Chef Joël Antunes of JOËL
Adapted by StarChefs.com
- 10 chicken thighs cut in half
- 250 grams butter
- 2 strips of smoked bacon
- 10 cloves garlic, smashed
- 2 sprigs thyme
- ½ Tablespoon black pepper
- 1 star anise
- 1 Tablespoon tomato paste
- 4 cups water
- 1/3 liter sherry vinegar
- 1 liter chicken stock
- ½ liter of veal stock
Scallops, leeks and tomatoes:
- 48 scallops
- 48 tomatoes
- 5 cloves garlic, shaved
- Sprigs fresh thyme
- Salt and pepper
- 36 leeks, trimmed
- Chicken stock
- Parmesan, grated
For chicken jus:
Sauté chicken in butter until brown. Add bacon, garlic,
thyme, pepper and star anise. Cook for a few minutes then add
tomato paste. When everything has a nice, rich brown color deglaze
with 1 cup of water. Reduce to glaze consistency. Repeat deglazing
process 3 more times adding 1 cup water after each reduction.
Next, deglaze with sherry vinegar and reduce by half. Add chicken
and veal stock and reduce for 5 minutes more. Check for seasoning
and if needed add a little salt and pepper. Strain and cool until
For scallops, tomatoes and leeks:
Preheat oven to 200°F. Rinse scallops in cold water and dry
with paper towels.
Peel tomatoes and cut in half length-wise. Place on oiled tray
and sprinkle with shaved garlic, fresh thyme, salt and pepper.
Bake 2 hours, flip and bake 1 hour more.
Blanch leeks until tender then shock in ice water bath.
Cook tomatoes and leeks in butter and chicken stock and add parmesan
cheese at last minute.
Sear scallops in browned butter until tender but not overcooked.
Place leeks on plate, then tomatoes. Place 4 scallops around and
finish with hot chicken jus.
A delicately oaky Chardonnay such as the Gruet 2003 Chardonnay
from Albuquerque, New Mexico