Boragó | 10. 2022 Recipe
Make Boragó | 10. 2022 Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Broth and Stock
Borago (Borage) Purée
Protein and Vegetables
Finishing and Garnish
Method
Broth and Stock
- 1
Simmer base
Combine the chicken stock, water, white wine, bay leaf and peppercorns in a medium saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low and keep warm while you prepare other components, about 10–15 minutes. Do not boil vigorously; you want the alcohol to evaporate and flavors to meld.
Borago (Borage) Purée
- 2
- 3
Cook borage
Add the packed borago leaves to the pan with a pinch of salt (from the purée salt). Toss and cook until the leaves wilt and release their juices, about 2–3 minutes. Sprinkle the tablespoon of flour over the leaves and stir to coat; cook 1 minute to remove raw flour taste.
- 4
Finish purée
Transfer the cooked borago and aromatics to a blender. Add the heavy cream and lemon zest. Purée on high until completely smooth, about 30–60 seconds. If the texture is too thick, add 2–4 tbs of the warm stock to loosen. Taste and season with the purée salt and pepper (1 tsp each). Keep warm over very low heat or hold in a warm place.
Protein and Vegetables
- 5
Preheat oven (for potatoes and carrots)
Preheat the oven to 425°F (220°C). Toss the halved fingerling potatoes and baby carrots with 1 tbs olive oil, 1/2 tsp salt and 1/2 tsp black pepper. Spread in a single layer on a sheet pan and roast until tender and lightly browned, 20–25 minutes, turning once halfway through.
- 6
Pan-sear chicken
While vegetables roast, heat remaining 1 tbs olive oil in a large skillet over medium-high heat. Season the chicken pieces lightly with a pinch of salt and pepper. Add the thinly sliced shallot to the skillet and cook 1 minute until beginning to soften. Add the chicken pieces and sear, stirring occasionally, until just cooked through and lightly golden, 5–7 minutes depending on size. Remove pan from heat.
- 7
Warm through in broth
Ladle 1–1.5 cups of the warm stock into the skillet with the seared chicken and simmer gently 2–3 minutes to finish cooking and incorporate flavor. Reduce heat and keep warm. Reserve remaining broth for serving.
Assembly and Finishing
- 8
- 9
Finish sauce
Warm about 1/2 cup of the reserved broth and slowly whisk in the cold diced butter to create a glossy, slightly emulsified jus. Stir in the tablespoon of lemon juice. Taste and adjust seasoning with flaky sea salt if needed.
- 10
Serve
Ladle a few tablespoons of the warm broth-butter jus around the plate (not directly on top of the purée to preserve color). Garnish with microgreens or small borage flowers and a light sprinkle of flaky sea salt. Serve immediately.