Chicken and Dumplings
Alex Shalev, CRU Kitchen & Bar
Demonstrated at Green City Market on February 23, 2013
Roasted chicken breast and braised leg with sweet potato dumplings, roasted sunchokes, shiitake mushrooms, basil and apple cider jus.
- 1 whole chicken from GCM vendor
- 3/4 lb. kosher salt
- 1/2 lb. sugar
- 1 gal. water
- 2 garlic cloves, minced
- 1/4 bunch parsley, stemmed and chopped
- 1 carrot, small diced
- 2 celery ribs, small diced
- 1 white onion, small diced
- 2 garlic cloves, sliced
- 1 sprig thyme
- 1 bay leaf
- 1/2 gal. apple cider
- 1/2 gal. chicken stock
- Vegetable oil, salt and pepper for seasoning
Combine water, salt and sugar in a pot. Heat until all is dissolved, then cool. Immerse chicken in this brine and refrigerate over night. Remove chicken from brine, rinse and pat dry. Cut into 4 pieces, separating the 2 breasts from the legs and thighs.
Marinade the chicken breasts with vegetable oil, garlic and parsley, season with salt and pepper and cook in oven at 180- 200°F until internal temperature is 155°F (about 2 hrs.)
Season legs with salt and pepper and brown in dutch oven on medium heat. Remove and replace with carrot, celery, onion, garlic, thyme, bay leaf. Add apple cider and reduce by half. Add chicken stock and legs back to the pot. Cover and cook in a 250°F oven until chicken is fork tender (about 1.5 hrs.) Remove the chicken from the pot and cool to room temp. Discard the skin and pull the meat off the bone. Reserve meat. Remove and discard the bay leaf and thyme. Reduce the braising liquid by 1/4 and reserve.
- 1 lb. sweet potatoes, peeled and diced
- 1 farm fresh egg
- 2 tsp. chives, sliced
- 1 cup flour
Cook potatoes in simmering water until soft. Remove from water and puree in a food processor until smooth. Keep water simmering on stove. While sweet potato puree is still hot add egg, chives and flour and mix completely. Roll out dumplings and cook in the simmering potato water. Dumplings are ready when they float to the top of the water. Remove from water and use immediately or ice and store for up to 2 days.
- 6 small sunchokes
Trim dark spots from sunchokes and cook in simmering salted water until tender (about 10 min.)
- 8-10 small shiitake mushrooms, quartered
In a large sauté pan on medium heat sauté the breasts until skin is crispy. Remove and rest. Add 2Tbsp butter to the same pan and brown. When butter is golden brown add dumplings and pan fry until crispy. Add sunchokes, mushrooms and chicken leg meat. Cook for about 1 min and add the chicken braising liquid.
Carve the chicken breasts. Spoon the chicken dumpling mix into a bowl and top with the sliced chicken breast. Garnish with micro basil.