Tuesday, October 30, 2012

Chicken Cordon Bleu with Brussels Sprout and Bacon Hash

I was flipping through the television the other day and ran across an episode of Tyler's Ultimate. This is one of Tyler Florence's shows on the Food Network where he takes a dish and makes what he calls his ultimate version of it. The episode was all about chicken cordon bleu, one of my favorite dishes since I was a kid. To go along with it, he made a Brussels sprout and bacon hash, a cranberry chutney and a roasted chicken jus. I drooled through most of the show. I was making my grocery list anyhow, so I quickly added all the ingredients to my list with the designs of making these dishes this week.

Tonight was the night. I was not disappointed. What a delicious and filling dinner this was! It did take quite a bit of work, I won't lie. And my cranberry chutney went the way of the garbage disposal (disappointingly) because I was trying to do four things at once and text, and well, let's just say the cranberries got a little overcooked. Oh well - they would've added the perfect balance to this fairly savory meal. Next time!

These recipes are straight from Tyler's page on Food Network.

Chicken Cordon Bleu
4 chicken breasts skinless and boneless
4 thin slices prosciutto di Parma
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons unsalted butter, melted
2 eggs
Extra-virgin olive oil

1. Preheat oven to 350 degrees F.

2. Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

3. Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

4. Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through. (I cranked my heat to 425 at 15 minutes and finished these at 425 for the last 15 minutes.)

5. Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

Brussels Sprouts and Bacon Hash
Extra-virgin olive oil
4 slices thick-cut bacon
4 sprigs fresh thyme
2 pints Brussels sprouts, cut in 1/2
1 pound fingerling potatoes, split down the middle
1/2 pound red pearl onions, peeled
Kosher salt and freshly ground black pepper
1/2 cup low-sodium chicken broth
2 tablespoons balsamic vinegar
1/4 bunch flat-leaf parsley, leaves roughly chopped

1. Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Add Brussels sprouts, potatoes and pearl onions.

2. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to 5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.

Roasted Chicken Jus
6 chicken wings
1 large onion, quartered
3 medium carrots, roughly chopped
2 stalks celery, roughly chopped
5 sprigs thyme
1 head garlic, cut in 1/2
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1/4 cup dry white wine
2 cups low-sodium chicken broth
2 tablespoons cold unsalted butter, cut into cubes

1. Preheat oven to 350 degrees F. In a roasting pan add chicken wings, vegetables, thyme and garlic. Season well with salt and pepper and drizzle with olive oil. Roast for 30 minutes until the wings are nice and brown.

2. Remove from the oven and set over medium-high heat on the stove top. Add white wine to deglaze and scrape the brown bits off the bottom of the pan using a wooden spoon. Add the chicken stock and continue to simmer for 5 minutes to reduce the liquid until about 1 cup remains. Remove from heat and strain through a china cap, pushing some of the vegetable pulp through the strainer with the back of a ladle - this will help thicken the jus slightly. Add the cold butter cubes to the jus and swirl until it melts. Season again with salt and pepper.

Cranberry Chutney (not pictured)
2 cups fresh cranberries
1/2 cup full-body red wine
1/4 cup sugar
Freshly ground black pepper

1. Add ingredients to a small saucepan and set over low-medium heat for 10 to 12 minutes until the cranberries are just cooked through and tender. You want them cooked through but not falling apart.

No comments:

Post a Comment