Oven Seared Amish Raised Chicken 'Chop' with Morel Sauce
|Source:||Executive Chef Nick Seccia, The Herny Ford|
|URL - Link:||www.thehenryford.org|
Chef Nick Seccia, executive chef for The Henry Ford in Dearborn, shares one of his signature creations: A flavor-infused chicken breast modeled after a pork chop!
|Number of Servings:||6|
6 airline-cut Amish raised chicken breast (6-8 oz. each)
6 slices thick cut hickory smoked bacon
1/4 Cup pure olive oil
2 Cloves garlic peeled
2 Tbsp. fresh parsley
2 Tbsp. fresh thyme
2 Tbsp. fresh basil leaves
2 Tbsp. Dijon mustard
1 Tbsp. organic apple cider vinegar
1/2 Tbsp. Kosher salt
1/2 Tbsp. ground black pepper
1 cup fresh Morel mushrooms sliced in half lengthwise and cleaned
1 large shallot minced
1 Tbsp. unsalted butter
2 Tbsp. brandy
1 cup roasted veal stock reduced from 2 cups
1/4 cup heavy cream
Kosher salt and ground black pepper as needed
1. Combine all ingredients except chicken and bacon, puree in a blender.
2. Remove the meat and skin from around the bone on the chicken.
3. Pour marinade over the chicken and marinate overnight.
4. Place chicken skin side down flat with the bone pointing away from you then roll the thin edge towards the chicken until rolled into a chop shape.
5. Stand chicken up so the bone is straight up then wrap the bacon around the bottom.
6. Roast at 350 degrees F for about 35 to 40 minutes or until the chicken is cooked through. 7. Serve with morel sauce.
1. Saute the mushrooms and shallots in butter until the shallots are clear and the mushrooms are tender.
2. Add the brandy and reduce until almost dry.
3. Add the stock and heavy cream reduce until thickened.
4. Season with salt and pepper.