Pan Roasted Chicken Breast Featuring Foie Gras Stuffed Morels
|Source:||Sterling Smith, The Sterling Inn, New Rochelle, NY|
Courtesy Sterling Smith, The Sterling Inn, New Rochelle, NY. Morels can be found in gourmet stores, and dried morels can be substituted. Foie gras can be found in specialty markets or on the internet. The chicken salad is great with tomatoes, tarragon, celery etc
Wine recomemndations: This dish is versatile, and will go well with a white or a red. Try it with a Jordan Chardonnay or a Bethel Heights Pinot Noir.
|Number of Servings:||Serves 4|
|Ingredients:||2 3 ½ lb. chickens (Bell & Evans)
5 tablespoons olive oil
3 sprigs fresh thyme
2 sprigs fresh rosemary
Salt and pepper, to taste
3 tablespoons shallots
3 tablespoons balsamic vinegar
6 ounces foie gras
3 ounces heavy cream
4 ounces Cognac
6 ounces fresh Morel mushrooms
3 ounces chicken stock
|Directions:||Remove the breast from the chickens. Lightly brush with olive oil, approximately 1 tablespoon, and cover with the fresh herbs. Set aside and let marinate for 1 hour.
Remove the legs and thighs of the chicken. This will be used for a chicken salad to accompany the dish. Season with salt and pepper, and bake in a 350º oven for 1 hour. Let cool. (Place rest of bones in freezer for chicken stock.)
Remove the meat from legs and thighs. Break apart the meat in to bite size pieces. In a mixing bowl add the leg and thigh meat with 2 tablespoons of olive oil, shallots and balsamic vinegar. Season with salt and pepper to taste.
Place the foie gras in a food processor. Add heavy cream and half the Cognac. Season to taste with salt and pepper and purée until smooth (2-3 minutes).
Remove the stems from the Morels and spoon the foie gras mixture into the cavities in each Morel.
Place Morels in a sauté pan with chicken stock and cook for 8 minutes.
Season the marinated chicken breast with salt and pepper. Place in a hot skillet skin side down with remaining 2 ounces of olive oil. Let the skin turn a nice golden color. Once golden brown, place the chicken breast in a 350º oven for 15 minutes.
Pour the remaining Cognac in the pan that was used to cook the chicken. Deglaze and add a splash of cream. Cook until thickens. Add salt and pepper to taste.
To serve: Slice each chicken breast in two equal pieces. Place in lower half of a round plate. Place chicken salad above the breast in the center of the plate. Arrange the morels in a half circle around top of the plate. Pour Cognac sauce over the chicken breast.