“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
80
80
gr.
garlic
200
200
gr.
white onion
200
200
gr.
chicken leg
150
150
gr.
chicken fillet
50
50
gr.
beetroot
3
3
gr.
paprika
2
2
gr.
savory
1
1
gr.
spices
40
40
gr.
Dijon mustard
1
1
gr.
chopped pepper
2
2
gr.
pepper
10
10
gr.
salt
200
200
gr.
cream 22%
40
40
gr.
butter
30
30
gr.
sunflower oil
30
30
gr.
white wine
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.
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.
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.
How To Serve
Bon Appetite!
Click if you already have prepared
30-60 Min
Average
201-500 Kcal
