Pay No Attention to that Man Behind the Curtain!

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Make Pay No Attention to that Man Behind the Curtain!

Not everything is as it seems as shown in the classic film "The Wizard of OZ".  In this case, disguising or dressing up what might be considered an everyday chicken dish with vegetables is what we need to be doing for our family and friends....preparing and serving delicious meals that don't break the bank while still delighting with their eye catching presentation as well as delicious flavor profiles.

Chicken with Wild Garlic and Asparagus

Serves 6

Total time:  1 hour, 30 minutes plus salting time

Ingredients

Chicken Thighs

6 boned chicken thighs 

5 tbsp of salt

1/2 tbsp of garlic

1 sprig of thyme

1 tbsp of butter

Wild Garlic Veloute'

11 oz of wild garlic

1/4 cup of milk

2 cups pint of cream

2 tsp oz of salt

To Serve

5 oz of morels

10 asparagus spears

4 button mushrooms, thinly sliced

1 handful of wild garlic flowers, optional

Chicken Thighs

To debone the chicken thighs, place each thigh, skin-side down, onto a board and use a sharp knife to cut along either side of the bones. Slide the knife underneath the bone and run it down the underside to release the entire piece. Of course you can always have your butcher do this for you or buy skin on boned thighs at your grocer.

In a suitable container, salt the thighs for 2 hours. Wash and dry the meat before storing, skin-side up, in a vac pac bag, or wrapping them in plastic wrap overnight.

Morels

To prepare the morels, wash 3 times in cold water, changing the water every time to ensure they are well cleaned.

Place on a tray lined with kitchen towel and leave to dry in the fridge for 2 hours, before covering in plastic wrap.

Wild Garlic Veloute'

Bring the milk and cream to the boil, add wild garlic and salt and return to the boil.

Remove from the heat and allow to cool slightly. While still warm, pass through a fine strainer into a bowl set over ice. Set aside until ready to serve.

Cooking the Chicken Thighs 

Add a small amount of extra light olive oil to a large frying pan and place over a medium-high heat. Add the thighs to the pan, skin-side down, and cook for 4 minutes until golden brown. 

Reduce to a low heat and turn the thighs over. Add the butter, thyme and garlic and cook for an additional 1 minute. Use a spoon to baste the chicken continuously for 2 more minutes, then remove the pan from the heat and keep warm.

Trim the woody ends off the base of the asparagus and peel halfway up the spear, leaving the top un-peeled. Blanch in salted boiling water for 2 minutes. Remove from the pan and keep on a tray lined with kitchen towel in a warm place.

Place the thigh, skin-side up, under a hot broiler to crisp up the skin. Portion and square off the edges of the thigh. Arrange the thighs onto plates with the morels, velouté, asparagus and wild garlic flowers. Serve immediately.

This dish would be delicious served with a wild rice, simple, clean and flavorful.

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