Subtle, Earthy, Unctuous!

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Make Subtle, Earthy, Unctuous!

Delicious earthy flavors all come together in this dish. It may sound and look a bit heavy for the warmer months, but you will be totally pleased and delighted~  I would definitely serve this dish with a crisp, chilled salad with a melange of baby greens and a refreshing citrus vinaigrette!

Poussin with Bolete Pan Sauce and Semolina

(Elevated Chicken with Mushrooms)

Serves 4

Ingredients

Poultry

4 skin on poussin breasts (young chicken) You can substitute cornish hen breasts

3 tbsp cold butter, diced

11/2 cups water

1/2 cup semolina flour

1/2 cup shredded gouda cheese (you can use a smoked gouda if you like, but it will taste…smoky, which is fine)

8 small spring onions, about the size of your thumb, trimmed up to the green part of their stalk, like a scallion

1 recipe mushroom pan sauce (follows)

Bolete Pan Sauce

1/2 cup dry white wine

1 1/2cups chicken stock

4 ounces fresh mushrooms, such as spring porcini cleaned and sliced 1/2 inch, vertically.
1/8 cup extra light olive oil

Finishing
Freshly chopped chives
Ramp infused olive oil

Preparation

Semolina 

Begin by heating the water in a small high sided stock pot, about a 1 qt size is fine.  Add a tiny pinch of salt, when the water starts to boil, slowly add the semolina flour, whisking constantly to prevent lumps. Continue whisking until the semolina is thick, then turn the heat off. Stir in the shredded cheese and 1 tbsp of butter, season to taste for salt, set aside and keep warm.

Spring Onions

Cook and braise the onions by heating some oil in a pan, add the onions and a pinch of salt, and cook until they start to brown, about 4 minutes.

When the onions have browned, add 1/2 cup of water or stock to the pan, then reduce the heat and cook the onions until they are very soft, about 5-10 minutes more. When the onions are soft, remove them from the pan and reserve.

Poussin Breasts

In a 10 inch saute pan, heat 1/8 cup of searing oil such as canola until it is hot and shimmers. Season the poussin breasts with salt and pepper and put into the hot pan, skin side down.

Cook the poussin on medium high heat until the skin side is golden brown and crisp. When the poussin are seared and caramelized, remove them from the pan and place in a 300 degree oven on a cookie sheet on the middle rack in the oven.

Bolete Pan Sauce

When you take the poussin out of the pan, the bottom of the pan will have caramelized bits in it, add a 1/8 cup of oil to the pan then add the mushrooms and cook, making sure not to lets the drippings burn. When the mushrooms are nice and golden brown, season with a pinch of salt, then add the wine and scrape the brown bits from the bottom of the pan. When the Wine is almost evaporated, add the chicken stock and then reduce by half.

By this time, the sauce should be smelling mushroomy and delicious, add the cold butter and increase the heat on the sauce, stirring with a whisk to ensure the butter emulsifies and thickens the sauce.

When the sauce looks creamy and will lightly coat the back of a spoon, season it with salt to taste, then take it off the heat, continuing to whisk occasionally.

Plating/Presentation

To plate the dish, start by placing few tablespoons of semolina in each of 4 heated dinner bowls, spoon some of the mushrooms and sauce along with a braised onion around the semolina, then put a poussin breast on each one, garnish with some of the ramp oil and chive blossoms (optional) and serve.

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