TC Recipe: Pan Roasted Chicken Breast with Leek & Mushroom Ragout and Garlic Mashed Potatoes
By Ned Forman
Suggested Pairing: 2005 Signature Pinot Noir
Serves 2
Ingredients |
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| 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 |
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| 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: To plate, add garlic mashed to one half of plate and ragout on other half. Top ragout with chicken and drizzle with pan sauce. |
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