Free-Range Chicken Wellington Stack With Crisp Potatoes
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
47
Sourness
45
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Gently stir in 2 tablespoons of butter
2
In a large bowl, combine cold water (enough to cover the chicken breasts) and 2 tablespoons salt
3
Place the divided chicken pieces in the salted water (brine) and let stand for approximately 45 minutes
4
Remove the chicken pieces from the brine and rinse thoroughly under cold water
5
Slice each breast on the bias into 4 thin slices
6
Heat oil in a large skillet on medium-high heat
7
Pan sear the chicken about 1 minute on each side until golden
8
Remove from heat
9
Melt 2 tablespoons of butter with 2 tablespoons of vegetable oil in a medium skillet on medium heat
10
Add the sliced shiitake mushrooms and saute until crispy
11
Remove the mushrooms with a slotted spoon and place them on a paper towel to remove excess oil
12
Season the mushrooms with salt and freshly ground pepper
13
Cut a small hole in the middle of each raw potato slice for the rosemary "pick
14
" Pour at least 2 inches of oil in a medium pot and heat until the oil begins to smoke
15
Carefully place the potato slices in the oil 2 or 3 at a time
16
Turn potatoes occasionally so they brown evenly
17
Remove the potatoes when they are tender/crisp and allow the excess oil to drain on a paper towel
18
Season, to taste, with salt
19
Pour 2 cups of chicken stock into a medium pot
20
Add the chicken carcass, shiitake mushroom stems, marjoram and sage
21
Let simmer until reduced by 1/2
22
Strain the reduced stock with cheesecloth or a fine mesh strainer into a small saucepan and place on low heat
23
Add the gelatin from the pate to the pan and stir until it dissolves
24
Do not boil
25
Season, to taste, with salt and pepper
26
Place a crispy potato slice on each plate
27
Top each potato with 1 slice of chicken
28
Spoon about 2 tablespoons of duxelle onto the chicken
29
Using a sharp knife, slice a thin piece of pate and place on top of the duxelles
30
Place a second potato slice on top of the duxelle and repeat the process for each plate
31
Top each stack with the third slice of potato
32
Secure the stack with a "pick" of rosemary (take a 4-inch piece of rosemary and gently remove the bottom 2 to 3 inches of leaves, leaving 1 to 2 inches of rosemary leaves on each pick)
33
Cook the shallots in butter in a medium sized pan, on low heat
34
Add the chopped mushroom to the shallots and season with salt and pepper
35
Cook until the mushrooms render liquid
36
Remove from the pan and puree the mixture in a food processor
37
Return the pureed mushroom mixture to the pan
38
Add heavy cream
39
Reduce the cream until the mixture is pasty
40
Remove from heat and add parsley and thyme
41
Season with salt and pepper, to taste