A COUPLE OF FAVOURITE CHICKEN DINNERS

From November

Chicken Perigord (a Lucy Waverman recipe). I have been making this dish for over 30 years.

Moe said that this recipe is special and it is his favourite chicken recipe.

It isn’t that difficult and it is a wonderful dinner party dish because everything can be made early . Even the sauce. The chicken just needs to go into the oven about 45 to 50 minutes before serving. That also allows for a rest while the vegetables are finishing up.

The chicken breasts are boned out , with the skin left on and a mushroom duxelles is stuffed under the skin.

CHICKEN BREASTS PERIGORD

Source:  Lucy Waverman

This flavorful and elegant chicken is stuffed with a combination of fresh and dried mushrooms.  Because the breasts are stuffed under the skin, the stuffing moistens the chicken meat and keeps it juicy.  Use either dried porcini or dried Chinese mushrooms; they have the most flavor.  The sauce can be made ahead of time and the breasts stuffed a few hours before baking.

6 Dried mushrooms
1/2 cup boiling chicken broth
2 tablespoons butter
4 shallots
8 ounce fresh mushrooms finely chopped
1 teaspoon dried tarragon or basil
3 tablespoons fresh bread crumbs
1/3 cup whipping cream
3 Tablespoons finely chopped fresh parsley
Salt and freshly ground pepper to taste
6 single boned chicken breasts, with skin on.

Sauce

1/2 cup chopped onions
1/4 cup dry red wine
1/2 cup mushroom-soaking liquid
3 cups chicken stock
2 tablespoons port or Madeira
1 tablespoon cornstarch
1 tablespoon cold water
salt and fresh ground pepper to taste.

1.
Soak the mushrooms in boiling chicken broth for 20 minutes.  Drain the
mushrooms, reserving the soaking liquid and the mushrooms
separately.Chop the mushrooms.

2.
Preheat the oven to 375°F

3.
Heat the butter in a frying pan over medium-high heat.  Add the
shallots and dried and fresh mushrooms.  Saute until all the liquid has
evaporated, stirring occasionally, about 4 minutes.  Stir in the basil
or tarragon, bread crumbs, cream and parsley.  cook until the cream has
reduced and the filling is thick. Season with salt and pepper.

4.
Divide the filling in six portions.  with your fingertips, make a
pocket between the skin and the flesh of each chicken breast.  Stuff
the filling under the skin of the chicken breasts.  Season the breasts
with salt and pepper and place in a buttered baking dish large enough
to hold the breasts in one layer.

5.
Bake for 30 or 40 minutes, basting occasionally, until the juices run
clear.

6.
To make the sauce, in a frying pan, combine the onions and wine.  On
high heat, bring to a boil and reduce until you have 1 tablespoon of
liquid.

7.
Pour in the mushroom liquid, reduce to 2 tablespoons and then add the
chicken stock and continue to boil until the stock is reduced by half.
Add the port and simmer for another 2 minutes, or until the sauce is
smooth and strongly flavored.

8.
Combine the cornstarch and cold water and stir into the sauce,
simmering until the sauce thickens slightly, about 2 minutes.  Season
with salt and pepper and add any juices from the chicken.  To serve,
pour the sauce over the chicken breasts.

OPTION:  I also add Green Peppercorns to the sauce.  I only use dried Green Peppercorns, not brined.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

One of Moe’s favourite dinners. Brings back fond memories of a meal we use to order at an Italian restaurant we frequent in Sault Ste. Marie, Ontario.

Italian Roasted Chicken, served with Spaghetti Aglio E Olio .

I had to recreate it when we moved to the west coast. Spatchcocked Cornish Game Hen, with rosemary sprigs, garlic cloves, olives, lemon juice, hot red pepper flakes, olive oil and chicken broth.

Italian Roasted Chicken

This recipe is my version of the Italian Chicken we use to order in a Italian restaurant in Sault Ste. Marie. It can be made with small roasting chickens, chicken pieces or Cornish game hens.

2 Cornish Game Hens, or whole chicken breasts
3 or 4 sprigs of rosemary
2 heads of garlic, peeled and cracked
Salt, pepper
Juice from one or two lemons
Lemon zest (optional)
Hot red pepper flakes
1/2 cup olive oil

Kalamata olives (optional)
Chicken broth

If using roasting chickens or game hens, split the birds down the back
and remove the back bone.

Place the chicken halves or pieces in the roasting pan.  Toss in the
garlic cloves and the sprigs of rosemary.  Season with salt, pepper and
red pepper flakes. squeeze the lemons over the chicken and drizzle with
the olive oil.

You can prepare the chicken up to this point and let rest in the fridge
for an hour or two.

Roast in a 450°F

Check after about 20 minutes and add some chicken broth to the pan.
This will stop the garlic from getting burnt. (If you are using the
olives add them now) Add more if needed.   When chicken is done, remove
from pan and add a little more chicken broth, stir and serve sauce over
the chicken.

My favourite side with this chicken is Spaghetti Aglio E Olio

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