Chicken Budino in Broth

Ingredients

• 500g (1.1 lb) boneless, skinless chicken breasts 500g (1.1 lb) boneless, skinless chicken breasts
• 4 eggs 4 eggs
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1 liter (4 cups) chicken broth 1 liter (4 cups) chicken broth
• 1 onion, chopped 1 onion, chopped
• 2 carrots, chopped 2 carrots, chopped
• 2 celery stalks, chopped 2 celery stalks, chopped
• Fresh herbs, for garnish Fresh herbs, for garnish
• Olive oil, for drizzling Olive oil, for drizzling

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 3g, 1g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the chicken broth to a simmer. Add the chopped onion, carrots, and celery. Let it simmer for 10 minutes to infuse the flavors.
2. 2.
   In the meantime, cut the chicken breasts into small pieces and place them in a food processor. Pulse until the chicken is finely minced.
3. 3.
   In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, dried thyme, dried oregano, and ground nutmeg.
4. 4.
   Add the minced chicken to the egg mixture and stir until well combined.
5. 5.
   Grease individual ramekins or oven-safe bowls with olive oil. Pour the chicken custard mixture into the ramekins, filling them about 3/4 full.
6. 6.
   Carefully place the ramekins in the pot with the simmering broth. Cover the pot and let the custards steam for about 20 minutes, or until set.
7. 7.
   Once the custards are set, remove them from the pot and let them cool slightly.
8. 8.
   To serve, garnish each custard with fresh herbs and drizzle with olive oil. Serve with a ladle of the flavorful broth on the side.

Treat your ingredients with care...

• Chicken breasts — Make sure to use boneless, skinless chicken breasts for easy processing in the food processor.
• Fresh herbs — Use a combination of parsley, thyme, and chives for a burst of freshness in the garnish.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with milk.
• Experiment with different herbs and spices to customize the flavor of the custard.
• Serve the budino with crusty bread on the side to soak up the flavorful broth.
• Make sure to grease the ramekins well to prevent sticking.
• To achieve a smooth custard texture, strain the chicken mixture before pouring it into the ramekins.

Serving advice

Serve the Chicken Budino in Broth as a starter or a light main course. Accompany it with a side of crusty bread and a fresh green salad for a complete meal.

Presentation advice

Present the Chicken Budino in Broth by placing each individual ramekin on a small plate. Garnish with a sprig of fresh herbs and drizzle with a swirl of olive oil for an elegant touch.