JHS Loc: Carmichael, CA

I wanted to post a picture of the dish, but my family smelled the flagrance of if and told me “Dad, just serve it and stop with the photography already”, so I did. The other reason for not posting a picture is that the chicken, sauce, and sauce covered risotto like rice were white on a white plate and that looked kind of bland.
Here is the recipe: Note: if you are health food conscious then this is definitely NOT the dish for you. It is not only calorie enriched, but also cholesterol enhanced. You can feel your veins and arteries screaming as you consume it, but your taste buds will be sighing with moans of pleasure!

Chicken with Really Good Super Excellent Fine Sauce
Stock:
2 leeks cut into 1/4" rings
½ Onion chopped
5 stalks of celery chopped
2 medium carrots chopped
4 anchovies, minced
1 T white miso paste
8 oz dry vermouth
12 tips of chicken wings or some throw away parts of chicken with bones uncooked
1 box of chicken broth
½ large jar of “Better than Bullion” chicken extract
16 C water
2 bay leaves
1/4 handful of dried thyme (note: consider the hands medium sized)
½ handful of dried tarragon
½ handful of dried chervil
½ stick of butter

Saute the vegetables in the melted butter in a Dutch oven, then add the anchovies, miso paste, dry vermouth, and chicken broth. Mix the chicken extract with the water with a whisk, and add that. After it comes to a boil add the chicken wing tips(optional: but if you have them use them) then the herbs and bay leaves.

Poaching the Chicken:
4 whole boneless, skinless chicken breasts
Add to the above stock, and allow to SIMMER until the internal temp of the chicken reaches 160°F. Remove the chicken and allow to rest, covered with foil on a plate.

Making the Rice:
1 C rice
2 -3 C of the stock, strained
1 - 2 shallots minced
1/3 red bell pepper, minced
1/3 green bell pepper, minced
Butter
a heavy pinch of Saffron

Place about 2 T of butter in a sauce pan and melt. Add the minced shallots and the minced bell peppers then saute until soft, the shallots should NOT be dark. Add, then add the rice and stir around to coat the rice with the butter, bell peppers, and shallots. Add the strained stock and the saffron. Cook until no bubbles, cover and set aside for the rice can absorb the remaining moisture.

The Super Excellent Fine Sauce:
NOTE: you have two options here: (1) blend the stock/broth with a hand blender or (2) Do NOT blend the stock/broth and instead strain it before adding all of the below ingredients and cooked mushrooms.

2 cans of creme of chicken soup
2 C of heavy cream
3/5 C sliced mushrooms
½ C sliced Shiitake mushrooms
6 T Butter
6 T flour
salt & pepper

First make a roux, equal parts of butter and flour, cook until light brown, DO NOT OVERCOOK it! It should be blonde in color. Set aside.
Saute the mushrooms in butter until nicely browned, add enough salt an pepper so that it pleases your taste buds. Add the 2 cans of soup and the cream. Add enough blended or strained stock to make a runny sauce. Cook it down to concentrate the flavors. Now add the roux in spoonfuls until you get the thickness you want for the sauce, and continue cooking until thickened to your desired consistency. Make sure that sauce is hot before serving!

Serving:

Slice the chicken into ½ “ slices. Pack the rice into some sort of molding device, a can with both ends cut out works well. Place cylinder of rice in center of plate. Place chicken around it and pour sauce over both chicken and rice. Decorate with a half of a cherry tomato in top of the rice cylinder and some parsley or tarragon sprinkled over the chicken.

Now go visit your cardiologist!

Tito14 Loc: Central Florida

Thank you for sharing the recipe!

Quixdraw Loc: x

Thanks, also!