Chicken Mosaic
30-60 Min
Light dish
201-500 Kcal

“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
step 1
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 2
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 3
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!