Saturday, May 23, 2009

Cider Braised Chicken with chanterelle mushrooms and sautéed Westport turnips (macomber turnips)

Take 2 whole chicken breast on the bone and split them in half

Sprinkle salt and pepper n top of them

Sautee in a medium hot pan with olive oil for 8-10 minutes turning frequently

After chicken is brown on all sides remove from pan to rest and drain sauté pan

Put pan back on stove on medium high heat

Add one and a half cups of apple cider

One and a half cups of fruity white wine

A half a cup of cream

A Tablespoon of Dijon mustard

And a tablespoon of chopped fresh sage leaves

Reduce by half on medium high and add chicken back to sauce when the sauce has thickened

Add a cup of chanterelle mushrooms (have them sliced-any kind of mushroom will do)

Place the cover on pan for 3 minutes

Check after 3 minutes and serve

The turnips-peel and slice one large turnip

In a large sauté plan over medium heat melt a tablespoon of butter and a ¼ cup of olive oil

When melted and oil in pan starts to simmer add the sliced pieces of turnips covering the entire pan

Sauté on medium heat for at least 5 minutes.

Check to see if it’s browning at 3 minutes

Continue to turn them until you can cut the turnip with a salt/

Add salt and pepper.

Right before serving add additional fresh herbs-parsley, marjoram, thyme, etc.


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