Viet Nam News
with chef Nguyễn Văn Tuân from Fortuna Hanoi Hotel
A new dish from the chef to kick off Spring. Enjoy!
For Spring Chicken:
2 spring chickens
1 handful fresh sage leaf divided (plus extra for garnish)
2 tablespoons good-quality olive oil
Sea salt (to taste)
Freshly ground black pepper (to taste)
½ cup dry white wine
½ cup vegetable stock
2 tablespoons honey
Coarse sea salt (to garnish)
For Berry Port Wine Sauce:
2 tablespoons granulated sugar
2 tablespoons lemon juice
1 tablespoon unsalted butter
⅓ cup port wine
4 cups mixed berries (blackberries, cranberries, blueberries)
For Spring Chicken:
Heat the oven to 204 C.
Remove any packed giblets in the chicken cavity and remove any fat deposits just inside the body and neck cavities. Place the chicken, breast-side-down on a cutting board. Using sharp poultry shears, cut away the backbone and discard it. Then, flip the chicken over and press down to flatten it. Run your thumbs under the skin to loosen and arrange half the sage leaves under the skin. Repeat this process with the second chicken.
Brush the chickens with olive oil. Season well with salt and pepper. Place chickens in a roasting pan and cook for 35 minutes. After 10 minutes, pour the wine and stock over the top.
Remove the chickens from the oven. Increase the oven temperature to 218 C. Brush the chickens with the honey. Return chicken to the oven and continue cooking for an additional 5 to 10 minutes or until crisp and golden.
For the Berry Port Wine Sauce:
Place all the ingredients in a saucepan and heat gently. Cook for 5 to 8 minutes, stirring gently until the berries burst and the sauce has thickened slightly and is warmed through. Spoon sauce into a serving dish and keep warm.
Remove the chickens from the oven. Grind coarse salt over the top and garnish with the remaining sage leaves. Serve with warm berry sauce.
You can enjoy the dish at Fortuna Hotel, 6B Láng Hạ St, Ba Đình Dist, Hà Nội. Tel: (84 – 4) 3831 3333 – 6435/6437/6413. Website: email@example.com |fortuna.vn.