Chicken satay by Genco

 

Silly Billy product used :

• Pickle Sriracha , Pickle mustard and pickledip

Ingredients

• 70 ml pickle mustard

• 20 ml pickle Sriracha

• 400 g chicken breast

• 30 g maple syrup

• Pinch of salt & pepper

Sauce:

• 70 ml pickle mustard

• 50 ml Pickledip

• 50 g white wine

• 500 g veal demi-glace

• 1 tablespoon butter

• 30 g flour

• 15 g pickle juice

• 1 shallot

• 1 clove garlic

• 20 g finely diced pickles

Preparation

1. Cut the chicken breasts into strips. Mix all the ingredients

   in a large bowl and marinate in the refrigerator for at least 24 hours.

2. Remove from the refrigerator. Thread the chicken strips onto a skewer of your choice.

3. Melt butter in a skillet and sear the skewers on each side until cooked through.

4. In a skillet, melt the butter and add the finely chopped shallots and garlic clove. Cook for a few minutes.

5. Add the white wine and pickle juice until evaporated.

6. Add the flour and mix well. Reduce the heat and add the veal demi-glace. Add all the other ingredients and simmer for a few minutes.