Monday, January 20, 2014

Stuffed Chicken Breasts with Mushroom Ragout

Stuffed Chicken Breasts with Mushroom Ragout
Recipe by William Colsher

This recipe was inspired by the "Rouelle of Four Story Hills Farm Poularde" in Thomas Keller's Under Pressure and the need to use up a batch of Modernist Cuisine At Home's "Shiitake Marmalade".

The dried mushrooms I used in the Mushroom Ragout are the "Forest Mix Mushrooms" from Chef Depot. Their website is a bit on the primitive side but service is excellent and the mushrooms are a bargain at $16.95 a pound.

The immersion circulator I use is the Anova model. It's inexpensive (relative to others) and works beautifully.

  • 2 Chicken Breast Halves
  • 4 Tbs Shiitake Mushroom Marmalade (recipe below)
  • Salt
  • Pepper
  • Transglutaminase RM
  • Mushroom Ragout (recipe below) 
Cooking Directions
  1. Carefully trim all excess fat and connective tissue from the chicken. Gently flatten the breast halves.
  2. Place the breast halves skin side down on an 18 inch sheet of plastic wrap. Season lightly with salt and pepper.
  3. Spread the mushroom ragout down the center of one of the breast halves.
  4. Carefully sprinkle the transglutaminase around the edges of the  mushroom breast half.
  5. Cover the mushroom breast half with the the other one, tucking it under so it makes solid contact with the transglutaminase coated areas.
  6. Roll the breasts as tightly as possible into a cylinder. Tie off the ends. Place the cylinder in an airtight container and refrigerate overnight.
  7. Place the chicken cylinder, still sealed in plastic wrap, in a sous vide bag and seal, removing as much air as possible without deforming the cylinder.
  8. Heat a water bath to 62 C and cook the chicken cylinder for 90 minutes.
  9. Remove the chicken cylinder from the water bath and unpack it. Gently dry it with paper towels.
  10. Carefully slice the cylinder in 1 cm. disks. 
  11. Place a bed of mushroom ragout on a plate and arrange three slices of the chicken on top.
  12. Spoon some of the mushroom gravy over the slices. 
  13. Serve with roasted potatoes

Shiitake Marmelade

Adapted from Modernist Cuisine At Home
  • 300 g Shiitake Mushroom Caps
  • 60 g Unsalted Butter
  • 60 g Shallots, finely minced
  • 100 g Water
  • 36 g Soy Sauce
  • 4 g Honey
Cooking Directions
  1. In a food processor fitted with the steel blade mince the mushroom caps. Pulse carefully - don;t let them become a puree.
  2. Melt the butter in a saucepan over medium heat and cook the mushrooms, stirring occasionally, until they are lightly browned and rather dry.
  3. Add the shallots to the pan and cook, stirring occasionally, until they are softened and translucent.
  4. Add the water, soy sauce and honey to the pan and stir to combine.
  5. Simmer until the mixture is slightly thickened.

Mushroom Ragout

Recipe by William Colsher
  • 1.5 oz Mixed dried mushrooms
  • 2 Tbs Shallots, finely minced
  • 2 cups Chicken Stock
  • 2 Tbs Unsalted butter
  • 2 Tbs AP Flour
  • Salt
  • Pepper
Cooking Directions
  1. Pick over the mushrooms and rinse quickly under running water then place them in a heatproof bowl.
  2. Bring 1 cup of the chicken stock to a simmer and pour it over the mushrooms. They should be completely covered. If necessary set a smaller bowl in top to hold them under the liquid.
  3. Let the mushrooms soak until they are completely softened.
  4. Lift the mushrooms out of the stock and chop coarsely. Reserve the soaking liquid.
  5. In a small saucepan melt the butter over medium heat, then add the shallots and cook until they have softened and become translucent. 
  6. Add the flour and cook, stirring, for a few minutes until the flour begins to color.
  7. Add the mushrooms to the roux and stir to combine.
  8. Carefully strain in the reserved mushroom soaking liquid, stirring and add the remaining chicken stock
  9. Bring the mixture to a boil, reduce the heat and cook until slightly reduced and thickened.
  10. Season to taste.


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