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.

Ingredients

• 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

Ingredients

• 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

Ingredients

• 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.

Mushroom Ragout with Polenta

Mushroom Ragout with Polenta

Recipe by William Colsher

Yield: 2 servings

Ingredients

For the Mushroom Ragout


• 1 lb. Assorted Mushrooms
• 1/4 cup Diced Onion
• 4 Tbs Extra Virgin Olive Oil
• 1 clove Garlic, minced
• 2 Tbs Chopped Parsley
• 1 Tbs Chopped Thyme
• 1/4 cup Dry Marsala
• 1 cup Beef or Vegetable Stock
• 1/2 cup Cream
• 1 Tbs Julienne Basil

For the Polenta


• 2 Cups Water
• 1/2 Cup Corn Meal
• 1/2 Cup Grated Parmigiano Reggiano

Cooking Directions

Make the Mushroom Ragout






1. Clean the mushrooms carefully. Feel free to rinse them in running water. (Alton Brown dispelled the myth of the "mushroom sponge" years ago.)





2. Halve or quarter large button or Cremini mushrooms, de-stem and slice Shiitakes, roughly chop oyster mushrooms. The pieces should be fairly uniform and about twice as big as you want then to be in the final ragout.
3. Heat the olive oil in a pan large enough to hold the mushrooms in one batch.
4. Saute the onions until they become translucent.





Reduce! Reduce! Reduce!



5. Add the mushrooms to the onion mixture, salt lightly and saute over medium heat until the mushroom liquid has reduced to a syrup.
6. Lower the heat and add the garlic. Saute about a minute, until the garlic is fragrant.
7. Add the parsley and thyme and saute another minute, mixing well.
8. Add the Marsala, deglaze, and reduce to a syrup again.
9. Raise the heat and add the stock. Simmer until reduced by half.





10. Add the cream and continue to simmer until the mixture coats the back of a spoon.
11. Set the mushroom ragout aside off heat, covered.

Make the Polenta


12. In a medium saucepan whisk the corn meal into the water or stock and bring it to a boil over high heat, whisking continuously, until it begins to thicken.
13. Reduce the heat to low and cook for another 10-15 minutes, whisking occasionally, until the corn meal is fully cooked and creamy.
14. Stir in the Parmigiano.
15. Taste the mushroom ragout and adjust the seasoning if necessary.
16. Divide the polenta between two bowls, top with the mushroom ragout, sprinkle on the basil and serve immediately.

Notes:

I tend to prefer using beef stock to accentuate the meaty flavor of the mushrooms. Nevertheless, this recipe can easily be a very filling Meatless Monday main course by using vegetable stock. In that case I'd suggest heating the stock and adding half an ounce of dried Porcini mushrooms to it 15 minutes before starting. Then lift out the Porcinis, strain the stock, and add both in step 9.