The entree at our Fall Dinner was a pressed chicken served over carrot puree and buttered Brussel leaves. We used real bricks for this, but you can use anything heavy to press on the chicken (canned foods wrapped in foil work well). The pressing creates a crispy skin and doesn't compromise the moisture at all. The crispy chicken, a creamy carrot puree and the perfect assortment of fall veggies. need we say more ? mmm. photos & full recipes below.
All Photography + Food Styling by Karen Mordechai
Pressed Chicken with Porcini Mushrooms, Chestnuts and Cipollini Onions Serves 4
4 chicken breasts, skin on and de-boned 2 tbl butter 20 cipollini onions, blanched and peeled 1 c (roasted) chestnuts, quartered 1 ½ oz dried porcini mushrooms ½ c dry white wine salt and pepper
Season the chicken breasts with salt and pepper on both sides. Heat a large skillet and coat in olive oil. Add chicken to pan skin side down. Cover chicken with something flat and weight down with something heavy like a brick wrapped in foil or large cans. Cook for 20-30 minutes in medium high heat or until the chicken releases easily from the pan. Remove chicken and reserve. Lower the pan on medium heat. Add butter, onions and chestnuts. Cook for 3-4 minutes. Add the mushrooms and wine. Reduce by half. Add chicken back in to pan skin side up. Cook for 2-3 minutes. Finish with 1 tbl of butter or olive oil.
Carrot Puree Serves 4 10 large carrots, peeled and cut into chunks 1 large onion 1 qt chicken stock ½ c cream salt and pepper to taste
Boil carrots and onions until tender and falling apart when pierced with a fork. Strain and puree in a food processor with cream, salt and pepper until smooth.
Buttered Brussel Leaves Serves 4 2 pints brussel sprouts, pulled apart into leaves 1 clove garlic, smashed 1 tbl butter 1 tbl olive oil
Heat olive oil and butter in a large sauté pan. Add garlic and cook until barely browned. Remove from pan. Add brussel leaves and sauté until bright green, approx 5 minutes.
Recipes Courtesy of Casey Solomon for Sunday Suppers