Herb-Roasted Chicken with Goat Cheese-Laced Grits and Mushroom Ragout
Submitted by Bill Justus, Executive Chef, Boar’s Head Inn, Charlottesville, Va.
Yield: 4 servings
For the Herb-Roasted Chicken:
4 chicken breasts
zest from one lemon
1 tsp. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
1/8 tsp. salt
1/8 tsp. pepper
2 tbsp. oil
1 tbsp. butter
Procedure:
• Season chicken with lemon zest, chopped herbs, salt and pepper.
• In a sauté pan, add oil and sear chicken breast. Add butter and place in a preheated 350º oven until internal temperature of the chicken is 165º F.
• Remove from oven; baste with pan drippings and reserve.
For the Goat Cheese-Laced Grits:
8 ozs. milk
2 ozs. butter
8 ozs. chicken broth
1 cup grits
4 ozs. goat cheese
1/8 tsp. salt
1/8 tsp. white pepper
Procedure:
• In a saucepan, add milk, butter and stock and bring to a boil.
• Add grits and cook, stirring frequently until smooth consistency and grits are cooked.
• Fold in seasonings and goat cheese.
For the Mushroom Ragout:
2 tbsp. olive oil
1 tbsp. butter
1 lb. mushrooms
1/4 cup shallots
1/4 cup white wine
1/8 tsp. pepper
1/8 tsp. salt
1/4 cup demi-glace
Procedure:
• Heat olive oil and butter in a sauté pan over medium high heat.
• Sauté shallots, add mushrooms and continue to sauté.
• Deglaze with white wine and reduce.
• Add demi-glace and adjust seasoning.
To Serve:
• On warmed serving plates, place equal portions of grits.
• Slice chicken breast and place on grits.
• Top with mushroom ragout and garnish with fresh herb salad.
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