Poultry scallops with Mexican flavors and autumn fruits
Main course
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Cook Time
1 h 15 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
I love revisiting the classics and this recipe for poultry scallops with Mexican flavors is a real delight! The combination of tender chicken with the sweetness of bananas and apples, enhanced by a touch of Espelette pepper, is simply irresistible. The raisins macerated in cognac bring a gourmet and festive note. It is a perfect dish for a Sunday brunch or a convivial dinner with friends. The preparation is quite simple and quick, ideal for weeknights. Feel free to adapt the amounts of pepper according to your taste. A real treat for the taste buds!
Ingredients (20 ingredients)
-
2 g fresh or dried basil
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9 g veal stock
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370 g water
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170 g sweet Jurançon wine
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0.6 g mill pepper
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1.2 g fine salt
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640 g bananas
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490 g Golden apples
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40 g butter (apples)
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135 g fresh onions
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40 g butter (onions)
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3 g salt (flour)
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110 g flour
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90 g cognac
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0.6 g Espelette pepper
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660 g chicken scallops
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50 g peanut oil
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18 g garlic cloves
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50 g hazelnuts
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70 g golden raisins
Preparation (11 steps)
Preparation of garlic and raisins
Peel the garlic cloves (18g), remove the central germ and cut into strips. Pour the golden raisins (70g) into a ramekin and sprinkle with cognac (90g). Let macerate.
Preparation of onions and apples
Peel the fresh onions (135g). Rinse the onions under cold water and cut into half-rings. Peel the Golden apples (490g), cut into thick strips.
Preparation of the spicy flour
Place the flour (110g) in a container that can close, add the salt (3g) and Espelette pepper (0.6g), mix. Place the chicken scallops (660g) in the container, close.
Coating the scallops
Shake the container so that the scallops are well floured.
Chop the hazelnuts and garlic
In the Thermomix bowl, add the hazelnuts (50g) and the garlic strips. Chop 5 Sek./Stufe 5.
Brown the scallops
Pour the peanut oil (50g) into a pan. Shake off the excess flour from the chicken and place in the pan. Brown on both sides and keep warm. Discard the oil.
Cooking the onions and scallops
In the Thermomix, melt the butter (40g) for the onions, 3 Min./120°C/Stufe 1. Add the onions and cook 5 Min./120°C/Stufe 1. Add the chicken scallops with the raisins macerated in cognac.
Adding liquid ingredients and hazelnuts
Add the sweet Jurançon wine (170g), the water (370g), the veal stock (9g), the chopped hazelnuts with garlic. Add the fresh or dried basil (2g), mix 10 Sek./Stufe 3.
Main cooking
Cook for 20 Min./100°C/Stufe 1. Add the mill pepper (0.6g).
Seasoning and end of cooking
Add the fine salt (1.2g). Cook over low heat for 15 Min./90°C/Stufe 1. Keep warm.
Preparation of apples and bananas
In a large pan, melt the butter (40g) for the apples. Add the apples and cook until golden brown. Peel the bananas (640g) and place in the pan cut into two or three parts. Brown on both sides and serve as a garnish for the chicken.
Finished cooking? Great! 🎉
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Created by
Pauline Richard
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