MEDIEVAL STYLE CHICKEN BREAST
(PIERŚ Z KURCZAKA W ŚREDNIOWIECZNYM STYLU)
- 1 lb of marinated chicken breast
- ◦ Prep your chicken breast by marinating it in your preferred sauces and seasonings for a couple of hours before preparing your dish
- 1 cup of fresh parsley leaves (chopped)
- 4 carrots (peeled and cut into 3 inch pieces)
- A handful of hazelnuts
- A handful of peanuts
- ¼ cup of sesame seeds
- Clarified butter for frying
- 0.5 cup of potato starch
- 2 eggs
- ¼ cup of sesame oil
- Sunflower oil
There is no doubt that the Malbork Castle is one of Poland’s most spectacular monuments. Paying a visit to this grand remnant of the Teutonic Knights reign in Poland was a truly memorable experience! Not only was I able to take a walk through the castle grounds, taking in its great history, I was also able to taste the flavors that reigned on the dining tables of the Grand Refectory! While in Malbork in episode #110 of Flavor of Poland, I had the unique opportunity to meet with one of Poland’s finest chef’s, Bogdan Gałązka, who also happens to be one of Poland’s biggest experts on the topic of the Grand Masters’ cuisine! I was fascinated to learn about the ingredients, flavors and beliefs that dictated the tastes of the Teutonic Knights from Chef Bogdan, and equally excited to try them by assisting him with one of these historic recipes! You can bring these medieval flavors into your home too with this recipe for a “Green Chicken” shared by Chef Bogdan. Before you make it, I also encourage you to tune into episode #110 and listen to his lecture on the dish too – it isn’t often that we make a dish that can transport us back in time, and this dish is sure to do just that!
~ Aleksandra August & Chef Bogdan Gałązka
- Sauté the carrots and nuts. Pour a bit of your sunflower oil onto a frying pan. Set the burner to a low heat level. Toss in your carrot (cut into 3-inch quarter pieces). Allow the carrots to begin to simmer and add in your hazelnuts as well as a handful of peanuts (you can use as many as you’d like of each kind). Sift in a bit of salt for taste and toss the ingredients on the pan, allowing their flavors to blend as they sauté. Add in the ¼ cup of sesame seeds and stir. Drizzle over the ingredients on the pan with some sesame oil.
- Fry the chicken. Take your pieces of marinated chicken and fry it evenly on each side on a frying pan, using your clarified butter as a grease. Once each piece has caramelized fully on each side (a golden brown color) it’s ready.
- Coat the chicken in a parsley “crust.” Prep your egg yolks, potato starch and chopped parsley leaves in 3 separate bowls (a wide bowl is best). Gently coat the bottom part of each chicken piece in the potato starch. Next, coat it in the eggs and finally coat it in the parsley leaves to create a green “crust.” Place the chicken back on your frying pan, parsley crust down and let it simmer for 5-10 seconds (maximum). Do not let it heat for any longer because the parsley will burn.
- Serve and enjoy! Place your chicken breast on a serving platter, green crust facing up. Garnish with the carrots and nuts. Add a bit of fresh parsley leaves and a small piece of starch paper (we used a sesame flavored option in our recipe) on top as an additional touch. Enjoy this truly traditional medieval dish!