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Pot Roasted Chicken Recipe with Porcini Mushrooms | The Farmer’s Apprentice Chefs Box

[vc_row][vc_column width=”1/1″][image_with_animation image_url=”10373″ animation=”Fade In” img_link_target=”_self”][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text]For the month of February, Nomss is excited to partner with FoodiePages to feature the February Chef’s Box curated by David Gunawan of Farmer’s Apprentice in Vancouver. The CHEF’S BOX Subscription is a monthly subscription service that delivers small batch Canadian foods to your door, hand-picked by a top Canadian chef.

David Gunawan developed two brunch themed recipes this month. Chai Spiced French Toast, Classic Canadian Caesar and a Pot Roasted Chicken Recipe with Porcini Mushrooms, Poached Egg and Hollandaise Sauce.

Chef’s Box promo code at the end of this post.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”10364″ animation=”Fade In” img_link_target=”_self”][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text]

Pot Roasted Chicken Recipe with Porcini Mushrooms, Poached Eggs and Hollandaise Sauce

Serves 4 people

Ingredients:

Method:

  • Pre-heat oven to 400F.
  • Use an oven safe skillet large enough to hold the thighs and potato. Season the thighs and sauté in the duck fat garlic and onion – when the skin is starting to brown add the thyme.
  • Add sweet potato, season with salt and pepper and place in oven for 20 – 25 minutes. Remove the chicken from the pan and let it rest. Toss the potato and return to oven if not fully cooked or not crispy to liking.
  • On your stovetop, poach 4 eggs and steam 4 full leaves of kale.
  • Sauté mushrooms in olive oil.

 

Hollandaise Sauce

Ingredients:

  • 3 large egg yolks
  • 1 ½ tbsp water
  • 1 ½ tbsp lemon juice
  • ½ cup unsalted butter, melted
  • Sea salt

Method:

  • In a heatproof bowl or using a double broiler, whisk egg yolks with water constantly until mixture thickens, about 4 minutes. Remove from heat and stir in lemon juice.
  • Slowly whisk in melted butter until thickened. Season with salt. Serve sauce immediately, or keep warm on low heat, whisk occasionally.

Assembly:

1. Remove thighbone from each piece of chicken and cut in half.
2. Place a steamed kale leave on each plate.
3. Line each leaf with sweet potato hash.
4. Place 2 or 3 chicken thighs over the potato.
5. Add a poached egg.
6. Top lightly with hollandaise sauce.
7. Place porcini mushrooms on top or around the kale, chicken, egg tower… And add two shortbreads to each plate as a side with a dollop of spicy tomato jam.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][divider line_type=”No Line”][vc_raw_html]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[/vc_raw_html][divider line_type=”No Line”][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”10365″ animation=”Fade In” img_link_target=”_self”][vc_column_text]Pre-heat oven to 400F. Use an oven safe skillet large enough to hold the thighs and potato. We use All-Clad Tri-Ply Stainless Skillet that is safe to just throw in the oven.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”10366″ animation=”Fade In” img_link_target=”_self”][vc_column_text]Season the thighs and saute in the duck fat garlic and onion. If you don’t have duck fat available, unsalted butter works fine. When the skin is starting to brown add the thyme.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”10367″ animation=”Fade In” img_link_target=”_self”][vc_column_text]Add sweet potato, season with salt and pepper and place in oven for 20 to 25 minutes. Remove the chicken from the pan and let it rest. Toss the potato and return to oven if not fully cooked or not crispy to liking. Roast for another 5 to 10 minutes.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”10368″ animation=”Fade In” img_link_target=”_self”][vc_column_text]On your stove top, poach 4 eggs and steam 4 full leaves of kale. Saute mushrooms in olive oil.

Steaming the kale will soften it just enough while keeping the integrity of the greens. We like to submerge it into an ice bath to stop the cooking. This will also lift the green color pigmentation and stop it from turning yellow.

You can choose to use regular green kale, purple kale or in our case we picked dinosaur kale.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”10369″ animation=”Fade In” img_link_target=”_self”][vc_column_text]For the Hollandaise Sauce, in a heatproof bowl or using a double broiler, whisk egg yolks with water constantly until mixture thickens, about 4 minutes. Remove from heat and stir in lemon juice.

Slowly whisk in melted butter until thickened. Season with salt. Serve sauce immediately, or keep warm on low heat, whisk occasionally.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”10370″ animation=”Fade In” img_link_target=”_self”][image_with_animation image_url=”10373″ animation=”Fade In” img_link_target=”_self”][vc_column_text]Place a steamed kale leave on each plate. Line each leaf with sweet potato hash. Assemble the chicken thigh on top. Add a poached egg on top or to the side. Top lightly with Hollandaise sauce.

Place porcini mushrooms on top or around the kale, chicken, and eggs.

And add two Provisions Savory Shortbreads: Cheddar and Thyme to each plate as a side with a dollop of Manning Canning Spicy Tomato Jam.

.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”10375″ animation=”Fade In” img_link_target=”_self”][image_with_animation image_url=”10376″ animation=”Fade In” img_link_target=”_self”][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text]

Best enjoyed with a killer Classic Canadian Caesar! Followed by Chai Spiced French Toast.

We hope you like this recipe as much as we did! Let us know your comments below.

Purchase FoodiePages CHEF’S BOX – use promo code NOMSS for $10 off.

February’s Chef’s Box will be available beginning Feb 1st.

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