Next up in our Cook Like series is a wildly popular one from chef Jonathon Sawyer of The Greenhouse Tavern – and one that I have been wanting to try for awhile.
Half Roasted Chicken in Brioche Bread w/ fresh black truffle, petit wood ear mushrooms & natural jus1 pc Pastry dough, puff pastry or brioche dough (approximately 1.5#) ½ Chicken, bone-in 1 stick Local cultured butter 1 Tbsp Chablis vinegar (or highest quality white vinegar you can afford) 1 cup Fresh herbs sliced (parsley, sage, chive, thyme…) 2 cup Cultivated mushrooms thinly sliced (petit wood ear, shitake doubloons) Salt & pepper
Purchasing and Prep
1) The simplicity of this recipe is foil for how much of a show stopper this dish is. It is a combination of two of my favorite things in the world: whole roast chicken and fresh baked bread. The presentation is just stunning.
2) This recipe relies on the high quality sourcing of tasty local ingredients.
3) So, in a mixing bowl combine butter, mushrooms, herbs, vinegar and S&P.
4) Preseason chicken twenty minutes before you are going wrap and cook it. This helps ensure even seasoning.
To wrap and bake
1) Roll dough out to 1/8th inch thick circle on a lightly floured surface
2) Use egg wash (egg & water equal parts) around the edges of the dough
3) Center chicken in middle of the dough with an inch of leg sticking out of the dough. Add mushroom butter to top of chicken
4) Work clock wise wrapping chicken in dough. Ensuring it is completely wrapped. No holes in the dough.
5) Cook for 60 mins at 350
6) Allow bird to rest for 15 minutes and allow juices to redistribute themselves. Carve and Enjoy!
For a side dish, Sawyer shares this simple but tasty veggie with a couple preparation ideas.
Whole Grilled Spring Peas40 pieces Fresh English Peas in the pod 2 ounces extra virgin olive oil 2 tablespoons course salt 1 cup thinly sliced radish 1 piece horseradish root 1 whole lemon -
This recipe, “Ohio Edamame,” can be done in two ways:
“Pot sticker” Style:
- Toss peas in olive oil and salt to coat.
- Place peas on hot flat griddle or cast iron pan. Add 2 ounces of water and cover.
- Allow steam to evaporate for about four minutes; peas should be a bright vibrant color with a pliable shell.
- Remove from heat, toss in bowl with salt, lemon juice and olive oil to coat.
- Place on serving platter, garnish with sliced radishes, finely grated horseradish root, olive oil and lemon zest.
- Bring an 8 quart pot of salted water to a boil; add peas blanch for about two minutes.
- Remove from water and shock in ice water; peas should be a bright vibrant color with a pliable shell.
- Toss in bowl with salt, lemon juice and olive oil to coat.
- Place on hot grill, until outsides are browned.
- Remove from grill, place on serving platter, garnish with radishes, finely grated horseradish root, olive oil and lemon zest.
This post is sponsored by Heinen’s. When making this dish at home, Laurie, the wine expert for the Avon store, says if she had to pick one wine for both dishes it would be the Mer Soleil Silver Chardonnay. This is an unoaked Chardonnay she says, that would be delicious with chicken – especially with the Chablis vinegar, fresh herbs and mushrooms. Since the wine does not see oak it has a clean and bright flavor profile and complements the vinegar and herbs, she adds. There is butter in the recipe and the cleanness of the wine would cut through the butter. The wine would pair with the peas and tame the heat from the horseradish. The lemon in the vegetable dish would pair with the citrus in the Chardonnay. This wine is regularly $29.99 but currently on sale for $19.99.