Poulet a L’Orange Épicé

This dish is definitely a crowdpleaser and recent addition to my list of go-to menu items. It pairs easily with other dishes and can be adjusted slightly to fit any menu. The chicken is stuffed with an herb chicken mousse and then cooked sous vide before searing and serving. This ginger beet puree is an explosion of flavor and the celery brightens the dish. The real star of the show is the spiced orange jus, which I adapted from one of the most talented chefs I know.

Chicken roulade, ginger beet purée, celeriac rice, chicken mousse croquettes, caramelized fennel, spiced orange jus, chive oil