Greek Yogurt Chicken with a Beet Trio

Greek Yogurt Chicken with a Beet Trio

Meat Fall

Prepared with carefully selected local ingredients, this Greek yogurt chicken recipe paired with a beet trio was created by Alexis Tremblay, one of the winners of a contest organized by Aliments du Québec aimed at finding the best recipe made with Quebec foods.

This creation stood out for its refinement and balance of flavors. The tender chicken pairs harmoniously with the creamy richness of Greek yogurt, while the beets add color and character to the dish.

Ideal for a weekend meal or a special dinner, this recipe is perfect for impressing while enjoying the pleasure of cooking.

Preparation time 45 minutes + 6 h marinating + 1 h refrigeration

Cooking time 1h30

Serving 4 portions

Ingredients

Chicken

2 chicken breasts
250 ml (1 cup) plain Greek yogurt
60 ml (1/4 cup) chopped sage
10 ml (2 tsp) turmeric
5 ml (1 tsp) crushed dune pepper
2.5 ml (1/2 tsp) curry powder
Salt, to taste
30 ml (2 tbsp) butter

Beet Espuma

1 sheet gelatin
300 ml (3/4 cup + 8 tbsp) yellow beet juice
300 ml (3/4 cup + 8 tbsp) 35% whipping cream
15 ml (1 tbsp) chopped sage
2.5 ml (1/2 tsp) turmeric
1.25 ml (1/4 tsp) curry powder
1 pinch crushed dune pepper
Salt, to taste

English-Style Beets

4 small yellow beets
30 ml (2 tbsp) butter
Salt and pepper, to taste

Beet Tuiles

60 ml (1/4 cup) canola oil
60 ml (1/4 cup) yellow beet juice
15 ml (1 tbsp) flour
1 pinch cornstarch
1 pinch turmeric
Salt, to taste

Instructions

Chicken

Slice the chicken breasts in half horizontally without cutting all the way through, then open them like a butterfly.
In a bowl, combine the yogurt with the sage, turmeric, dune pepper, and curry powder. Season with salt.
Coat both sides of the chicken breasts with the marinade. Roll the breasts tightly, then wrap them securely in plastic wrap. Place them in a sealed bag, remove the air, and seal. Marinate for at least 6 hours in the refrigerator, ideally overnight.
When ready to cook, preheat a water bath to 70 °C (158 °F) using an immersion circulator. Submerge the sealed bag and cook for 1 hour and 15 minutes. Remove the chicken from the bag and plastic wrap, then slice.
In a large skillet, melt the butter over medium heat. Sear the chicken roulades for 2–3 minutes per side.

Beet Espuma

Rehydrate the gelatin sheet for a few minutes in a bowl of cold water.
In a saucepan, combine the beet juice, cream, sage, turmeric, curry powder, and dune pepper. Season with salt and bring to a boil. Add the gelatin sheet and stir until completely dissolved.
Strain the mixture into a bowl, then transfer to a container. Refrigerate for at least 1 hour.
Pour the chilled mixture into a siphon. Close the siphon and charge with CO₂ cartridges. Keep refrigerated until ready to serve.

English-Style Beets

Place the beets in a saucepan and cover with water. Bring to a boil, then simmer for 45 minutes to 1 hour, until tender. Drain. Cool under cold running water and drain again. Peel the beets and cut into quarters.
In the same saucepan, melt the butter over medium heat. Cook the beets for 4–5 minutes. Season with salt and pepper.

Beet Tuiles

In a bowl, combine all the ingredients. Pour the mixture into a non-stick skillet heated over medium-high heat. Cook for 4–5 minutes, until the tuile is golden. Drain and place on paper towels. Break the tuile into pieces.

At serving time, draw a line of yellow beet purée on each plate. Top with beet espuma, chicken roulades, English-style beets, and beet tuiles. Garnish with microgreens.