Vadouvan Butter, Confit Fingerling Potatoes, Parsley, Chives
Chef Marie Douroux Virgin Hotels New Orleans | New Orleans, LA
Adapted by StarChefs | November 2026 | Photo: Alexander Zeren
INGREDIENTS
Brined Chicken:
Bone-in, skin-on chicken quarters
Kosher salt
Vadouvan Butter:
454 grams unsalted butter
70 grams diced shallots
12 grams Dijon mustard
11 grams Worcestershire sauce
11 grams lemon juice
10 grams chopped parsley
7 grams minced garlic
7 grams lemon zest
5 grams smoked paprika
5 grams vadouvan curry spice
4 grams chopped chives
1 gram Espelette pepper
Confit Potatoes:
5 pounds tri-color fingerling potatoes
6 sprigs thyme
5 cloves garlic
3 sprigs rosemary
Extra-virgin olive oil
To Assemble and Serve:
Yield: 1 serving
Oil for frying
Dried thyme leaves
Maldon sea salt
Chopped parsley
Chopped chives
METHOD
For the Brined Chicken:
Place chicken on a clean work surface. Generously season with salt. Transfer to a wire rack-lined sheet tray and refrigerate 24 hours, uncovered.
For the Vadouvan Butter:
In the bowl of a stand mixer fitted with the paddle attachment, combine all ingredients. Mix on low speed until combined. Increase to medium speed and mix additional 3 minutes, scraping down the sides of the bowl as needed, until fully incorporated. Transfer to an airtight container and refrigerate.
For the Confit Potatoes:
Heat oven to 300°F. Place potatoes, thyme, garlic, and rosemary in a large, heatproof saucepan. Submerge in olive oil. Cover pan tightly with aluminum foil. Bake 1 hour, or until potatoes are fork-tender. Remove from oven and let cool.
To Assemble and Serve:
Heat oven to 300°F. Let Vadouvan Butter come to room temperature. Brush Brined Chicken with generous amount softened Vadouvan Butter. Transfer to a hotel pan and cover with aluminum foil. Bake 30 minutes, or until internal temperature of Brined Chicken reaches 145°F. Remove aluminum foil and increase oven temperature to 400°F. Roast until Brined Chicken skin is golden and internal temperature reaches 165°F. Transfer cooking jus to a small saucepan over low heat. Keep warm. In a deeper fryer, heat oil to 350°F. On a clean work surface, flatten Confit Potatoes. Drop into hot oil and fry 5 minutes, or until crispy. Transfer to a paper towel-lined sheet tray and let drain. Removed warmed Brined Chicken jus from heat and emulsify with desired amount Vadouvan Butter. Set aside. Place crispy Confit Potatoes on a serving plate. Season with thyme and salt. Top with roasted Brined Chicken. Spoon Vadouvan Butter pan sauce over top. Finish with parsley and chives.
