Crispiest chicken with potato puree and miso gravy

Based on 1 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Medium 👍
120
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
whole chicken
1 kg floury potato
500 g waxy potatoes
carrot
50 g celery roots
onion
200 ml white wine
1½ l water
150 ml cream
120 g butter
20 g walnuts
30 g prunes
1 tsp miso paste
2 cloves garlic
1 tsp lemon juice
vegetable oil (for frying)
½ lemon (for serving)
nutmeg
salt
pepper
Metric
Imperial

Utensils

  • peeler
  • 2 cutting boards
  • 3 knives
  • 3 pots (large)
  • bowl (large)
  • 2 spatulas
  • slotted spoon
  • sieve
  • 2 pots (small)
  • potato ricer
  • fine grater
  • bowl (small)
  • paring knife
  • 3 frying pans
  • immersion blender
  • fillet knife

Nutrition per serving

Cal
1499
Protein
66 g
Fat
98 g
Carb
81 g
  • Step 1/6

    • carrot
    • 50 g celery roots
    • onion
    • whole chicken
    • 1 kg floury potato
    • 500 g waxy potatoes
    • salt
    • peeler
    • cutting board
    • 2 knives
    • pot (large)
    • bowl (large)

    Peel carrot, celery root and onion and chop roughly. Break down the chicken. Setting the breasts, which will be stuffed, and debone the legs. Reserve the remaining chicken carcass, wings, and skin to make the jus. Peel both kinds of potatoes. Transfer the floury potatoes to a large pot and cover well with water. Salt the water, bring to a boil, lower the heat to medium and cook approx. 20 min., or until soft. Dice the remaining waxy potatoes into bite sized pieces. Transfer them to a large bowl and cover with cold water.

  • Step 2/6

    • vegetable oil (for frying)
    • 200 ml white wine
    • 1½ l water
    • pot (large)
    • spatula
    • slotted spoon
    • sieve
    • pot (small)

    To make the jus, add a little oil to a large pot over high heat, then add the chicken carcass and fry until browned, approx. 8 min. Add onions, carrot, and celery root, lower heat to medium and continue to fry approx. 5 min. Deglaze with white wine. Then cover with water and set on medium to low heat, let simmer for approx. 30 min. to reduce. Use a slotted spoon to skim off any impurities. Once the stock has reduced by over a half, pour it through a sieve into a smaller pot. Set the small pot over medium-high heat and reduce until thickened and intense tasting.

  • Step 3/6

    • 150 ml cream
    • 60 g butter
    • nutmeg
    • salt
    • pepper
    • potato ricer
    • pot (small)
    • fine grater
    • pot (large)

    To make the potato purée, drain the cooked potatoes and press them through a potato ricer. Heat up cream and some of the butter in a small pot. Season well with salt, pepper and freshly-grated nutmeg, to taste. Add part of the cream mixture to the mashed potatoes and stir well until incorporated. Gradually add the cream mixture and stir until it is used up and the purée is smooth. For the crispy potato bites, drain the diced potatoes and add to a large pot of boiling, salted water. Cook for approx. 6 min., then drain and allow to steam off.

  • Step 4/6

    • 20 g walnuts
    • 30 g prunes
    • ½ tsp miso paste
    • 2 tsp butter
    • vegetable oil (for frying)
    • salt
    • pepper
    • knife
    • cutting board
    • bowl (small)
    • paring knife
    • frying pan

    To make the filling for the chicken breast, finely chop walnuts and dried plums, and add to a small bowl. Add half of the miso and a little softened butter. Season with pepper and mix well into a paste. Use a paring knife to slice a small pocket into the chicken breast. Stuff with the filling mixture. Salt the chicken breast meat well, leaving the skin unsalted. Heat a frying pan over high heat and add a little bit of vegetable oil. Add the chicken with the skin side facing down and fry until the skin is crispy, approx. 3 – 4 min. Then turn over, reduce the heat to medium and cook for approx. 3 min. more.

  • Step 5/6

    • 2 cloves garlic
    • 1½ tbsp butter
    • 1 tsp lemon juice
    • vegetable oil (for frying)
    • 2 frying pans
    • spatula

    Salt the chicken thigh meat well, leaving the skin side unsalted. Add vegetable oil to a frying pan, set over high medium-heat, then add the deboned chicken legs. Flip the chicken once it has cooked approx. 7 min. and is browned and crispy. Add garlic cloves, together with a little butter, and let the melt. Then add a squeeze of lemon juice. Once saucy, tilt the frying pan and use a spoon to baste the chicken in the sauce. Add vegetable oil to another frying pan over medium high heat, add cooked diced potatoes and fry until golden brown, approx. 10 min.

  • Step 6/6

    • ½ lemon (for serving)
    • 50 g butter
    • ½ tsp miso paste
    • immersion blender
    • fillet knife

    Peel half a lemon and cut into segments. Add the remaining miso and remaining butter to the chicken jus. Use an immersion blender to puree the sauce until foamy. Slice the crispy chicken thighs into thick strips. Slice the chicken breast into thick medallions. To plate, add some potato puree to a plate and use a spoon to spread it out, top with chicken and fried potatoes. Drizzle with the foamy jus and add some broken up lemon segments all over for pops of flavor. Enjoy!