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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.

Note

The secret of this recipe is the egg yolk in the sauce, which adds a much sought-after velvety coating.

Ingredients

Recipe for 12 tapas

Carbonara

600 Gr
Chicken thigh
100 Gr
White onion
250 Ml
Cream 35%
1 Unit(s)
Thyme
125 Ml
White wine
1 Unit(s)
Egg yolk
50 Gr
Grated parmesan

Orzo

150 Gr
Orzo
4 Sprig(s)
Parsley
1 Tbsp
Tartufada
1 Unit(s)
Lemon
1 Tbsp
Dijon mustard

Topping

12 Sprig(s)
Chives
100 Gr
Pancetta
Cocotte of Carbonara chicken, truffled orzo, fresh chives |

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.

Class with similar recipe

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  • Cocotte of Carbonara chicken, truffled orzo, fresh chives |
  • Beef and brie mini-burger, sautéed mushrooms, chipotle mayonnaise and shallot confit |
  • Duck confit and foie gras crispy bites, fig and Port confit |
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  • Crispy shrimp skewers bouquet, Béarnaise style dip |
  • Veal meatballs with Mascarpone, tomato sauce, fried onions and basil |
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  • Cocotte of Carbonara chicken, truffled orzo, fresh chives |
  • Beef and brie mini-burger, sautéed mushrooms, chipotle mayonnaise and shallot confit |
  • Duck confit and foie gras crispy bites, fig and Port confit |
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More information
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  • Crispy shrimp skewers bouquet, Béarnaise style dip |
  • Veal meatballs with Mascarpone, tomato sauce, fried onions and basil |
  • Cocotte of Carbonara chicken, truffled orzo, fresh chives |
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  • Churros, sucre cannelle et crème de chocolat noir |
More information
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105 $ / pers.
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  • Crispy shrimp skewers bouquet, Béarnaise style dip |
  • Veal meatballs with Mascarpone, tomato sauce, fried onions and basil |
  • Cocotte of Carbonara chicken, truffled orzo, fresh chives |
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