TC Recipe: Pan Roasted Chicken Breast with Leek & Mushroom Ragout and Garlic Mashed Potatoes

February 26 2007

By Ned Forman
Suggested Pairing: 2005 Signature Pinot Noir
Serves 2

Ingredients

1 slice of bacon chopped
¼ lb. fresh portabellas
¼ lb. fresh shitakes
½ lb. leeks (white only) diagonally sliced and cleaned
¼ cup each diced carrot, celery and shallots
½ cup chicken stock
¼ cup dry white wine
2 tsps. Fresh thyme leaves
Salt & Pepper
1/3 ounce mixed dried shitakes and porcinis.
2 chicken breasts with skin and bone, or boned leg quarter.
Olive Oil

Preparation

Grind dried mushrooms to a powder and save in a bowl. Add salt and pepper to ground mushrooms, and dust chicken.Start bacon in pan, when half done, add fresh mushrooms. Once mushrooms are browned, remove contents from pan to a bowl. Allow some of the oil to remain in the pan. Add leeks, carrots, celery and onion. Cook for a few minutes. Re-add browned mushrooms and bacon into pan and stir into other ingredients then add stock, wine and thyme. Simmer until ½ of the liquid is evaporated (check for salt & pepper). Remove from heat and hold. Pan sear the dusted chicken and place into oven to finish. While chicken is cooking, heat up ragout and add a bit of fresh chopped parsley. Right before the chicken comes out of the oven add a dallop of butter so it melts onto the chicken for taste and gloss.

Garlic Mashed Potatoes:
4 large Yukon gold potatoes, peeled, cut in quarters and boiled in salted water until tender/soft. 10 cloves roasted garlic squeezed from shell and held in small bowl. 3 oz. room temp butter, and 4 ounces half & half with a pinch of white pepper. Make mashed potatoes and hold hot.

To plate, add garlic mashed to one half of plate and ragout on other half. Top ragout with chicken and drizzle with pan sauce.