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Crispy Chicken Drumettes, Pear Chutney and White Bean Puree
Recipe by Georgia Barnes
- Steps
- Ingredients
Steps
- Heat oil to 185C.
- For the chutney, add pear, butter and onion to a frypan over medium heat. Fry slowly for 15 minutes until translucent. Meanwhile, in a separate pan, add ginger ale, sugar and vinegar. Reduce over high heat until glossy and thick. Add syrup to pear mixture and set aside to cool.
- For the puree, add onion, beans and butter to a frypan over medium heat. Fry gently until soft and translucent. Add cream and simmer until reduced and thickened, about 5 minutes. Transfer to a food processor and blend until smooth. Pass mixture through a sieve. Add lemon juice and season to taste. Set aside.
- Meanwhile for the chicken, mix salt, pepper and flour together in a bowl and mix to combine. Coat chicken in egg white, followed by flour mix. Repeat procedure and gently drop drumettes into hot oil. Fry until golden brown and cooked through, about 5 minutes. Remove from oil and season.
- To serve, toss fresh pear slices in lemon juice and season. Spread some bean puree in the middle of each plate. Top with chicken drumettes, spoonfuls of chutney and slices of fresh pear.
