Now I know what you’re thinking. He’s done a chicken burger. Big deal. But no. Oh no. Not this bad boy. This is, literally, a chicken in a bun. Cock-a-doodle-freakin-do.
Well not an entire chicken. We’ll get to that later. The website I found this on claims to be based on a Tom Kerridge creation (although I couldn’t find anything to corroborate that) so I just took their word for it.
Here’s a picture of Chicken in a Bun.
No it’s not its just a bun. He’s been having a go at making brioche again. Super. Good for him. But wait. What’s that small chicken-like bone sticking out the side? Have the supermarkets been bulking out their bread with animal carcasses?
No! It’s a chicken bone, attached to a chicken breast. Wrapped in a mushroom pate like thing (a duxelles apparently) and then wrapped in brioche.
Now considering my last batch of brioche had the texture of cardboard I was risking things a bit, trying it again, with a combination of ingredients like this. But what the hell.
For the brioche
Actually I didn’t like the look of the original recipe shown for brioche so I swapped it out for one pinched from the Hairy Bikers (those two are gold)
- 1 sachet of fast-action dried yeast
- 1 tsp caster sugar
- 125ml/4fl oz warm milk
- 500g/1lb 2oz plain flour, plus 50g/2oz extra for kneading
- 1 tsp fine sea salt
- 2 tbsp caster sugar, plus 1 tsp for sprinkling
- 4 medium eggs, beaten
- 175g/6oz butter, softened
- sunflower oil, for greasing
For the chicken
- 2 chicken supremes (breast with the wing bone still attached)
- 2 pints chicken stock
- sprig thyme
- 1lb button mushrooms
- truffle oil, to taste
- 2 or 3 tbsp double cream
- savoy cabbage, leaves, core removed
- 500 g pig’s caul fat (didn’t have this, looked it up, decided I didn’t want it)
For the egg wash
- 4 egg yolks
- 10 g caster sugar
- 2 tsp milk
To make the dough, sprinkle the yeast and one teaspoon caster sugar on to the warm milk in a small bowl. Whisk lightly, then leave in a warm place for 10 minutes or until a light foam forms on the surface.
Sift the flour, salt and two tablespoons of caster sugar into a large mixing bowl. Make a well in the centre and pour in the yeast mixture and beaten eggs. Mix with a wooden spoon until it forms a ball.
Turn the dough out on to a floured surface and knead it gently for about 5 minutes until smooth.
Gradually add the softened butter, a teaspoon at a time, kneading well in between each addition. It will take about 10 minutes to incorporate the butter and the dough will be sticky. Flour the surface generously as you knead in the butter.
On a clean floured surface and using clean hands, sprinkle the dough with more flour. Continue to knead lightly for a further 10 minutes or until the dough is very pliable, smooth and slightly shiny but no longer sticky.
Place the dough in a large lightly oiled bowl and cover with oiled cling film.
Leave in a warm place for 1½ hours until well risen and spongy, like this:
For the chicken: preheat the oven to 180 centigrade. Cut the wing off each breast, leaving the bone in.
Scrape the bone down. Remove the skin and put in a roasting tin in the oven for about 30 minutes, until browned.
Put the chicken stock in a wide pan. Place the breasts in and poach until just cooked – about 6-10 minutes.
Remove the breasts from the pan and let them cool.
Put the chicken skin and wings in the stock, add the thyme and simmer until the liquid has reduced.
Pass the sauce through a sieve and keep warm.
Whizz the mushrooms until finely chopped and fry for about 15 minutes, until the water has gone.
Season with salt, pepper and a dash of truffle oil then add the cream, remove from the heat and chill.
Blanch the cabbage leaves in boiling water then drain and cool in ice-cold water. Pat dry, then cut the stems out.
Spread the duxelle mixture on the cooled chicken breasts, moulding it around the sides:
Wrap the chicken in the cabbage, leaving the wing bone uncovered then put in the fridge to chill. I wrapped mine in clingfilm too:
Back to the bread: roll out the brioche dough so it’s thin. Cut into even pieces and wrap one around each chicken breast, leaving the bone sticking out and the seam underneath.
Dust a plate with flour, put the chicken buns on it and chill for an hour until the brioche is set. When ready to cook brush the buns with eggwash and put in the oven for twenty minutes at 180 centigrade.
Serve with the sauce!
Now the verdict. I used the leftover brioche to make a loaf and it was pretty good. So success there. The chicken in bun? Not bad. The bread was too thin so it was more like a pastry really, but the chicken was really good quality (butcher not supermarket. So all in all it was a fun creation! Close up inside action coming up: