Battered Chicken

For New Year’s Eve, our menu consisted of various historical dishes, which we initially prepared as close to the original recipes as possible. They tasted good, but we thought they could be made even better and a little more contemporary, while still staying true-ish to the historical recipe.

Battered Chicken is known from the Middle Ages, where ground chicken meat was mixed together with eggs, flour and spices dipped in a batter and deep-fried. We chose to remove the cinnamon from the meatballs, and instead add garlic powder and chopped parsley, as well as replace the batter with a crispy breading and then bake them to make as many as possible at once.

Peas with bacon are also a dish that goes far back, although it was most often cooked with yellow or gray peas. Fresh green peas were reserved for the nobility and the upper class. Here we chose to make a delicious green pea mash with crispy bacon as the green element.

The recipe for lemon saus and yes, it’s spelled like that, dates from the late 18th century and originally had chopped onions in it, but we wanted a creamy version and chose to omit it. Otherwise it is basically the same ingredients as the original recipe. In our first version, it was used as a dip as we ate it as a starter and had not considered using peas yet.

The first simple version of Battered Chicken

“BATTERED CHICKEN”
4 SERVINGS.

CHICKEN CROQUETTES:
400 G GROUND CHICKEN
1 EGG
50 G FLOUR
1 HANDFUL CHOPPED PARSLEY
1/2 TSP. GARLIC POWDER
SALT AND PEPPER
2 DL MEL
1 EGG WHISKED TOGETHER WITH A LITTLE WATER
2 DL PANKO BREADCRUMBS
ZEST OF 1 ORGANIC LEMON

Preheat your convection oven to 200 degrees celsius.

Mix ground chicken with eggs, flour, parsley, garlic powder, salt and pepper until combined.

Shape the meat into balls the size of a walnut with wet hands, so the meat doesn’t stick to your fingers.

Firstly, dip the meatballs in the flour, brush off excess flour, then dip them in whipped egg and finally in the panko breadcrumbs mixed with grated lemon zest.

Place the croquettes on a baking tray with baking paper and baked them in the middle of the oven for 20-25 minutes.


PEAS WITH BACON:
600 G FROZEN PEAS
250 G COOKED SLICED BACON
2 TBSP CREME FRAICHE
SALT AND PEPPER

Cook the peas till tender and blend them to a chunky mash with sour cream, salt and pepper.

Mix the mash with chopped bacon.


LEMON SAUS:
2 EGG YOLKS
2 DL MILK
1 BAY LEAF
1/2 LEVEL TSP NUTMEG
10 G FLOUR
15 G MELTED BUTTER
JUICE AND ZEST OF 1 LEMON
OPTIONALLY, SALT AND SUGAR

Whisk the egg yolks in a saucepan with milk, bay leaf and nutmeg, lemon juice and zest.

Mix flour and melted butter into a ball and add it to the saucepan with the rest of the ingredients.

Bring to a boil at medium-high heat while stirring constantly until it begins to boil and thicken.

As the taste can be very sharp, I would recommend adding sugar and salt to taste.

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