Steamed chicken with parsnip puree and poached pears

    2 hours 20 min

    Steaming is a great method to prepare a tender chicken. The steamer helps you with time management, by following the recipe steps, the chicken and side dishes will be steamed ready at the same time in about 1 hour

    1 person made this

    Serves: 6 

    • 1 whole chicken (1kg)
    • 1 onion
    • 1 tbsp of butter
    • 2 gloves of garlic
    • 1 tbsp chopped sage
    • 4 thick slices of slightly toasted bread
    • 1 lemon
    • 1 egg
    • 2 spriggs of Fresh thyme
    • 4 pears
    • 100 ml white wine
    • 1 tbsp sugar
    • 1 fresh vanilla pod
    • 250g parsnip
    • 500 g potato
    • 100 g winter carrot
    • Olive oil
    • 1 tbsp chopped fresh tarragon
    • Extra virgin olive oil
    • Ground pepper
    • Sea salt

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Start with the stuffing by chopping the onion in the food processor. In a pan fry the onion in the butter with 2 gloves of garlic and the chopped sage. Use the food processor to process the bread with the fried garlic, juice of ½ lemon, 1 tbsp of olive oil and the egg. Add the onion to the mixture and season with salt and pepper
    2. Prepare the steamer by adding water to the reservoir and arrange the baskets. Remove the bottom from the second basket and place the bain-marie bowl in the third basket. Add the stuffing to the cavity of the chicken and place into the first basket, sprinkle some olive oil, thyme and sea salt on the chicken.
    3. To prepare the pears, cut them into 8 pieces, remove the cores and place into the bain-marie bowl with the wine , sugar and vanilla. Place all of the baskets in the right order on the steamer with the lid. Turn the appliance on and dial 60 minutes.
    4. For the puree, wash and remove the skin of the parsnip, potatoes and carrot. Cut into large even chunks and set aside. When the steamer indicates 25 minutes, carefully remove the baskets from the steamer and add the potatoes to the first basket alongside the chicken.
    5. When the steamer indicates 15 minutes, carefully remove the 3rd basket from the steamer and add the parsnip and carrot underneath the bain-marie bowl.
    6. When the steamer is ready, remove the baskets. Place the vegetables in a large bowl. Add the tarragon, 2 tbsp of olive oil, some pepper and salt and pulse a few times with the handblender. Finish by stirring with a spoon to make a nice puree and scoop into a nice bowl. Serve the chicken on a large plate with the puree and poached pears.

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