Southern
Fried Chicken Breast with Red Flannel Vegetable
Hash,
and a Hen of the Woods Mushroom and Sherry Sauce
By
Executive Chef James Ormsby, Plump Jack Café,
San Francisco, CA
Made
with:
Petaluma Poultry Chicken and CulinArte
Duck Glace
Portions
for 8
Ingredients:
8 - (8 oz.) Boneless Skinless Half Chicken Breasts
The
Marinade Ingredients:
2 cup of Buttermilk
2 tbls. Kosher Salt
1 tbls. Rosemary (chopped)
1 tbls. Black Pepper (cracked)
1 tspn. Cayenne Pepper
Procedure:
Trim and pound with mallet to make an even thickness.
Season with salt, pepper, rosemary, while tossing
and massaging the breast well. Add buttermilk
and cayenne pepper toss again, place in container
and refrigerate for 2 hours.
Hen
of theWoods Mushroom and Sherry Sauce Ingredients:
1 lb. of Maitake (hen of the wood) Mushrooms
(sliced - or mixed or available wild mushrooms)
1/2 cup Dry Sherry
1 packet of Duck Glace
1/2 cup of Heavy Cream
TT Salt, Pepper, Rosemary, and Nutmeg
2 tbls. Shallots (finely minced)
4 oz. Unsalted Butter
Procedure:
Slice the mushrooms, and add salt at that time
to allow mushrooms to start to sweat. This prevents
mushrooms from absorbing all the fat in the
pan. In large skillet, melt butter: add shallots,
and rosemary, and then cook the mushrooms in
the butter until light brown. Deglaze with dry
sherry. Add Duck Glace and cream, bring to a
boil, taste for seasoning, and reserve until
needed.
Fall
Red Flannel Vegeable Hash Ingredients:
(Makes 8 portions)
2 cups Russet Potato (small diced)
1 cup Carrot (small diced)
1 cup Parsnip (small diced)
1 cup Fennel (small diced)
1 cup Sweet Potato (small diced)
1cup Onion (small diced)
1 cup Red Beets (grated, cooked)
1/2 lb Butter
1 cup Heavy Cream
TT Salt, Pepper, Rosemary and Nutmeg
2 tbls. Parsley (chopped)
Procedure:
In large non stick skillet, melt butter, add
all vegetables except for beets. season with
salt, pepper, stir and cook over medium high
heat, until vegetables are lightly browned and
tender. Add cream and grated beets, season with
rosemary and nutmeg, cook until cream is absorbed
and hash is lightly browned. Keep warm until
needed.
Cooking
of Chicken Ingredients:
4 cups All Purpose Flour
1 tbls. Kosher Salt
1 tbls. Black Pepper (ground)
1 tspn. Cayenne
Procedure:
Dredge chicken breast in four twice: First in
the flour, once in the marinade (see above)
and then again in the flour. Fry in deep fryer
at 325 degrees, for 7 - 20 minutes until golden
brown. Serve immediateIy on vegetables with
hash, and with chicken breast on side.
Other
Great Chef
Recipes:
Ahi
Cones
Beef
Filet of Carpaccio with Mustard Aioli,
Asparagus Salad, Truffle Oil and Reggiano Parmesan
Duckling
Trio with Huckleberry Jus
Grilled
Beef Filet with Potato Gratin, Spinach,
Green Peppercorn-Brandy Sauce with Blue Cheese
Butter
Mussels
in Golden Saffron Broth
Red
Wine Braised Oxtail with
Carmelized Root Vegetables, and Garlic Mashed
Potatoes
Pumpkin
Soup
Southern
Fried Chicken Breast with Red Flannel Vegetable
Hash, and a Hen of the Woods Mushroom and Sherry
Sauce
Other
Related Links:
Fish
Tips from the Chef
Seafood
Appetizer, a Great Start to a Classic Meal
|
