Contemporary Poulet Saute a la Bourguignonne

Contemporary Poulet Saute a la Bourguignonne

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Credit: J. Kevin Walker, CMC, director of food, service and clubhouse operations, Grandfather Golf & Country Club, Linville, North Carolina
Sizzle, Winter 2014

Ingredients

Chicken for pave
4 skinless chicken breasts
2 chicken tenderloins
2 oz. porcini powder
2 oz. Activia (Transglutaminase)
8 slices applewood smoked bacon, 15-18 slice thickness

Mushroom mousseline
2 T. olive oil
8 oz. assorted wild mushrooms, sliced thick
2 oz. red onion, small diced
½ T. fresh thyme, chopped
1 cup red wine
Salt and pepper to taste
4 chicken thighs, skinned, deboned
4 egg yolks
4 oz. cream
1 T. Italian parsley, chopped

Assemble pave
Chicken for pave
Mushroom mousseline
Applewood bacon

Croquette
4 chicken legs
2 oz. mirepoix
2 T. tomato paste
1 cup red wine
2 cups chicken stock
1 bouquet garni sachet
Standard breading station

Bacon-mushroom ragout
3 oz. applewood smoked bacon, finely diced
6 oz. assorted wild mushrooms, finely diced
1 t. thyme, chopped
¼ cup red wine
Braising liquid, as needed
Salt and pepper to taste
Sherry vinegar to taste

Roasted butternut squash
1 butternut squash neck, reserve body
1 vanilla bean
2 T. brown sugar
½ cup apple cider

Butternut squash pave
2 cups cream
½ oz. ginger root, sliced
½ t. cinnamon
1/8 t. allspice
1/8 t. nutmeg
1/8 T. cardamom
1 butternut squash, peeled
1 T. fresh sage, chopped
Salt and pepper to taste

Silken broccoli puree
1 head broccoli
2 cups heavy cream
Salt and pepper to taste
Butter as needed

Pickled red pearl onions
24 red pearl onions, peeled
Pickling juice (instructions follow)

Pickling juice
1 cup water
½ cup rice vinegar
2. oz. sugar
½ jalapeno, sliced
1 clove
1 t. mustard seeds
1 t. black peppercorns
1 t. ginger

Garnish sauce
Reserved braising liquid
Butter

Garnish
1 Brussels sprout, leaves separated, sauteed
8 chanterelles, sauteed
8 garlic cloves, pureed, sauteed

Instructions

Chicken for pave
1. Fabricate two chickens, removing skin; reserve thighs and legs.
2. Cut breast into long strips mimicking tenderloins.
3. Remove sinew from breast and tenderloins; reserve.
4. Combine porcini powder and Activia; reserve in cheesecloth sachet.
5. Preheat water bath with immersion circulator to 65.55°C; line 6-x 9-x 2-inch pave pan with plastic wrap.

Mushroom mousseline
1. Heat olive oil in saute pan, add mushrooms; saute until seared. Add red onions, thyme; continue to saute until cooked.
2. Deglaze pan with red wine; reduce sec. Remove from heat; cool.
3. Clean thighs; remove excess fat and sinew.
4. In food processor, combine chicken thighs with egg yolks and cream; season with salt and pepper; blend. Add sauteed mushrooms and Italian parsley; fold in; reserve.

Assemble pave
1. Line bottom of pave pan with bacon slices, covering completely. Sprinkle with some of the porcini/Activa mixture.
2. Toss chicken strips individually with porcini/Activia mixture, coating completely; layer into pan.
3. Fill remaining portion of pave pan with mushroom mousseline.
4. Wrap pan with plastic wrap several times. Place in Cryovac bag; seal tightly.
5. Place bag in water bath; cook at 65.55°C for 90 minutes.
6. Remove; chill in ice bath for 30 minutes. Place in cooler overnight.
7. For service, remove from mold, bottom up; slice into 11/2-inch x 31/2-inch rectangles.

Croquette
1. In saucepan, season and sear chicken legs; remove.
2. Add mirepoix to saucepan; brown. Add tomato paste and pincé. Deglaze with red wine; reduce sec. Add chicken stock; bring to a simmer. Add seared legs; cover. Place in oven; braise until tender.
3. Remove legs from pot; pick meat. Strain braising liquid. Place in saucepan; reduce to consistency. Combine braised meat and half the braising liquid; chill.
4. Scoop chilled braised meat, mold into balls; freeze. Once frozen, bread the balls; fry.
5. Place croquettes in oven to heat through; reserve for service.

Bacon-mushroom ragout
1. In hot saute pan, render bacon until crisp. Add mushrooms; saute.
2. Add thyme and red wine, as needed; reduce to consistency. Add braising liquid as needed. Season with salt, pepper and sherry vinegar; reserve for service.

Roasted butternut squash
1. Remove neck of butternut squash, reserve body. Cut squash neck into 8 slices, lengthwise. Place slices on half sheet tray.
2. Scrape vanilla bean over slices; sprinkle with brown sugar; add cider.
3. Roast in 350oF oven until tender. Remove; cool.
4. Slice in 11/4-inch x 31/4-inch rectangle. Score out center leaving 1/4-inch border; reserve for service.

Butternut squash pave
1. Line 11/2-2-inch pan with parchment paper.
2. Combine cream with ginger root, cinnamon, allspice, nutmeg and cardamom; bring to a boil; infuse.
3. Slice squash paper thin.
4. In mixing bowl, combine infused cream, sage, sliced squash; season with salt and pepper.
5. Layer squash in half pan to make pave.
6. Cover with plastic and foil; bake at 350oF for 30-45 minutes, until tender.
7. When finished, remove plastic and foil. Place parchment paper over top, set half pan on top; weight down with number 10 can. Place in cooler; chill overnight.
8. For service, turn out; cut 11/2-inch x 11/2-inch squares. Heat in broiler.

Silken broccoli puree
1. Clean florets from broccoli stalk; reserve.
2. Thinly slice stalk; combine with cream in saucepot. Place over low heat; cook until stalk is tender.
3. Blanch florets until soft in boiling salted water. Refresh in ice water until cold.
4. Combine broccoli cream and florets in blender. Puree on high until smooth; season with salt, pepper and butter; chill.
5. Reheat for service.

Pickled red pearl onions
1. Pour hot pickling juice over onions. Cover; keep at room temperature until cool.
2. Place in cooler overnight; reserve for service.

Pickling juice
1. In saucepot, combine water, vinegar, sugar and jalapeno.
2. Create sachet with clove, mustard seed, peppercorns and ginger.
3. Combine sachet with liquids; bring to a boil. Pour over onions while hot.

Garnish sauce
Emulsify remaining braising liquid with butter; strain; reserve for service.

Assemble the plate
1. On a diagonal, spoon broccoli puree onto plate.
2. Place chicken pave in middle of plate.
3. Place butternut squash pave in front of chicken pave at a diagonal.
4. Place roasted butternut squash slightly lower than the chicken pave. Fill with bacon mushroom ragout.
5. Place croquette on top of ragout.
6. Place pickled red onions in front of ragout.
7. Quenelle garlic puree and place in front of pave. Surround plate with sauce.
8. Garnish with sauteed Brussels sprout leaves and chanterelles.

Yield

8 servings

Tags

Main Dish, Poultry, Sizzle

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