Sunday, May 12, 2013

Chicken Breast, wild Mushroom Ravioli

I just felt like cooking, just had this urge of doing something nice, something tasty. I went into the walk in fridge and there was this chicken lying, just calling out my name: "Come here, take me, cook me!!!!!"

How could I resist?

I took the chicken gently and off I went into the kitchen. I first deboned carefully the breasts, making sure the wing bone is nice and clean and then leaving the skin on. Then I took the legs off ready to be braised. The just would be made from the bones, so I chopped them roughly together and in a hot pan and a little olive oil roasted them till they were nice and brown. Adding some carrots, onions and celeriac, I roasted everything a little longer. Then the tomato paste and of course the wine. Ahhh, the smell was just wonderful and I knew already that the chicken would be happy with the result, hehehehe.

Anyway, I braised the legs on low temperature in the stock and when they were nice and tender I took them out, reducing the stock till it was strong and powerful

Then I took some lovely wild mushrooms, sauteed them with onions and garlic, added at the end the chopped chicken legs and some spinach for color. That was then my filling for the ravioli.

So I just had to roast the chicken breast, do some lovely, crunchy fresh vegetables and voila, my chicken dish was done......sounds easy? It is.........sort of, I have to admit, it is a little time consuming to braise the leg, make the pasta dough, finish off everything and was worth every little move, every taster.

That is why sometimes I just cook a dish, this chicken is not on the menu and I only made 2 portions.....just for fun. It relaxes me, other people do yoga....not me, I cook, it takes my mind off the everyday hassles going on around me, it makes me ME again.

Ahhhhhh, now you want the recipe? I thought so, then let me share it with you. Just one more word of is a little labor intensive, but worth the while making it

5 ea Chicken, whole
500 g Pasta dough
100 g Wild mushrooms
25 g Onions
15 g Garlic
100 ml White wine
150 g Spinach
25 g Basil
30 g Butter

250 g Broad beans
250 g French beans
250 g White asparagus
250 g Carrots
30 g Butter

Debone the chicken, keeping the wing bone and skin on the breast
Roast the bones till brown, fry the legs in a little oil
Then braise the legs with the bones together till tender
Strain the sauce off and discard the bones
Debone the legs and keep the meat for the ravioli
Chop the onions and garlic finely.
Sauté in olive oil
Chop the mushrooms and add them to the sauté
Deglaze with the white wine, add chopped chicken leg
Simmer till all liquid has evaporated
Add the roughly chopped spinach
Season to taste and cool the mix down

Roll out the pasta dough thinly.
With the pasta dough and filling make half-moon shaped ravioli
Blanch them in water then shock in ice water
Drain off the water and add some oil to the ravioli to prevent them from sticking together

Blanch the vegetables and roast the chicken breast
To finish the plate, heat the ravioli and fry them without color in a bit butter and basil julienne
Heat the vegetables up and season to taste
Have the reduced sauce ready
Plate everything nicely on a plate

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