The Gobblin’ Delight
Stuffing
¾ cup Israeli couscous
½ cup chicken broth
½ cup water
2 tablespoons oil
1 tablespoon butter
2 large portobello mushrooms, chopped
1 large oyster mushroom, chopped
2 cremini mushrooms, chopped
1 large carrot, peeled, sliced and finely chopped
1 bunch chives, finely diced
1 celery rib, finely diced
½ leek, white only, cleaned and sliced
1 garlic clove, diced
Salt and pepper
Chicken
4 boneless, skin-on chicken breasts, pounded thin and seasoned with salt and pepper (both sides)
2 tablespoons flour, plus more for dredging
Salt, pepper and all-purpose seasoning blend
3½ tablespoons butter, divided
2 tablespoons oil, divided
¼ cup Cabernet Sauvignon
½ cup chicken stock
2 cloves garlic, diced
½ cup cremini mushrooms, roughly chopped
1 cup oyster mushroom, roughly chopped
1 large portobello mushroom, roughly chopped
Shaved pecorino or parmesan cheese for garnish
Heritage Prairie Farms Mirco greens
For the stuffing: Bring water with a pinch of salt and stock to a boil in small sauce pan and add Israeli couscous. Cover and simmer over low until tender, about 10 to 12 minutes.
In a separate, large sauté pan, heat the oil and 1 tablespoon butter. Add chopped mushrooms, carrots, chives, celery, leek and garlic; season with salt and pepper. Cover and cook until very tender, stirring occasionally, about 10 minutes. Drain couscous when done and add to pan with vegetables. Stir until the mix comes together and the remaining liquid is absorbed. Season with salt and pepper to taste. Set aside.
For the chicken: Season flour with salt, pepper and all-purpose seasoning mix. Scoop about ¼ cup stuffing on each breast, skin side down. Roll breasts with the stuffing in the center and secure with toothpicks.
Melt 1½ tablespoons of the butter with 1 tablespoon oil. When hot, lightly dredge breasts in seasoned flour and cook on all sides until skin is golden brown. Deglaze pan with cabernet sauvignon, add chicken stock and garlic clove and reduce, cooking chicken breasts to 165 degrees or for another 7 to 8 minutes. Remove breasts and place on a separate dish.
To finish sauce, melt 1½ tablespoons of the butter in sauté pan with 1 tablespoon oil over medium-high heat. Add cremini, oyster and portobello mushrooms and cook until tender. When mushrooms are cooked down a bit, add flour, stir to blend and cook until thickened to desired consistency. Thin sauce as necessary using chicken stock or wine. When finished, it should have a glossy sheen and should just coat the back of a spoon. Remove toothpicks from chicken, plate roll-ups on a bed of micro greens and top with desired amount of reduction (2 to 3 tablespoons). Finish with 1 tablespoon of nicely shaved pecorino or asiago cheese on top of the chicken dish.
Serve with creamed peas and apple-plum compote and a light Merlot, a full-bodied Chardonnay, sparkling water or seasonal ale.
Serves four.
Cook’s note: You will have leftover stuffing to enjoy another evening with the meal of your choice, or as a light lunch the following day with a small salad.
Dan Rich, 2013 Cook of the Year