Chicken two Ways
Sun Dried Chicken Fricassee
Handmade Chicken Ravioli w/ Chicken Soup Veloute & Fresh Mache
by Executive Chef Joshua Ingraham
3 Whole Eggs
1 Tbl Olive Oil
Salt & Pepper To Taste
Step 1: Pour your cup of flour into a bowl or onto a cutting board. Make a well in the center of the flour like a volcano and add your cracked egg into the well with the Olive Oil and seasoning.
Step 2: Using a fork gently start to whisk the edges of the flour into the center where the egg is. Allow the egg to absorb the flour slowly. Once all the flour is combined knead the dough for 10 minute and the cover with plastic to let rest.
Step 3: Bring some water to a boil with a touch of salt and a little bit of olive oil. While the water is heating up use a rolling pin to roll out your pasta into one flat sheet until you can see through the sheet if you held it up to a light.
Step 4: To make the filling we used a can of white chicken meat, shredded cheddar cheese, chives & a little bit of lemon juice.
Step 5: Now we’re going to brush the pasta sheet with egg and spoon out the mixture in a row as so there is room in between each spoonful. Next fold over the pasta sheet to cover the mixture and press down around your mixture to seal the ravioli. Using a cookie cutter cut around the mixture to form your raviolis.
Step 6: Place into the boiling water for 2-3 min then drain and I always like to pan sear them in a little butter to add a little texture and more flavor.
Sundried Tomato Chicken Fricassee w/ Chicken Soup Veloute
2 pounds of chicken
4 tablespoons of butter
2 medium-sized carrots, diced finely
2 celery stalk, diced finely
1 medium white onion, diced finely
Salt & white pepper
3 tablespoon flour
3 cups of chicken stock, boiling hot
1 cup of dry white wine
2 egg yolks
1/2 cup heavy whipping cream
Dash of fresh nutmeg
1 teaspoon of lemon juice
2 tablespoon butter, room temperature
1 tablespoon of Italian parsley, chopped
Step 1: Pat the chicken pieces down with a paper towel, and season with salt and pepper. Heat a large pot over medium-high heat and add 2 tablespoons of butter. Place a few pieces of the seasoned chicken in the pan skin side down, being careful not to overcrowd the pot. I recommend frying in batches to get a nice color on the chicken. Once the chicken pieces are nicely browned, remove them from the pot and set aside.
Step 2: Now add the remaining 2 tablespoons of butter. Sauté the mirepoix(carrots, celery and onions) over medium high heat and cook until tender. Season with salt and pepper to your tastes. Once the mirepoixhas softened, add the flour and stir to coat the vegetables. Continue cooking for about 30 seconds to 1 minute to cook off the flour.
Step 3: Add the wine to the pan and stir, picking up the browned bits on the bottom of the pan. Then add the chicken stock. The liquid should start to thicken a bit. Make sure the liquid covers the chicken and add additional chicken stock or water if needed. Taste for seasoning. Cover the pot and cook at a low simmer for 30-35 minutes.
Step: 4 Uncover the pot and increase heat to high. Let the sauce reduce and thicken. Once up to a boil and taste for seasonings, adding salt and pepper as needed. Add the lemon juice and a pinch of freshly grated nutmeg. Bring the heat down to a low simmer and add the braised onions and mushrooms; stirring well to incorporate.
Add 2 tablespoons of softened butter and chopped fresh Italian parsley to the pot and stir again. Serve the chicken fricassee with steamed rice or creamy mashed potatoes. Garnish with additional Italian parsley if desired.
Executive Chef Joshua Ingraham
Boston Symphony Orchestra & Tanglewood