Submitted by Russell Scott, Executive Chef, Isleworth Country Club, Windermere, Fla.
Serves 4
Mustard Pan Gravy
Amt Ingredient
1 1/2 lbs. chicken bones
4 ozs. finely diced slab bacon
1/2 cup onions, chopped
1/4 cup leeks, chopped
1/4 cup carrot, chopped
1/4 cup celery, chopped
2 parsley stems
1 bay leaf
1/4 tsp. cracked black peppercorns
1/4 tsp. dried thyme
6 tbsp. all-purpose flour
3 cups chicken stock, hot
2 tbsp. whole-grain mustard
salt and pepper to taste
Chicken
Amt Ingredient
1 3-lb. chicken, cut into 8 pieces
2 cups buttermilk
1 tbsp. dried oregano
salt to taste
1/2 cup plus 2 tbsp. Old Bay seasoning
2 tsp. ground pepper
2 cups all-purpose flour
Succotas
Amt Ingredient
2 tbsp. unsalted butter
1/4 cup finely diced onion
1/4 cup finely diced red bell pepper
3/4 cup butternut squash, diced and blanched
3/4 cup fresh sweet corn kernels
3/4 cup blanched fava beans
salt and pepper to taste
1 tbsp. chopped flat-leaf parsley
To Make the Mustard Pan Gravy
Procedure:
• Roast chicken bones in a 325-degree oven until lightly browned.
• In a medium pot, cook bacon until crispy and fat is rendered. Remove bacon with a slotted spoon and set aside for garnish. Add the onion, leek, carrot and celery to the pot with the hot fat, until they are lightly browned. Add the parsley, bay leaf, peppercorns and thyme and continue to cook for a few more minutes.
n Sprinkle the flour over the vegetables and cook and stir for a few minutes. Add the hot stock and stir until smooth. Simmer for 20 to 30 minutes, strain, stir in whole-grain mustard and adjust seasoning.
To Make the Chicken
Procedure:
• Combine the chicken with the buttermilk, oregano, salt, pepper and the 2 tablespoons of the Old Bay. Mix well, cover, and marinate for 24 hours and up to two days and no more than three days.
• When ready to cook the chicken, heat a large pot of oil to 350 degrees and preheat oven to 350 degrees. Combine the flour and the remaining 1/2 cup of Old Bay. Mix well.
• Remove chicken from buttermilk and let excess drip off. Dredge the chicken in the flour mixture and let sit several minutes. Dredge the chicken in the flour again and then deep-fry just until crisp and light golden brown. Transfer to a roasting rack set on a sheet pan and bake until chicken reaches an internal temperature of 160 degrees, about 20 minutes.
To Make the Succotash
• Melt butter in a medium skillet and cook onion and bell pepper until soft. Add squash, corn and fava beans and heat through. Season to taste with salt and black pepper. Stir in parsley and serve.
To Assemble
• Place 2 pieces of fried chicken on each plate; spoon succotash onto plate and drizzle the plate with gravy.
Braised Swiss chard
Yield 4 portions
Amt Ingredient
1 lb. Swiss chard, cleaned
1 oz. butter whole
4 ozs. onions, smoked small dice
1 clove garlic cloves, minced
1 cup chicken stock
to taste salt and black pepper
Procedure:
• Clean the chard by washing and removing the leaves from the stems. Mince the stems and roughly chop the leaves; reserve for service.
• Hot-smoke the peeled, ½-in. thick sliced onions as follows:
Organize the following items: 1 each 4-inch hotel pan lined with foil; 1 each 2-inch perforated hotel pan sprayed with vegelene, and 1 handful of fine wood chips, 1 each 2 in full size hotel pan.
• Place the onions on an oiled perforated. Place the wood chips into the center of the deep hotel pan on the foil. Place the deep hotel on the stove the wood chips directly over the burner. Cover the pan loosely with foil and turn on the flame. Once smoke starts to appear place the onion pan into the deep pan. The onion pan must be at least 2 inches above the wood chips in the pan below to avoid excess heat and contact. Smoke for between 3 minutes ONLY! Remove from the smoker and cover the smoker again with foil until it cools down at which time the smoldering chips should be quenched with water and thrown away.
• Cool and dice up the onions
• Heat the butter in a large skillet to encourage quick liquid evaporation, add the smoked onions and garlic and lightly brown, add the chard stems first and sauté for 5 minutes then add the leaves and cook until tender add stock if necessary, cook uncovered until tender and almost dry. Adjust seasoning and serve.
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