcorn in a vacuum bag and seal tight, steam on 90c 45 minutes until cooked. Boil chicken stock and add butter. When the sweetcorn is cooked, place in a blender and add the chicken and butter “fondue”, blitz until smooth, then pass through a very fine sieve and season, to taste.


Roasted sweetcorn

Slice the corn on the cob in 4 even pieces. In a non-stick pan, toast the garlic cloves, then put the corn in the pan, roast until toasty brown and flip the corn, drizzle with olive oil and season with seasalt. Place in an oven for 5 minutes at 175c. Chop a few leaves of tarragon and place on each corn.


Poivrade artichoke barigoule

Clean the artichokes by slicing 2-3cm off the top of the vegetable. With a vegetable peeler, peel the stems. Next, peel off the hard leaves of the artichoke, then place in water with a touch of vinegar (for discoloration). In a suitable pot, melt butter, add the bacon, carrots, celeriac, shallot and crushed garlic. Heat through and add the artichokes, make sure that you don’t colour the vegetables. Sprinkle in the flour and keep tossing the vegetables through the pan. After 3 minutes add the wine and turn up the heat. When it boils, add the chicken stock, plus the thyme, bay leave and rosemary, bring back to the boil and let it simmer for 20 minutes. Check if the artichokes are cooked. When cooked, remove from the base. Also remove the herbs. Remove stems from half the artichokes and place the stems back in the pot. Purée the cooking juices with the vegetable garnish and pass through a sieve. Measure 100ml of this purée and set aside to cool. Add 50ml of chicken stock, zest of 1 lemon, chopped parsley to the remaining purée. Place the artichokes back in this mixture and keep warm until ready to serve.


Barigoule and parsley spheres

Mix the barigoulle purée with the gluco and check the seasoning. Repeat this with the parsley purée. Cover and cool until ready to serve. Make an algin bath by mixing the algin powder with lukewarm water until the powder has dissolved. Cool the algin until ready to serve. Prepare a bowl with cold water and a bowl with the align water. Using a small coffee spoon, scoop out some of the barigoulle purée and carefully let it drop into the align water—a very thin skin will form immediately. After 30 seconds, remove the barigoulle drop from the align bath and rinse it in the water. Place it on the warm plate, repeat this with the parsley purée.


Chicken jus

In a wide based pan reduce 100ml of vinegar to syrup. Add the chicken stock and reduce until 300ml remains. Add the remaining vinegar and let it reduce further. Scoop on the plate and drizzle drops of olive oil in the chicken jus.



Place chicken on plate, place artichokes, two per plate, either side of chicken. Place slice of corn on the cob on plate. Add sweetcorn, place artichoke barigoule around the chicken. Finish with barigoule and parsley spears and drizzle of chicken jus.


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Photography |Shane O’Neill and Martin Morrell