Best Chicken Fillet
This going to sound a bit strong, but I believe I have cracked the code on serving the best chicken fillet. If you can get past the sketchy photo, courtesy of my web cam, you might just stand a chance of learning how to prepare a chicken fillet that will rival that of many a top restaurant. Best of all, you don’t require any fancy or obscure ingredients, in fact you probably have everything you need already, with the exception of just one thing…
… a Thermapen. You really need a decent thermometer to make this happen to perfection, but I’ll do my best to make it possible without such a device.
Ingredients:
- Chicken Fillets
- Onion
- 2 Eggs
- Light olive oil
- Extra virgin olive oil
- Thyme
- Lemon or lemon juice
- Veggies
Method:
- Preheat the oven to 150C
- Carefully wrap the chicken fillets in foil (as you would fish) and bake for 40 minutes (until chicken’s internal temperature reaches 60C)
- Finely slice and onion and slowly caramelise in extra virgin olive oil until evenly brown
- Season the caramelised onion with sugar, salt and thyme
- Prepare a mayonnaise:
- Separate two egg yolks into a bowl
- Add a couple of teaspoons of lemon juice
- Whisk the yolk and slowly add 125ml of light olive oil
- Season with small amounts of salt and lemon juice
- Allow the onions to cool almost completely then stir them into the mayonnaise
- Brown the baked chicken fillets in a hot pan with extra virgin olive oil and some butter (don’t allow the internal chicken temperature to exceed 65C)
- Serve the chicken on top of the veggies (drizzled with the frying juices) and garnish the chicken with the mayonnaise and thyme
- Season with salt and pepper