Chicken Cassoulet

Stuff debone chicken thigh with stuffing made with brown butter, shallots and garlic, Authentic Japanese Panko (code 01020), chopped rosemary, chives, and Parmesan. Wrap with bacon and sear in a sauté pan and finish in a 350 degree oven. Dip a chicken leg in egg wash, dust in flour, dip in egg wash then roll in Upper Crust Panko, seasoned with paprika, dry thyme, onion powder, garlic powder, salt and pepper. Bake in at 350 until done. Blanch green beans parsnips carrots and pearl onions and set aside. Prepare sauce by sweating onions celery and carrots in bacon fat. Deglaze with red wine reduce add stock and reduce with fresh oregano, thyme, and rosemary. Sautee mushrooms, add vegetables. Serve vegetables and sauce, top with stuffed chicken thigh and coated leg.

2009 2nd place recipe provided by Adam Dahlgren & Jeremy Barragan from CSCA of Pasadena CA

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