'Coq au Soy' with Jerusalem artichoke & radish

Total time 2 hrs 50 mins

1 h preparation time

1 h 50 mins cooking time

1 h waiting time

A French classic, reimagined. 'Coq au Soy' is braised in a rich stock made with Kikkoman Less Salt Soy Sauce for deep, rounded flavour, served with nutty Jerusalem artichoke and the bright acidity of pickled radishes.

Ingredients

10 portion(s)

For the chicken:

900 g

chicken breast (5 pieces, approx. 180 g each), halved

1 ½ kg

chicken thighs (5 pieces, approx. 300 g each), halved

400 ml

Kikkoman Naturally Brewed Less Salt Soy Sauce

75 ml

vegetable oil, for frying

200 g

bacon, sliced

500 g

mushrooms, halved

500 g

pearl onions, peeled

80 g

tomato purée

1 litre

chicken stock

15 g

cornflour

For the radishes:

200 ml

white balsamic vinegar

200 g

sugar

200 ml

water

7 g

peppercorns

5 g

juniper berries

3 g

bay leaves

200 g

radishes, trimmed and halved

For the Jerusalem artichoke:

100 g

butter

1 kg

Jerusalem artichokes, peeled and roughly chopped

200 ml

white wine

1 litre

vegetable stock

15 g

tarragon, finely chopped

salt

Additionally:

10 g

cress for garnish

Allergens:

Gluten, celeriac, soy, milk, sulphites

Total weight per portion:

360 g

Weight per ingredient:

Meat approx. 160 g
Jerusalem artichoke approx. 100 g
Sauce approx. 80 g
Radishes approx. 20 g

Preparation

Step 1

Preheat the oven to 160 °C. Marinate the chicken breasts and thighs in the Kikkoman Less Salt Soy Sauce for at least 1 hour or ideally overnight. Heat the oil in a casserole. Remove the chicken pieces from the marinade and brown on all sides. Take the meat out and set aside. Add the bacon, mushrooms and pearl onions to the casserole and brown for 4–5 minutes. Stir in the tomato purée and cook for a further 1–2 minutes. Deglaze with the strained remaining marinade, pour in the chicken stock and return the chicken pieces to the casserole. Braise in the oven for about 60 minutes.

Step 2

In the meantime, bring the vinegar, sugar and water to the boil with the peppercorns, juniper berries and bay leaves. Pour the hot pickling liquid over the radishes and leave to infuse for at least 1 hour.

Step 3

For the Jerusalem artichoke, melt the butter in a saucepan over a medium heat. Sauté the Jerusalem artichokes for 5–6 minutes without browning. Deglaze with the white wine and add the vegetable stock. Simmer gently for about 30 minutes until tender. Season with salt, then roughly mash or purée with a stick blender. Fold in the tarragon.

Step 4

Remove the chicken from the casserole. Mix the cornflour with a little water and stir into the sauce to thicken. Add the chicken to the thickened sauce and reheat. To serve, arrange one piece of breast and one piece of thigh per portion on plates with the sauce and garnish. Add the hot Jerusalem artichoke purée and pickled radishes, and finish with the cress.

Tip

For even cooking, remove the chicken breasts after 30 minutes and set aside, as they cook through much faster than the thighs. Return them to the casserole to heat through after thickening the sauce.

Recipe-ID: F1101

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