Pan-Seared Chicken Breast and Braised Chicken Legs

1. Small-dice ¾ of the onion and celery for the mirepoix to use to braise chicken legs.
2. Divide carrots on 8 even size cylinder shaped pieces. Tournee carrots for entrée course, remaining carrot’s trim chop up for mirepoix to braise chicken legs.
3. Fabricate chicken: 2 breasts and 2 legs skin on, use bones and trims for stock to use to braise
4. In a pot, sear chicken legs, add chicken bones with carcasses and cook on medium-high heat. Add mirepoix, thyme stems, parsley stems, 3 cloves of garlic and cook for 2-3 minutes.
5. Deglaze with white wine and add chicken stock and bay leaf. Cover with lid and bring to the boil. Then lower to very small heat and braise for 25-30 minutes until meat falls out of the bones.
6. Strain all the chicken stock from the chicken. Separate meat from the bones and skin.
7. In a frying pan on medium-high heat, melt butter, add onion, garlic, and sauté for 2-3 minutes. Add minced chicken leg meat and chicken stock. Reduce. Add parsley and cook until dryer, non-runny consistency, yet moist enough. Add salt and pepper. Remaining chicken stock keeps reducing and skimming excess fat from the surface.
8. Wrap beets in aluminum foil and roast for 30-45 minutes in preheated convection oven at 350°F.
9. Cook bacon in a frying pan until crispy. Remove and chop. Keep bacon grease on the pan to use for frying potato pancakes.
10. Shred the potato using cheese grinder into metal bowl. Add egg, shredded remaining onion, bacon, nutmeg, salt, and pepper, chopped chives and flour. Mix well.
11. Divide into 4 parts and place them on heated frying pan with bacon grease.
12. After one side of potato pancakes is golden-brown and crispy, turn with spatula and fry them on the other side. Reserve.
13. Pull beets from the oven, clean, small dice. Saute on a small pan with clarified butter. Add salt and pepper to taste, reserve.
14. Cook carrot in little water in a small pan. Add salt, sugar and butter. Cook until cooked right and all water with butter became a glaze. Reserve.
15. Sear chicken breasts on heated frying pan with a little butter and finish in the preheated oven until done or internal temperature rich 165°F. Reserve.
16. Deglaze chicken-searing pan with white wine, little chicken stock. Reduce a little, add herbs and a pinch of butter. Reserve.
17. In frying pan on high heat, wilt spinach with oil, garlic, white wine, salt and pepper.

To Plate:

1. Reheat chicken leg meat, chicken breast and potato pancakes. Reheat carrots and beets. Warm up dinner plates.
2. Using metal round or oval mold, shape chicken leg meat on the plate. Place sliced chicken breast on top of the braised leg meat.
3. Create a bed of spinach with 2 carrots on top.
4. Top pancake with beets and quenelle of sour cream.
5. Spoon chicken jus on top of chicken. Add chives sprig on sour cream.
6. Flash plates in the oven and serve.