Chef Stephen VanHuelen
MDRD
Ingredients
- 4-5 oz extra virgin olive oil
- 3-4lb whole chicken, cut into pieces
- 1 spanish onion, sliced thin
- 10oz oyster mushrooms, whole
- 10ea garlic cloves, smashed
- 2oz brandy
- 6oz white wine
- 3 c chicken stock
- 2 tsp dijon mustard
- 2 bay leaves
- 5 oz heavy cream
- 2 sprigs oregano, fresh
- 1 lb marble potatoes
- 8 oz haricot verts (green beans), trimmed
- To taste Salt
- To taste Black Pepper
Directions
- In a wide rimmed pan or rondeau pan placed over high heat, drizzle the extra virgin olive oil let the oil come up to temperature. Carefully place the seasoned chicken, skin side down. Allow the chicken to develop a rich golden-brown color on all sides, taking approximately 15 minutes. Once done, transfer the chicken to a separate dish and set it aside, ensuring it remains moist and flavorful.
- Now, it’s time to introduce the finely sliced onion, garlic, and mushrooms, allowing them to sauté and develop a deep caramelization for about 15 minutes. This step is crucial for enhancing the taste profile of the dish.
- Once the onion, garlic, and mushrooms have achieved the desired caramelization, it’s time to add the marble potatoes, bay leaves, fresh oregano, and reintroduce the chicken to the pan. Elevate the flavors even further by carefully flambéing the ingredients by adding the brandy and white wine.
- Pour in the chicken stock, add the Dijon mustard to provide a subtle tangy note. Cover the pan with a parchment paper top or a “cartouche”. Allow the dish to simmer on low heat for 20 minutes, allowing the flavors to meld.
- Just before serving, introduce a touch of richness by pouring in the cream and adding vibrant haricot verts or green beans. Give the ingredients a gentle stir, allowing them to mingle and infuse the dish. Let the mixture simmer for a final 5 minutes, creating a harmonious marriage of textures and tastes.
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