Monday, March 12, 2012

In the Kitchen With Jason: Chicken with Mushroom-Wine Sauce and Roesti Potato Cakes

This meal was fantastically awesome. The only complaint (and it is a little one) is that it takes about 90 minutes to cook it if you do all the prep ahead of time.

Please make and eat this. You will thank me when you do.
Ingredients (it's a long list!):
  • 5 Yukon gold potatoes (about 1.75 pounds), peeled
    • I recommend that you do not peel your potatoes ahead of time as the outside of your potato will turn an odd color if peeled and stored overnight.
  • Kosher salt
  • Ground black pepper
  • 5 Tbsp butter, divided
  • 1 1/2 lbs bone-in, skin-on chicken breasts or thighs
  • 1 onion, quartered and then sliced
  • 2 cloves garlic, minced
  • 8 oz. mushrooms, sliced
  • 2 tsp paprika
  • 1/8 tsp cayenne
  • 1 1/2 Tbsp flour
  • 1 cup white wine
  • 1 cup chicken broth
  • 1/4 cup heavy cream
Directions (There are even more of these than there are ingredients):
  • Put the potatoes in a pot and cover them with water so that it is 2 inches over the top of the potatoes.
  • Bring the water to a boil and let it boil for 20 to 25 minutes.
  • Drain the water and put the potatoes in a bowl of ice water for 10 minutes to cool.
  • Remove the potatoes from the ice water after the 10 minutes and set aside.
  • Heat the oven to 400 degrees.
  • Heat a large ovenproof skillet over medium-high heat for 2 minutes.
  • Add the butter and let melt, about 1 to 2 more minutes.
  • Season the chicken with 1/4 tsp of salt and ground black pepper.
  • Add the chicken, skin side down, to the melted butter and cook for 4 minutes.
  • Flip the chicken with tongs and cook for anther 4 minutes.
  • Remove chicken to a plate and set aside.
    • The chicken will not be fully cooked yet, this occurs in a later step.
  • Add the onions to the pan the chicken came out of and cook for 4 minutes.
  • Stir in the garlic and cook for another 30 seconds.
  • Add the mushrooms and cook for 5 minutes stirring regularly.
  • Reduce heat to medium-low and mix in the paprika, cayenne, 1/2 tsp salt, 1/4 tsp pepper, and flour.
    • If the pan looks dry, you can add up to 2 Tbsp of  water to the pan.
  • Stir constantly for 2 minutes and then slowly add the wine, making sure to stir out all the lumps.
  • Once all the wine is all stirred, in add the broth and cream.
  • Bring the sauce to a boil and return the chicken to the pan, skin side up.
  • Put the pan in the oven and bake for 1 hour.
  • Now you have about 30 minutes to kill doing absolutely nothing with this recipe. If you want, you can start the potatoes later (so you will be cooking and cooling them now but cooking potatoes still doesn't involve much work).
  • Once you have waited 30 minutes, shred the potatoes with the large holes of a box grater.
  • Heat a large skillet over medium heat.
  • Stir 1 tsp of salt and 1 tsp of pepper in with the potatoes.
  • Put 2 Tbsp of butter into the heated pan.
  • Once the butter is melted add the potatoes to the pan and spread them evenly.
    • If you cannot make the potatoes 1/2 inch thick then you will need do 2 batches.
  • Cook the potatoes 7 minutes.
  • Remove the potatoes from the pan to a large plate
  • Put 1 more Tbsp butter into the pan.
  • Put another large plate upside down on top of the potatoes.
  • Using the sandwiched plates, flip the potatoes and slide them back into the skillet uncooked side down once the butter is melted.
  • Cook for another 7 minutes.
  • Remove the potatoes to a cutting board and cut into 4 pieces.
  • When to chicken is done in the oven serve each piece of chicken with a little of the sauce and a slice of potatoes.
If you actually have cooked through to this point, you have a delicious meal on your hands. If you have only read through to this point, you are going to be very hungry and should go back to the beginning of this post and start cooking. This recipe originally appeared in Dollars to Donuts.

Please enjoy!

-Chef Jason

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