Shiitake-Crusted Chicken With Pearl Onion Ragout
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Olive Oil170 g
Shiitake (fresh)1 cup
Bread Crumb (fine dry)1 large
Egg (beaten lightly)280 g
Pearl Onion1 cup
White Wine (dry)1 cup
Chicken Stock2 tbsps
ButterDirections:
1
Preheat oven to 450 degrees F
2
In a shallow baking pan drizzle oil over shiitakes, and toss to coat
3
Roast mushrooms, stirring once or twice, 12 to 15 minutes, or until golden
4
Keep oven at 450 degrees
5
Blanch onions in boiling salted water 1 minute
6
Drain in a colander and rinse under cold running water to stop cooking
7
Trim root ends and peel
8
Mince roasted shiitake and in a shallow bowl stir together with bread crumbs and salt and pepper to taste
9
Have ready in separate shallow bowls seasoned flour and egg
10
Working with 1 chicken breast at a time, dredge in flour, shaking off excess, and dip in egg, letting excess drip off
11
Coat chicken with mushroom mixture, gently knocking off excess, and transfer to a plate
12
Chicken may be prepared up to this point 2 hours ahead and chilled, uncovered, on a rack
13
In a 12-inch non-stick skillet heat oil over moderately high heat oil over moderately high heat until hot but not smoking and saute chicken until golden, about 1 minute on each side
14
Transfer chicken with tongs to baking pan
15
Scatter pearl onions around chicken and roast in middle of oven 10 minutes, or until chicken is just cooked through
16
Cut asparagus diagonally into 2-inch lengths
17
Arrange on a steamer rack and sprinkle with kosher salt
18
Steam asparagus, covered, over boiling water until crisp-tender, about 5 minutes, then transfer to a bowl of ice water to stop cooking
19
Saute shiitakes in 1 tablespoon olive oil
20
Set aside
21
Transfer chicken to a platter, cover loosely with foil
22
Transfer onions and pan juices to 2 separate small bowls (do not clean roasting pan)
23
To a large skillet add 1 tablespoon butter and cook shiitakes
24
Saute until mushrooms are softened and browned lightly
25
Add wine and chicken stock and remaining pan juices and boil until liquid is reduced to about 1/3 cup
26
Add asparagus and onions
27
Cut remaining 2 tablespoons butter into pieces and add to vegetables
28
Cook over moderately high heat, shaking pan, until butter is just incorporated and vegetables are glazed
29
Season vegetables with salt and pepper and spoon around chicken