Chicken Oysters with Kipfler Potato

This dish is inspired by a recipe from Larousse Gastronomique book “Chicken Oyster with Morels (sot-l’y-laisse aux morilles) from Jean-Claude Ferrero’s recipe. Carefully wash 4-5 morels and split them in two lengthwise. Dredge 6-8 chicken oysters with flour and fry briskly in 25 g butter in a shallow pan together with 1 chopped shallot. When golden brown, season with salt and pepper and add morels. Cover the pan and cook gently for 7-8 minutes, then add 1 dl Savignon and finish cooking with the lid off. (A little nutmeg will further improve the flavour). Add1 tablespoon cream and cook for another 10-12 minutes. Serve in a hot dish.”

Ingredients serve 1

2 kipfler potatoes

10 chicken oysters
2 tbsp. plain flour
2 tbsp. butter
1 flat mushroom cut in wedges
1 shallot
100 ml dry white wine
3 cherry tomatoes cut in half
5 spinach leaves
2 tbsp. cream
Parsley
Nutmeg
Salt and pepper for seasoning

Method

Wash kipfler potatoes and cook approx 20 minutes in salted water. Place chicken oysters in a plastic bag with flour and mix until oysters are covered. Fry chicken oysters in a frying pan with butter until golden brown. Add mushroom and season with salt and pepper. Lower the heat and cover the pan, cook for 8 minutes. Add wine, spinach and tomatoes and cook without the lid for approx 5 minutes. Add cream, nutmeg and cook for 2 minutes. Cut potatoes in small pieces and add to the pan. Mix and cook for 2 minutes, then transfer to a serving plate. Sprinkle chopped parsley on top and season with sea salt and cracked black pepper.

Note: If chicken oysters are not available use chicken thigh pieces.