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RECIPE FROM
BART HOSMER - EXECUTIVE CHEF PARCEL 104
BUTTERMILK POACHED CHICKEN WITH
GOLDEN CHANTERELLE MUSHROOM "LASAGNA"
Yield: 6 Serving
INGREDIENTS
BUTTERMILK CHICKEN
4-6 Chicken Breast
½ gallon Buttermilk
6 springs Fresh Thyme
Kosher Salt to Taste
Fresh Cracked Black Pepper to Taste
CHANTERELLE PASTA
1 pound Pasta Sheet, Fresh
¼ pound Golden Chanterelles, Brushed Clean
1 cup Cipollini Onion, Quartered
2 tablespoons Butter
3 sprigs Tarragon, Fresh
Kosher Salt
Fresh Cracked Black Pepper
CARROT PUREE
2 cups Carrot, Peeled and Chopped
1 cup Cream
1 cup Carrot Juice or Vegetable Stock
Kosher Salt
Black Pepper, Fresh Cracked
CHICKEN PREPARATION
A day before serving the meal you will need to marinate the
chicken.
Season the chicken meat with salt and pepper.
Place chicken in a shallow pan and cover with ½ of the
buttermilk and fresh thyme.
The following day, remove chicken from marinade and pat
dry with a paper towel.
Re-season with salt and pepper.
In a heavy bottom pot add remaining buttermilk and bring to
140 degrees or until steam vapor can just be seen.
Place the chicken in the warm buttermilk and gently poach until
cooked
through - about 15-20 minutes.
When chicken is done, remove from liquid wipe off any milk solids
that
may have collected on the chicken and slice.
CARROT PUREE
Place the chopped carrots into a small heavy bottom pot.
Add carrot juice or vegetable stock and cream to cover.
Season with salt and pepper and simmer carrot until tender.
Remove from heat and place carrots with the cooking liquid into a
blender.
Puree until smooth.
LASAGNA
In a large skillet melt the butter over med to high heat.
Add onions and cook until then begin to caramelize.
Add chanterelles and tarragon.
Season with salt and pepper and continue to cook until the mushrooms
are tender and begin to release their juices.
Cut pasta into desired shape. Cook the pasta in boiling salted
water.
When pasta is done place one portion onto the plate.
Spoon the mushrooms and their liquid onto the pasta and cover with
other pasta portion to form the lasagna.
FINISH
To finish the dish spread a potion of the carrot puree onto the
plate just to the side of the lasagna.
Place sliced chicken on top of the carrot and serve.
ENJOY!
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