Sauteed Chicken In Albarino Wine Sauce With Wild Mushroom Pommes Anna Recipes

Steps:

• Preheat oven to 450 degrees F.
• Slice potatoes lengthwise on a mandoline, about 1/8 inch thick. Do not rinse starch off.
• Melt 1 1/2 sticks of the butter in a small saucepan. Set aside.
• Melt 2 tablespoons of butter in each of 4 individual cast-iron skillets. Divide the sliced potatoes into 4 individual portions. Place a third of the potato portions into each skillet. Pour some melted butter over the potatoes and sprinkle each with a pinch of salt and a few grinds of black pepper. Continue layering with potatoes and melted butter and sprinkling with salt and pepper until all the potatoes are used, drizzling the remaining melted butter over the top.
• Bake until golden brown, 6 to 8 minutes. Garnish each skillet with a dollop of sour cream and a sprinkle of chives.

Steps:

• Preheat one oven to 400 degrees F and a second oven to 450 degrees F.
• For the steak: Trim out four nice 6-ounce steaks, leave some of the fat and sinew on the steaks. Reserve any trimmings for the sauce, ideally at least 6 ounces of trimmings. Sprinkle the steaks with sea salt and heavy cracked black pepper and place into a shallow dish. Pour the olive oil and red wine over the steaks and top with the bay leaves. Set aside to marinate while you start the pommes Anna, Jerusalem artichokes, tomatoes and sauce.
• For the pommes Anna: Rub 2 tablespoons of the butter into a 10-inch cast-iron pan. Place the potatoes in the pan resembling an overlapping deck of cards. Season with sea salt and dab with the remaining 6 tablespoons butter. Bake in the 400-degree oven until cooked through and golden, about 45 minutes.
• Meanwhile, for the Jerusalem artichokes: Cook the Jerusalem artichokes in salted simmering water until very tender, 45 to 50 minutes. Drain off all but 1/2 cup cooking liquid and add the cream and butter. Use an immersion blender to puree the Jerusalem artichokes. Season with sea salt and pepper. Keep warm.
• For the tomatoes: Sprinkle the tomatoes with the olive oil and some sea salt and pour onto a baking sheet. Roast in the 450-degree oven until just cooked, 20 to 25 minutes.
• For the sauce: Add the olive oil and butter to a medium cast-iron skillet and heat until almost smoking. Add the trimmed filet pieces and sear well on all sides. Once the trimmings are seared, add the red wine, stock and cognac and reduce for about 12 minutes. Taste and adjust seasoning as needed. Strain the sauce and keep warm until ready to serve.
• Preheat a grill to medium-high heat.
• Put the marinated filets on the grill and grill on both sides until desired temperature, 130 degrees F for medium-rare. Let rest for 10 minutes before slicing each steak into 1/2-inch-thick slices.
• Line the middle of a large platter with the Jerusalem artichoke puree, top with the filet slices and finish with the reduced sauce. Arrange the tomatoes along the edges. Serve with the pommes Anna on the side.

Steps:

• Preheat oven to 375 degrees F. Season the chicken with salt and pepper on both sides. Place the flour in a medium bowl and dredge the chicken in the mixture. Tap off any excess. Heat the oil in a large Dutch oven until almost smoking and saute the chicken in 2 batches until golden brown on both sides. Remove the chicken to a baking sheet and finish cooking in the oven, approximately 8 to 10 minutes. Drain off all but 2 tablespoons of oil in the pan. Add the shallots and garlic to the pan and cook until soft. Increase the heat to high, add the wine and reduce until almost dry. Add the chicken stock and continue cooking to a sauce consistency. Whisk in the butter, tarragon and peas and season with salt and pepper to taste. Remove the chicken from the oven and serve with the sauce.
• Mushroom Duxelle: Heat olive oil in a large saute pan over high heat until almost smoking, add the mushrooms and cook until golden brown and dry. Add the shallots and garlic and cook until soft. Add the wine and cook until reduced. Add the thyme and season with salt and pepper to taste.
• Potatoes: Preheat oven to 400 degrees F. Pour 2 tablespoons of the clarified butter into an iron skillet and heat over high heat. Arrange potatoes slices in the pan in concentric circles, overlapping the slices, drizzle each layer with butter, season with salt and pepper and spread some of the mushroom duxelle over the entire surface. Repeat to make 4 to 5 layers. Heat the pan on top of the stove until the butter bubbles.
• Transfer the pan to the oven and bake until the potatoes are golden brown and soft, 20 to 25 minutes. Press the potatoes with a pot lid during the baking once or twice to keep them flat. Remove from the oven and pour out excess butter. Let sit 10 minutes before inverting onto a round platter.

Steps:

• Season chicken with salt and pepper.
• Heat oil in a large non-stick skillet over medium-high heat. Add chicken and sear on all sides. Remove chicken from pan. Add shallots and cook until beginning to turn translucent, about 3 minutes; stir in garlic and mushrooms and cook and stir until mushrooms begin to soften, about 2 minutes.
• Stir in Swanson® Chicken Broth and wine; add bay leaf and fresh thyme. Cover and cook over low heat until chicken is cooked through, about 30 minutes, stirring occasionally. Remove bay leaf.
• Whisk together flour and cream. Stir mixture into chicken and sauce. Cook and stir over medium heat until slightly thickened, about 3 minutes.