Sunday, January 13, 2008

A GARDENER'S WINTER PRAYER ~ 'THANKS FOR THE MEMORIES' / CHAMPAGNE CHICKEN with WILD MUSHROOMS & WINTER SQUASH RISOTTO

"Winter must be cold
for those with no warm memories."
~From the movie An Affair to Remember


~ Fond memories




CHAMPAGNE CHICKEN with WILD MUSHROOMS
~ Good... good ...good ...
thanks to 'memorable' old preserved 1987 recipe from Bon Appetit
_______
4 whole boned and halved chicken breasts
1 cup flour
coarse salt & fresh ground black pepper
1/4 cup clarified butter
8 oz. wild mushrooms (shiitake, oyster, or morels (if lucky)
or mixture of baby bellas and domestic
3 Tbsp. minced shallots
3 Tbsp. Madeira
1/2 cup Champagne plus SPLASH
1/2 cup heavy cream
4 oz. (room temp) unsalted butter
minced fresh thyme & additional fresh sprigs
minced fresh rosemary
  • Preheat oven to 425-degrees. Grease large baking dish with butter or Pam.
  • Pound chicken between sheets of waxed paper until 1/2 thick. Season with salt & pepper. Dredge chicken in flour, shaking off excess.
  • Heat clarified butter in large skillet. Over medium-high heat, saute chicken in batches (do not overcrowd) until golden brown. Remove from heat.
  • If necessary, add a bit more butter and saute mushrooms and shallots until limp. Add Madeira and ignite with flame. Add 1/2 cup Champagne and stock. Simmer until reduced by 2/3, about 10 minutes. Add cream, bring to boil, reduce heat and cook until slightly thick. Adjust seasonings.
  • Plop chicken in oven and bake about 5 minutes. Add SPLASH of champagne and whisk in 1/4 cup butter, 1 Tbsp. at a time.
  • Divide chicken among hot plates. Spoon sauce over. Garnish with fresh herbs and the extra sprig of rosmary. (4 servings)
__________
WINTER SQUASH RISOTTO
~ Remember ... some squash pieces should remain whole, the rest
melting into a golden hue.
4 Tbsp. unsalted butter
1 large chopped onion
1-2 cups diced peeled butternut squash
5 cups organic chicken broth (maybe a touch more)
1 1/2 cups Arborio rice
1/2 cup white wine
1/4 -1/2 cup grated Parmesan cheese
fresh minced parsley
  • Melt 3 Tbsp. in heavy skillet. Over medium heat, saute onion until soft and light brown, about 10 minutes. Add squash and 1/2 cup stock. Cover pan and cook until squash is tender. Add rice and wine and cook until absorbed, stirring occasionally. Add 4 cups stock and simmer (uncovered) until completely absorbed, stirring occasionally (about 30 minutes).
  • Add 1/2 cup stock and stir until rice is tender and creamy, adding more if too thick. Mix in remaining butter and Parmesan cheese. Season to taste.
  • When serving, top with fresh minced parsley. (4-6 servings)

4 comments:

jodi said...

More delicious temptations, although I'm fresh out of champagne...I love the fern photo, which is just so rich and green and happy-making.

joey said...

Thanks, jodi ... love the fern, too large to winter on sunporch so adopted by my son. The beloved old English chimney pot was dragged north from Amelia Island.

Catherine said...

That is a gorgeous fern..great capture too! And I love your fond memories collage..all beautiful!And the quote..how true~from one gardener to another!! :D Your Champagne chicken and wild mushrooms sounds delicious!
So much fun catching up..but I'm getting so hungry!! :)
And Thanks for your condolences on my Cowboy's loosing the big game.:(
very kind of you..meant a lot!~ I am still heart broken!!
Hug's,
Cat

joey said...

There is always next year for 'your Cowboys', Cat! Do so wish our dear, Matt, was not cut from the team ...