Corn-fed chicken saltimbocca with spelt focaccia

01. June 2016

Black Star / Oven:  Ø frying pan 24 cm / For 2 persons as main course

Corn-fed chicken saltimbocca with fried sage and creamy Riesling sauce


  • 2 skinless, boneless corn-fed chicken breasts, approx. 250 g in weight
  • 8 slices Parma ham
  • Cooking twine
  • Salt, pepper
  • 2 tbsp clarified butter
  • 1 handful sage
  • Large pinch of fleur de sel
  • 2 tbsp olive oil
  • 1 roasting thermometer

Ingredients for the sauce

  • 100 ml chicken stock
  • 100 ml dry & subtly fruity Riesling wine
  • 200 ml pouring cream
  • 1 tbsp Dijon mustard
  • Lemon peel from ¼ organic lemon
  • 2 tbsp maple syrup
  • To taste: fleur de sel & freshly ground pepper
  • To serve: red peppercorns


Rinse the sage leaves briefly under running water and place on kitchen roll to dry. Season the sage with a generous sprinkle of fleur de sel.

Heat the Black Star pan before adding the oil. Place the salted sage leaves in the hot oil and fry briefly, making sure the sage does not get too dark, as it can quickly turn bitter. Remove the fried sage from the pan and place it on kitchen roll. Allow the pan to cool and rub clean with a cloth.

Preheat a fan oven to 120°C.

Rinse the corn-fed chicken breasts briefly under cold water, pat dry with kitchen roll, then season with salt and pepper.

Wrap 4 slices of Parma ham around each chicken breast, ensuring they are covered evenly and completely, and fix in place with the cooking twine so that the ham does not slip off during roasting.

Now heat the pan again, add the clarified butter and sear the chicken breasts on all sides so that the Parma ham turns a nice brown.

Remove the seared chicken breasts to a different pan and insert a roasting thermometer into one breast so that it touches the middle and can measure the core temperature. Now place the meat in the preheated oven. Bake the meat gently in a 120°C fan oven until the core temperature is 72°-75°C. Now wrap the meat in silver foil and leave to rest for 5 minutes.

Preparation sauce

Deglaze the cooking juices in the hot pan with the Riesling wine. Whisk well and bubble over a high heat until the liquid is reduced by about half.

Now add the chicken stock, the cream, the mustard, the lemon peel, the maple syrup, fleur de sel and freshly ground pepper and simmer at a gentle heat, stirring regularly, until the sauce is again reduced by half. The sauce should have a creamy consistency.

Season to taste with salt, pepper and – if necessary – a little extra maple syrup or mustard.

To serve

Remove the cooking twine carefully from the meat and cut the chicken breasts into four pieces. Place the chicken pieces in the hot sauce, sprinkle the fried sage and red peppercorns over the pan and serve with the lukewarm, crispy focaccia.


When cooking poultry, ensure the meat is extremely fresh and of high quality. Unlike beef or pork, poultry must always be cooked thoroughly. I removed the chicken breasts from the oven when their core temperature reached 72°C, and allowed them to finish off a little in the hot sauce. Done this way, the meat was perfectly cooked and wonderfully succulent.

Spelt focaccia with tomatoes on the vine, fleur de sel and Espelette pepper

Ingredients for the dough

  • 225 g spelt flour, type 630
  • 4.5 g dry yeast (½ packet)
  • 150 ml lukewarm water
  • 1 level tsp salt
  • 1 pinch sugar
  • 6 tbsp extra virgin olive oil

Ingredients for the topping

  • 1 small truss of small, very ripe tomatoes on the vine
  • Pinch of fleur de sel
  • Pinch of Espelette pepper


Sieve the spelt flour into a bowl, add the dry yeast, salt, sugar, 2 tbsp olive oil and the lukewarm water, and knead quickly into a smooth, slightly stringy dough. If the dough is too moist, add a little more flour.

Cover the bowl and leave in a warm place for 45 minutes to rise.

Once the focaccia dough has risen, tip out onto a floured work surface. Dust your hands with flour and knead the dough again thoroughly.

Rub 1 tbsp olive oil around the inside of the Black Star pan.

Put the focaccia dough into the pan, cover, and allow to rise for a further 10 minutes.

Wash the tomatoes, remove from the vine, and poke into the dough once it has risen.

Drizzle 2 tbsp olive oil and 1 tbsp water over the focaccia and sprinkle fleur de sel and Espelette pepper over the top.

Place the pan with the focaccia in the preheated oven and bake for approx. 20 minutes in a fan oven at 170°C until golden brown.

Remove the focaccia from the oven and drizzle again with another tablespoon of olive oil. Allow to cool in the pan, then slice and eat.


Corn-fed chicken saltimbocca with spelt focaccia
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