Directions
- 1Remove the skin from two chicken legs and season them with salt on both sides.
- 2Cover the chicken legs with sunflower oil or melted goose fat.
- 3Add three cloves of garlic that are cut in half and bring this to a simmer.
- 4Turn down the heat and let it confit for three hours.
- 5Once cooked, take the chicken out and clean the meat off the bones.
- 6Cut one onion in half and clean it.
- 7Chop the onion.
- 8Glaze the onion in some oil.
- 9Take two cloves of garlic and cut it fine as well.
- 10Add it to the onion and season with some salt.
- 11Once it starts to color, add two grams of curry powder and pan-fry it for another two minutes.
- 12Cut five grams of chives fine.
- 13Add the chives to the pan with the chicken and 100 grams of cream cheese.
- 14Mix it.
- 15Let it cool down in your fridge.
- 16Once cooled, roll it into balls that are around 10 to 12 grams.
- 17Peel 200 grams of a floury potato and then cut 160 grams into even-sized pieces.
- 18Submerge them in water, season with a generous amount of salt and then boil until fully cooked.
- 19Drain the water and let them steam dry for five minutes.
- 20When still hot, press the potatoes through a fine sieve.
- 21Add 260 grams of chicken stock, 30 grams of butter and 3 grams of salt.
- 22While stirring bring this to a boil.
- 23Add 200 grams of flour and cook the mixture for three to four minutes.
- 24Be sure to keep on mixing.
- 25Let it cool down out of the fridge.
- 26Make little discs of around 15 to 17 grams.
- 27Place the filling in the middle and gently form the dough to create the signature drop shape.
- 28Place a thyme bundle in every coxinha to give it a nice presentation.
- 29Cover the dough with a layer of flour, then a layer of beaten egg, and finally a layer of bread crumbs.
- 30Deep-fry the coxinhas at 170 degrees Celsius until golden brown.
- 31This takes around four minutes.
- 32Serve them with pink pepper mayonnaise, crispy chicken skin, and a beautiful fresh chicken broth.
- 33Peel a couple of waxy potatoes and trim both sides.
- 34If the potato is big enough, cut it in half.
- 35Cut the slices with a round cutter.
- 36Keep the trimmings for another recipe.
- 37Rinse them until the water is clear and then dry them on some kitchen paper.
- 38Pan-fry the potato rounds with some salt.
- 39Once golden on one side, turn them around and add some knobs of butter.
- 40Pan-fry until both sides are nice and golden.
- 41Add some demi-glace until the potatoes are halfway submerged.
- 42Also add four sprigs of thyme and two cloves of garlic that are cut in half.
- 43Cover the potatoes and let them cook for around 10 to 15 minutes.
- 44Once they're cooked, gently turn them around, turn off the heat, and let them cool down for another 10 minutes.
- 45Transfer the pommes fondant on a tray and glaze them with the demi-glace we just cooked them in.
- 46They're great with a beautiful duck breast, some green asparagus, and a tarragon sauce.
Ingredients
- 2 chicken legs
- 6 grams salt
- 100 ml sunflower oil
- 100 ml goose fat
- 5 cloves garlic
- 1 onion
- 10 ml oil
- 2 grams curry powder
- 5 grams chives
- 100 grams cream cheese
- 200 grams flour
- 200 grams potatoes
- 260 ml chicken stock
- 30 grams butter
- 8 sprigs thyme
- 100 ml pink pepper mayonnaise
- 2 crispy chicken skin
- 100 grams bread crumbs
- 1 egg
- 100 ml demi-glace
Equipment
knifebowlpotwhiskscaleround cutterbaking paperdeep fryer
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