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Recipe for Success August 2010. |
Sautéed Chicken with Mushrooms and Asparagus; Medley of Rice and Roasted Garlic. More moving parts here than I normally send out, but this is very worth it. You’ll keep this recipe around forever! |
Recipe for Success can sell your home! Call or email me and I will show you how. |
Each month is a new page in my personal Maisonette Cookbook. Print out the downloadable copy listed below. |
When you register on this page I will send you the recipe for Maisonette Chocolate Mousse! In addition, you will receive my favorite recipes from Maisonette about once a month. If you are already a member don’t do a thing. Just let me know what‘s cooking! |
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 A Maisonette Recipe... Sautéed Chicken with Mushrooms and Asparagus
Medley of Rice and Roasted Garlic Ingredients - Serves 4
- 2 Whole chickens
- 10 oz. Medley of rice
- 1 lb. Medley of mushrooms
- 8-12 Cooked asparagus
- 2 Heads of garlic
- 1 large Carrot
- 1 large Onion
- 3 Shallots
- Butter, olive oil
- 1 Tomato, chopped
- 2 Red peppers
- 3 Eggs
- 1/2 cup Heavy cream
- 1 Bouquet garni
- 1 Bunch chopped parsley
- 1/2 gal. Chicken stock
Make the Sauce
- Take the breast and the leg from the chicken. Sauté the carcass in a large roasting pan until brown.
- Add chopped carrots and onions. After you get a rich brown color, add the red wine, tomatoes, bouquet garni.
- Reduce the wine by three-quarters, add the chicken stock. Reduce slowly.
- Strain the sauce, discard the bones. Salt and pepper to taste.
Make the Garnish
- Sauté the shallots with rice and cover with chicken stock. Cook the rice until done.
- Dice red pepper; set aside.
- Slice mushrooms and sauté with olive oil, keep warm.
- Debone the legs of the chicken and chop in the food processor, add the eggs and heavy cream. Salt and pepper to taste.
Cooking
- Mix some of the mushrooms with the chicken farce.
- Stuff the breast with the farce and add asparagus tips. (You can cut a pocket in the breast or pound it a little, roll it, and then tie with butcher’s string before cooking.)
- Thoroughly brown the chicken in a heavy pan. When golden on all sides, transfer to a 375 degree oven for 15 to 18 minutes.
- Soak the garlic in olive oil and then roast the whole heads in tin foil at the same time the chicken is cooking.
- Add the diced red pepper to the rice. Keep warm.
- Finish the sauce with butter. Salt and pepper to taste. Add chopped parsley.
Service
- In the center of the plate, place the rice topped with some mushrooms.
- Slice the chicken and arrange the meat on top; cover with sauce.
- Place some cooked garlic cloves around the plate.
Nat's Notes
- Lots of moving parts here, but a very gratifying result. This is a recipe you will keep in your back pocket when you need a combination of “Wow!” and comfort food.
 Printable PDF version of this recipe!
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