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Cocotte of carbonara chicken, truffled orzo, fresh chives |
Salted
A chicken dish in a white wine and cream sauce. A tasty and comforting recipe.
The secret of this recipe is the egg yolk in the sauce, which adds a much sought-after velvety coating.
Ingredients
Recipe for 12 tapasCarbonara
Orzo
Topping
Preparation time: 45 min
-
Set up
Degrease the chicken thighs if necessary, then cut them into small cubes.
Peel and finely chop the onion.
Cut the pancetta into brunoise and pan-fry until crisp. Set aside for the garnish.
Zest and squeeze the lemon.
Chop the chives.
Chop the thyme.
-
Carbonara
In a saucepan, start by sweating the chopped onion and thyme in a drizzle of olive oil.
Add the chicken cubes and continue cooking, stirring regularly, then add the white wine and cook until it has evaporated.
Add the cream and cook over a low heat for around 20 minutes.
Remove from the heat, add the egg yolk and Parmesan cheese, stir and serve immediately.
-
Orzo
In a large volume of boiling, salted water, cook the orzo for the time recommended on the packet. Rinse the orzo to cool it slightly and prevent it from curdling.
In a bowl, mix the lemon juice, zest and Dijon mustard with a drizzle of olive oil.
Add the remaining ingredients and season with salt and pepper.
-
On the plate
In your bowls, start with the truffle orzo.
Top with a ladleful of chicken carbonara.
Finish with a sprinkling of chives and crispy pancetta.
The secret of this recipe is the egg yolk in the sauce, which adds a much sought-after velvety coating.
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