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Chicken matambre with chard
Ingredients
Chicken:
- 4 skin on chicken breasts, tenders removed
- 4 teaspoons (20 milliliters) Dijon mustard
- 4 whole canned piquillo peppers, drained and patted dry
- Salt and pepper
Swiss chard:
- 8 large leaves Swiss chard, woody stems removed
- Salt to season
Stuffing:
- 3 cloves garlic
- 8-10 pitted green olives, such as Manzanilla
- 1 small jalapeno pepper, seeds removed
- 2 hardboiled eggs
- 1/4 cup (60 milliliters) parsley leaves
- 1/4 cup (60 milliliters) cilantro leaves
- 1/2 carrot, peeled
Sauce:
- 4 cups (950 milliliters) chicken stock
- 2 cups (480 milliliters) roasted pumpkin or winter squash
- Salt and white pepper
Directions
Chicken skin garnish:
- Preheat oven to 350 F (280 C).
- Remove the skin from the chicken breasts.
- Lightly season chicken skin with salt and pepper.
- Lay the chicken skin flat in parchment paper between two baking sheets.
- Bake in the oven for 30 minutes. Reserve for plating.
Swiss chard:
- Prepare a bowl of ice water.
- In large pot of boiling, salted water, blanch chard for one minute.
- Then immediately remove to ice water to stop the cooking process and maintain the bright green colour.
- When cold, remove from the ice water, pat dry, and reserve.
Stuffing:
- With a knife chop garlic, olives, jalapeno, eggs, parsley, cilantro and carrot to a fine mince.
- Layer the individual breasts skin side down between plastic wrap.
- Use a mallet to pound them out into large thin, even rectangles.
- Season with salt and pepper.
- Spread one teaspoon of Dijon onto each of the breasts, leaving a space at the edges.
- Top the Dijon coated breasts with a slice of swiss chard.
- Divide and spread the stuffing evenly across the swiss chard layer.
- Flatten each of the piquillo peppers and layer on top of the stuffing and continuing to leave a space around the edge of the chicken breasts.
- Roll each of the breasts, folding in the sides to form logs that are even stubby cylinders.
- Lay four pieces of plastic wrap on a clean work surface and place the chicken cylinders onto the individual pieces of the plastic wrap.
- Roll the cylinders in the plastic wrap pieces, taking care to remove any air pockets and to triple wrap each of the cylinders.
- Tie knots at either end to ensure complete seals.
- Cook the parcels in a sous vide or in a pan of water at around 160 F (71 C) for one hour.
Sauce:
- Reduce chicken stock by half.
- Add roast pumpkin, blend to a fine puree.
- Season with salt and white pepper.
- Strain through a fine mesh strainer.
To serve:
- Slice the matambre in half.
- Serve over the finished sauce.
- Garnish with the crispy skin.
