Episode 149: Chicken

Baked Chicken Casserole/Apple Potato Crust
Risotto with Chicken Livers, Orange Liquer and Chocolate
Caribbean Chicken
Kholbasa-Stuffed Chicken Legs w/ Sweet Pepper, Honey & Onion Compote

BAKED CHICKEN CASSEROLE/APPLE POTATO CRUST

3 cups of chicken broth - (750ml)
1 cup of apple cider or apple juice - (250ml)
8 ounces of peeled parsnips, cut into 1/2-inch cubes - (250ml)
1 3/4 pounds of Yukon Gold potatoes, peeled, cut into 1/2-inch cubes - (850grams)
2 large Golden Delicious apples, peeled, cored, cut into 1/2-inch cubes (350grams)
5 tablespoons of butter - (75ml)
8 skinless boneless chicken thighs cut into 1-inch pieces
6 teaspoons of minced fresh thyme - (30ml)
2 tablespoons of all purpose flour - (30ml)
1 cup of thawed frozen peas- (250ml)
2 tablespoons of dried rosemary - (30ml)
1 teaspoon of cinnamon - (5ml)
1 teaspoon of nutmeg - (5ml)
1/3 cup of brandy - (75ml)
1/3 cup of whipping cream - (75ml)

Preheat oven to 350 F - (175 C)

Place chicken broth, apple cider, and parsnips into a large pot. Cover and boil until tender, approximately 5 minutes. Transfer the parsnips to a bowl using a slotted spoon.

Add potatoes and apples to the broth cider mixture where the parsnips just came out of. Cook until they are tender - about 20 minutes.

Remove the potatoes and apples with a slotted spoon and place in a large bowl. Add 3 tablespoons butter, cinnamon and fresh nutmeg and mash until almost smooth and season with salt and pepper. Place the cooking liquid in a large bowl and set aside for later.

Rub the dried rosemary & the thyme between your hands over a bowl holding the flour. Dust chicken with flavoured flour. Heat butter and oil in the same pot the parsnips and potatoes were cooked in. Add your chicken and sear for 5 minutes, using tongs to flip halfway through.

Now place the chicken in a glass baking dish. Top with the parsnips, season with salt and pepper, thyme, cover with peas.

Add brandy and whipping cream to the broth & cider stock and bring to a quick boil. Reduce to 1 ¼ cups - about 3-5 minutes.

Season sauce with salt and pepper and spoon over the chicken, cover the chicken with mashed potatoes and apples and bake for 35 minutes or until topping is crusty and chicken is cooked through.

Serve and enjoy!

Yields: 4 to 6 servings
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RISOTTO WITH CHICKEN LIVERS, ORANGE LIQUER AND CHOCOLATE

2 1/2 cups of chicken broth - (625ml or 2 14.5 oz cans of low sodium chicken broth)
2 cups of water - (500ml)
1 tablespoon of olive oil - (30ml)
3 chopped green onions
1 1/4 cups of Arborio rice or medium-grain white rice - (310ml or 8 oz)
6 tablespoons of Grand Marnier or other orange flavoured liqueur - (90ml)
1 tablespoon of butter - (30ml)
3/4 pound of chicken livers, trimmed, lobes separated, patted dry - (350grams)
All purpose flour
2 tablespoons of shaved semi sweet chocolate - (30ml)

Combine 2 cups of broth and 2 cups of water in heavy medium saucepan and bring to simmer and remove from heat and cover to keep warm.

In another sauce pan combine olive oil and green onions to sauté for 1 minute. Add rice and stir and sauté for 2 minutes. Add 2 tablespoons of Grand Marnier and stir until liquid is absorbed. Add the broth in stages, stirring occasionally until rice is tender. Stir in the shaved chocolate.

For chicken livers, melt butter in large skillet over a medium-high heat. Sprinkle livers with the salt and pepper and dust with flour. Sauté the livers until pink in the center for about 2 minutes and remove to a plate.

Add ¼ cup of Grand Marnier and remaining ½ cup of broth to the skillet. Reduce to a glaze, stirring up the tasty bits on the bottom of the skillet - about 4 minutes. Place livers back in the skillet and stir to coat in glaze. Divide risotto among plates and spoon livers and pan juices over.

Serve and enjoy!

Yields: 6 servings
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CARIBBEAN CHICKEN

4 boneless chicken breasts
4 slices of smoked ham
2 tablespoons of Honey - (30ml)
2 Bananas split lengthwise
1 teaspoon of Salt - (5ml)
White pepper to taste
3 tablespoons of all-purpose flour - (45ml)
3 tablespoons of shredded coconut - (45ml)
1/4 cup of plain bread crumbs - (60ml)
2 Eggs, beaten
1/8 cup of vegetable oil - (30ml)
1/8 cup butter - (30ml)

Preheat oven to 350°F - (175°C)

Wrap chicken breasts in plastic wrap and pound them flat. Place a slice of ham on each piece of chicken. Drizzle with some honey and place a large piece of a banana slice over the ham. Roll the chicken breast with the banana at the core and refrigerate to firm, about 1 hour. Season the rolled chicken with salt and white pepper and dredge through the flour. Set aside.

Combine the coconut with the bread crumbs in a flat bowl and set aside. Dip the floured chicken rolls in the beaten eggs, and coat them with the coconut-and-bread crumb mixture.

In a large skillet, sauté the chicken breasts in pre-warmed vegetable oil over medium heat for about 2 minutes on each side, or until lightly coloured.

Place the fried chicken rolls on a buttered cooking sheet and bake in for 35 or 45 minutes, until chicken is cooked through.

Serve and enjoy!

Yield: 4 servings
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KHOLBASA-STUFFED CHICKEN LEGS WITH SWEET PEPPER, HONEY AND ONION COMPOTE

Compote
1 medium onion thinly sliced
½ red bell pepper, thinly sliced lengthwise
½ yellow bell pepper, thinly sliced lengthwise
½ green bell pepper, thinly sliced lengthwise
1 tablespoon of olive oil - (15ml)
1 tablespoon of dry white wine - (15ml)
1 teaspoon of corn syrup - (5ml)
1 teaspoon of honey - (5ml)
1 teaspoon of maple syrup - (5ml)
1 tablespoon of white wine vinegar - (15ml)
1 cup of canned low-salt chicken broth - (250ml)

Chicken
4 ounce Kholbasa sausage, cut into 1/2-inch pieces
1 large egg
1 tablespoon of whipping cream - (15ml)
4 large chicken legs, skin and bones removed
Chopped fresh parsley
Clarified butter

Preheat oven to 500°F- (250 C)

Separate one cup of this mixture and blend in a food processor until smooth. Return the puree to the compote and continue to simmer for a few more minutes and season with salt and pepper. This can be made in advance and chilled for up to 2 days. It should be served warm.

To make the clarified butter, melt butter slowly over low heat until foam rises to the top. Skim off the foam and carefully remove the clear liquid. This is the clarified butter. The foam is the impurities and salt, the milky liquid on the bottom is whey. This makes approximately ½ cup of clarified butter which can be stored in the fridge indefinitely.

Pound each boneless chicken leg between two sheets of waxed paper to 1/3-inch-thick rectangle and season with salt and pepper.

For the filling place sausage, egg and whipping cream into the food processor blend until the sausage is finely chopped. Spread sausage filling over chicken legs. Be sure to leave a ½ inch border on short sides. Starting at long side, roll up chicken as you would a jelly roll.

Place four 9x7 inch foil squares on work surface; butter the foil with clarified butter. Place one chicken roll at the center of each square. Roll up foil tightly around the chicken.

Lay chicken rolls on a baking sheet and bake for about 25 minutes or until chicken is cooked through.

To make the compote, combine all the peppers, onion, olive oil, wine, syrups and vinegar in a heavy saucepan. Cover and cook for approximately five minutes, stirring often. Add the stock and simmer for approximately 25 -30 minutes until the vegetables are tender.

Plate the chicken on top of the compote and garnish with fresh herbs.

Serve and enjoy!

Yields: 4 servings
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Recipe courtesy of Chef Georges Laurier, Executive Chef & owner of Laurier Sur Montcalm in Hull, Quebec.