By Ned Forman
Suggested Pairing: 2005 Signature Pinot Noir
|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.
|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.