Pan-seared chicken oysters with quick pan sauce

Ingredients

• 650 g free-range chicken oysters (sot-l'y-laisse)
• 2 pieces traditional shallot
• 2 cloves purple garlic clove
• 50 g unsalted European-style butter (82% fat)
• 1 tbsp high-oleic sunflower oil
• 8 cl dry Touraine Sauvignon white wine
• 250 ml concentrated liquid chicken stock
• 2 sprigs fresh thyme sprig
• 4 sprigs fresh tarragon sprig
• 1 tsp Guérande fleur de sel
• 1/2 tsp whole Madagascar black peppercorns

Method

1. Pat the chicken oysters thoroughly dry with paper towels to ensure a clean sear, then season generously on all sides with fleur de sel and freshly cracked black pepper.
2. Heat the high-oleic sunflower oil and a small pat of unsalted butter in a large stainless steel or cast-iron skillet over high heat for 2 minutes, until the mixture sizzles at around 340 °F (170 °C) without smoking.
3. Place the chicken oysters flat in the skillet in a single layer without overlapping, then sear undisturbed for 4 minutes, until a deep golden-brown crust forms on the bottom.
4. Flip the pieces, then add the purple garlic cloves lightly crushed with the flat of your knife in their skins, the fresh thyme sprigs, and a second pat of unsalted butter.
5. Lower the heat to medium and continuously baste the chicken with the foaming, nutty butter for 4 minutes, until an instant-read thermometer reads 162 °F (72 °C) at the center or the meat feels firm to the touch with slight springiness.
6. Transfer the chicken oysters to a warm plate, tent loosely with aluminum foil, and let rest for 5 minutes while you prepare the pan sauce.
7. Pour off the rendered cooking fat from the skillet, being careful to leave all the browned bits stuck to the bottom.
8. Return the skillet to low heat, add the finely minced shallots, and sweat for 3 minutes over low heat (around 212 °F / 100 °C) until soft and translucent without any browning.
9. Deglaze with the dry white wine, scraping the bottom of the pan vigorously with a wooden spatula to release all the caramelized drippings, then simmer over medium-high heat for 3 minutes until reduced to about 1 tablespoon of syrupy liquid.
10. Pour in the concentrated liquid chicken stock along with any resting juices accumulated on the plate, increase the heat, and bring to a gentle boil for 5 minutes until reduced by half and coating the back of a spoon.
11. Turn off the heat and remove the skillet from the burner (allowing the sauce to cool to around 150 °F / 65 °C), add the remaining unsalted butter cut into very cold small cubes, and whisk vigorously or swirl the pan for 1 minute to emulsify and gloss the sauce.
12. Return the warm chicken oysters to the sauce to reheat and glaze for 1 minute over very low heat without letting it boil, adjust the seasoning, and serve immediately garnished with finely chopped fresh tarragon leaves.

Nutrition

Per serving

Energy

333.7 kcal

Protein

38.93 g

Carbohydrate

3.4 g

Fat

16.56 g

Fibre

0.52 g

Calcium

14.54 mg

Iron

0.39 mg

Magnesium

11.43 mg