Glazed Chicken Oysters with Angel Hair Pasta

Oysters are two small, round pieces of dark meat on the back of poultry near the thigh, in the hollow on the dorsal side of the ilium bone. I regard the "oyster meat" to be the most flavourful and tender part of the bird. Compared to dark meat found in other parts of the bird, the oyster meat has a somewhat firm/taut texture which gives it a distinct mouth feel. In French, this part of the bird is called "sot-l'y-laisse" which translates, roughly, to "the fool leaves it there", as unskilled carvers sometimes accidentally leave it on the skeleton.

Ingredients serve 4

100      ml         White wine
600      g          Chicken oysters
2          tbsp      Honey

1          tbls       Sesame seeds

4          tbls       finely chopped mixed capsicum

250      g          Angel hair pasta

Salt

Pepper

16                   Basil leaves

Method

Bring 1 liter of water and one vegetable stock cube in a pot to the boil. Place angel hair pasta into the boiling water and continue to boil until cooked al dente. Pour wine into a saucepan and add the chicken oysters. Cover the pan and bring to a simmer and cook the chicken oysters for 5 minutes. Lift chicken oysters out of the pan and add the honey, bring to boil making the glaze. Add salt and pepper to taste and return the chicken oysters to the pan and coat with the glaze. Add torn basil leaves, sesame seeds and mix together, keep warm. Strain pasta in a colander and with a food tong place pasta onto a plate. Arrange the warm glazed chicken oysters on top. Place some chopped capsicum on top of the dish.

Note: Overcooking the chicken oysters makes them tough and rubbery. The most important thing is to cook the chicken oyster as little as possible to keep them moist and juicy.

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