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Cooking on the Wild Side with Kirt Martin - Sumptuous Chicken
Posted on: October 12, 2007
Chicken and Apple Sausage Roulade Crepes with Asparagus topped with Brie Cream Sauce
Chicken and Apple Sausage
2 cups fresh apple cider; reduced to 1 cup
5 lb chicken breast with skin;; bones & tendons removed
3 oz dried apples; chopped
5 tsp. Kosher salt
2 tsp. fresh ground pepper
2 tsp. rubbed sage
2 tsp. fresh thyme
1/2 tsp. Cinnamon; ground
1 tablespoon fresh ginger; chopped
2 tablespoon chives; sliced
2 tablespoon parsley; chopped
Boil down the apple cider to 1 cup and chill. Grind the meat, skin and apples with a 3/8 in. plate Mix the ground chicken, reduced apple syrup and spices until well blended. Regrind a second time. Form into patties or stuff into hog casings. Grill or pan fry. When cooking this sausage do not use to high of heat as it can easily burn because of the high sugar content from the reduced apple cider. This can be frozen up to 2 months.
Crepes
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 each large eggs
2 tablespoon butter; melted
1/8 tsp. kosher salt
Combine all ingredients in a food processor or blender and process until smooth. Cover and let stand for 30 minutes to allow the flour to absorb the liquid and give the gluten in the flour a chance to relax. For a basic savory crepe add 1-1/2 tablespoon of sugar and reduce the salt by half. You cam make the crepes ahead of time and store in between waxed paper and hold in a warm oven, or place in a zip bag and freeze for up to a month.
Brie Cream
1 tablespoon Butter
1/2 tsp. garlic; minced
2 tablespoon shallot; finely chopped
1/4 cup dry sherry
2 cups heavy cream
4 oz. Brie; skinned, grated
2 tablespoon Dijon mustard
1/4 cup tomato, skinned, seeded, diced; to garnish
1 tablespoon chives, sliced; to garnish
In a sauce pan over medium heat add the butter, garlic and shallots cook until translucent, add the sherry and reduce by half. Add the cream and simmer for 5 minutes. reduce the heat , add the brie and Dijon mustard and mix until smooth. adjust the taste with Kosher salt and pepper. Garnish with the diced tomato and chives.
Dijon Crusted Chicken Breast with Herb Breading topped with Provencal Sauce.
Dijon Marinade
1/4 cup garlic; chopped
1 tablespoons Mediterranean or Greek oregano; dry
1 1/2 tablespoon thyme; chopped
1 1/2 tablespoon tarragon; chopped
1 tablespoon rosemary; chopped
1/2 tsp kosher salt
1 cups white wine
1 cups whole grain mustard
2-1/2 lb Dijon mustard
1 cups salad oil
If substituting dry herbs for fresh use 1/2 the amount of fresh. Process until smooth. Brush on chicken, Lamb or upland game birds before grilling. This recipe is more than you will need but it holds well in refrigerator.
Herb Breading
1 qt dry bread crumbs
2 tsp. rosemary; chopped
2 tablespoon Italian flat leaf parsley; chopped
1 tsp. thyme; chopped
1/2 tsp. rubbed sage; or 1 tsp fresh flat leaf
1-1/2 tsp. garlic; minced
3 tablespoon Butter; melted
1/4 cup parmesan cheese; grated
1/4 tsp. fresh ground pepper
1 tsp. kosher salt
In a food processor pulse all ingredients until well mixed. Yield is 1
Quart or 12 ounces.
Provencal Sauce
2 tablespoon Butter
1 cup mushrooms; sliced
1 tsp. garlic; chopped
1 tablespoon shallot; chopped
1/4 cup red burgundy wine
1/4 cup chicken stock
1 cup ripe plumb tomatoes or canned; chopped
1/4 cup leeks; sliced
1 tsp. parsley; chopped
1 tablespoon basil; chopped
1/2 tsp. Greek oregano; dry
1/2 tsp. rosemary; chopped
1/2 tsp. tarragon; chopped
1/4 cup green onion; sliced
1 cup heavy cream
kosher salt & fresh ground pepper; to taste
In butter, saute’ mushrooms until caramelized, add garlic shallot cook for one minute, de glaze with red wine and chicken stock. Reduce the liquid by half. Add plumb tomatoes, leeks, herbs, cook 2 minutes add heavy cream and green onion. Add salt and pepper to taste.
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