Prairie Chicken with Missouri Chanterelles and Preserved Lemons

Food Service Search Staff

INGREDIENTS:Marinated Prairie Chicken:
2 Tbsp. shallots, peeled and minced
1 lemon, zested
1 Tbsp. olive oil
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
4 6-oz. Kansas free-range chicken breasts, skin on, boned

Missouri Chanterelles with Preserved Lemons (4 servings):
2 Tbsp. unsalted butter
1 Tbsp. shallots, freshly peeled and minced
2 Tbsp. dried apricots, chopped
1 Tbsp. preserved lemons
¼ cup rich chicken stock
½ cup Missouri chanterelles
½ cup haricots verts, blanched
as needed, sea salt
as needed, black pepper, freshly ground

Red Wine Pan Reduction (yields 1 cup):
1 Tbsp. unsalted butter
1 Tbsp. shallots, freshly peeled and minced
½ cup Saint James Winery Norton red
¼ cup rich chicken stock
¼ cup veal demi-glace
as needed, sea salt
as needed, freshly ground black pepper

Wild Herb Salad (yields 2 cups):
¼ cup baby purple basil leaves
¼ cup chives
¼ cup fennel fronds
¼ cup Ozark marigold petals
1 cup mixed greens
as needed, extra virgin olive oil
as needed, salt
as needed, freshly ground black pepper DIRECTIONS:For Marinated Prairie Chicken:
Heat butter in large skillet over medium heat. Add shallots; saute until translucent. Add apricots, preserved lemons and stock; bring to a boil. Reduce heat to a simmer. Add chanterelles and beans; cook until just tender; season. Reserve, keeping warm.

Missouri Chanterelles with Preserved Lemons (4 servings):
Heat butter in saucepan over medium heat; add shallots and saute until translucent. Deglaze with red wine; cook to reduce by 50%. Add chicken stock and demi-glace. Continue to reduce to sauce consistency. Season. Reserve, keeping warm.

For Red Wine Pan Reduction (yields 1 cup):
Combine herbs and greens in bowl; lightly drizzle with olive oil. Season. Reserve.
To assemble: Remove chicken from foil and slice each cylinder into 6 medallions. Center 3 medallions on each hot dinner plate. Spoon chanterelles between. Mound herbs in center. Dot plate with red wine pan reduction. Serve immediately. SERVINGS:4 servings From:Marc Valiani, PB&J Restaurants, Kansas City, Missouri PHOTO CREDIT:Photo Credit: PB&J RESTAURANTS