My Chicken Ispahan Recipe – Inspired by Pierre Hermé’s French Pastry
David Scott Allen · Main Course · Poultry · Provencal Recipes · TasteIt may seem strange, but I am not a café au lait fan. However, a hot chocolate (chocolat chaud) in Paris with a beautiful pastry called an Ispahan – now that is a magical French experience. Pierre Hermé created the dessert for Ladurée, the finest purveyor of macarons in Paris (in my humble opinion). It is an exquisite combination of rose, raspberries, and lychee. So, I was inspired to take the Ispahan flavours and create a chicken recipe to pair with Château Léoube’s Singulier rosé. I served the Chicken Ispahan recipe below for Valentine’s Day. However, you don’t need to wait for a special occasion to enjoy this dish and the Provence WineZine wine pairing.
Chicken Ispahan
Inspired by the flavours of the Ispahan dessert (a blend of rose, raspberries, and lychee), this unique chicken recipe pairs beautifully with a Provençal rosé for a truly magical dining experience. Perfect for Valentine’s Day or any occasion!
Equipment
Ingredients
- 2 chicken breasts with skin (6 ounces each)
- salt
- freshly ground white pepper
- sugar
- 1 pint fresh raspberries
- 4 tbsp lychee purée sweetened (see notes)
- 10 rosebuds dried, about 2 packed tablespoons (see notes)
- 3 tbsp heavy cream (35%)
- 1/2 tbsp butter
Garnish
- raspberries
- edible flowers
Instructions
- Rinse and pat dry the chicken. Season the skin side of the breasts with salt and freshly ground white pepper. Flip them and season the other side with salt, freshly ground white pepper, and sugar. Let sit at room temperature for 30-45 minutes. (This is a dry brine.)
- Preheat oven to 350°F.
- While chicken is brining, place raspberries (set aside a few for garnish), lychee syrup, and rose buds in a small saucepan and bring to a boil. Cook for 3 minutes, then remove from the heat, cover, and let steep for 5 minutes. Press through a fine mesh sieve into another small saucepan. Add the heavy cream, stir to blend, and keep warm.
- In an ovenproof skillet, melt the butter over medium-high heat. Pat the chicken breasts dry, then place them in the skillet with the skin side down. Sear for 3-4 minutes, until skin is golden brown. Turn the breasts and place the skillet in the oven for 10 minutes. (see notes)
- Remove from the oven, transfer to a cutting board, and tent with foil to keep warm. Allow to rest for 10 minutes.
- Place a couple of tablespoons of the sauce on one side of two serving plates. Slice the chicken breasts and fan each one onto the sauce. Garnish the plate with raspberries and edible flowers. Serve immediately.
Notes
- I used a sweetened lychee purée that I purchased from Total Wine. It is considered a cocktail mixer.
- You can purchase organic dried rosebuds from health food stores or Middle Eastern/Persian groceries. Make sure they are really fragrant.
- Larger chicken breasts need more time in the oven. Use a thermometer to ensure the chicken's internal temperature is 165°F (74°C).
- You can leave off the chicken skin if you prefer.
Tried this recipe?Let us know how it was!
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