Now that’s technique! Our chef attacks the bird.
Actually he’s letting the inside juices drip into the pan.
This week our favorites were the Chichen Fricasse with Artichokes, the Chicken Cordon Bleu, and the Turkey Scaloppini Marsala. Kevin McKibbon, the chef, showed us a really cool way to debone chicken legs in order to stuff them but I have no pictures. You’ll just have to take the class.
Onto the Fricasse:
After dredging in flour and searing the eight pieces of the cut up chicken in butter they were held. Onions were sweated until transparent and flour was added to form a roux. White wine deglazed the pan then the artichoke bottoms were added with chicken stock and simmered. The chicken was added back, covered, and baked at 325° for 45 minutes. The cassoulet was removed, then the chicken was removed from the pan and we made the sauce: cream, mustard and artichoke quarters. The sauce was laddeled over the braised chicken. Yummy.
Next entrée: the Chicken Cordon Bleu:
This Cordon Bleu was special; it was made with smoked Gouda and rosemary ham, then drizzled with butter and served with a shallot – portabella mushroom sauce.
Our final contestant:
the Turkey Scaloppini Marsala. We pounded the turkey breasts thin, dredged with seasoned flour, and sautéed on both sides. The sauce was a butter, portabella, sundried tomato, and marsala reduction. That sauce could be put on lots of things.
Away at Chez Boucher 