Chicken Mosaic

“I loved cooking and tasting food since childhood and it gave me great pleasure.

Perhaps that’s why I chose the profession of a chef and I think I made the right choice, even though I entered the culinary world at the age of 21.

I have my own style according to which I create each dish, the main idea is to break gastronomic stereotypes, artificially created frames that were once imposed by someone, the inconsistency of products, which in fact, when mixed together, create a fabulous and unforgettable taste.

I endeavor to express my personal disposition through the culinary creations that I prepare, and I firmly maintain that this approach is indeed founded upon sound reasoning.

I want one day to say my word in this world that will be useful for the country and future generations.” - Giorgi Chulukhadze

Preparation Time

60+ mn

Difficulty

Difficult

CAL

250-500 calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Giorgi Chulukhadze

Ingredients

Portions :

Garlic

20 gram

white onion

50 gram

chicken thighs

50 gram

Chicken fillet

37.5 gram

Beetroot

12.5 gram

Paprika

0.75 gram

Savory

0.5 gram

foreign spice

0.25 gram

dijon mustard

10 gram

chopped pepper

0.25 gram

pepper

0.5 gram

Salt

2.5 gram

22% cream

50 gram

Butter

10 gram

sunflower oil

7.5 gram

White wine

7.5 gram

step

Cooking technology. Soften the chicken leg and remove it from the bone. Season the meat with 200 g of white onion, 40 g of garlic, 30 g of Dijon mustard, 1 g of savory, 1 g of pepper, salt, ground pepper to taste. The product is ready.

step

Cut the chicken fillet into 5-6 pieces, long pieces, 2-3 cm slices. Season with finely grated beets, coriander, paprika, pepper and salt to taste. Rub garnish so that the skin is completely covered. Spread the obtained pate mass on a food bag (plastic) in a rectangular shape. Place the chicken fillet on top in the form of a pyramid, e.g. in 3,2,1 pile. Cover the chicken fillet completely with pate and wrap it with a food bag, so as to avoid contact with water, and cook it for 40 minutes after boiling.

step

When the meat gets cold, it will be ready for roasting. Start frying with butter and add oil to regulate the temperature. Then we prepare the sauce - add garlic. Deglaze with white wine. As soon as the alcohol evaporates, add cream, pepper and salt to taste. Serve in a deep dish. Cut the meat into 5 cm pieces. Pour the sauce into a deep dish and place the chicken meat so that the mosaic looks good. You can use micro herbs or violet flowers for decoration.

Serve

Bon Appetite!

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