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poultry - chicken, mashed potatoes, cheddar, recipe

t=teaspoon T=tablespoon

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Chicken Fricassee in a Corona of Cheddared Potatoes
The chicken in this can easily be substituted with mushrooms. The hint of cheddar in the corona of mashed potatoes harmonizes perfectly with the sauce and vegetables of this dish. A ring of Brussels sprouts surrounding the corona make for an enticing delight for the eyes.

serves 2 well
preheat oven to 220°C.
bake for ca. 1 hour at 180°C.

1 chicken breast
175 ml. chicken or vegetable broth
3 strips of bacon
1 sm. shallot
1 carrot
2 T. frozen peas
2 T. cream
1/4 t. herbes de provence
salt, white pepper
1 T. flour
2 t. butter

1 recipe Cheddared Mashed Potatoes (see below)

steamed Brussels sprouts
___________

Cut the chicken breast into small bite size.

Chop the shallot and cook in the broth for 10 minutes. Strain, add the chicken, the diced carrots and peas (discard shallot). Bring to a simmer and cook for 5 minutes or until the carrots are almost al dente.

Make a roux of the flour and butter. Whisk in the hot broth (without the carrots and chicken) crumbled bacon and season. Allow to simmer for 5 minutes to thicken. Add the carrots and chicken and keep warm.

Mashed Potatoes: add 100 gr. grated cheddar to 3 large cooked and riced* (or fork mashed) potatoes, a little hot milk and a little butter...nutmeg, salt pepper. Pipe a ‘tower’ three rings high.

Add the hot chicken into the ‘tower’ and place the brussels sprouts around it in a circle. Place under the hot grill of the oven for several minutes and serve.

Note: Use mushrooms in place of chicken for a vegetarian dish. To replace the bacon, fry 2 or 3 coarsely chopped mushrooms until crisp. Drain and allow to cool. Use to garnish the mushroom fricassee.

*riced potatoes - Potatoes either pressed through a 'potato press' or processed through a hand cranked food mill (akn. ricer). Either method produces a light mass of spaghetti appearing potatoes and is superior to potatoes mashed with a mallet type masher. Using a masher compacts the potato cells and develops the starch in them, producing a stiffer end product. Having neither, mash quickly with a fork.

All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be

added to any form of archive or other works of any kind. Contact the author for further information.