Free-Range Chicken Wellington Stack with Crisp Potatoes Recipe

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Free-Range Chicken Wellington Stack with Crisp Potatoes
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Ingredients
9
Count
Nutrition
322
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. In a large bowl, combine cold water (enough to cover the chicken breasts) and 2 tablespoons salt. Place the divided chicken pieces in the salted water (brine) and let stand for approximately 45 minutes. Remove the chicken pieces from the brine and rinse thoroughly under cold water. Slice each breast on the bias into 4 thin slices. Heat oil in a large skillet on medium-high heat. Pan sear the chicken about 1 minute on each side until golden. Remove from heat.
  2. Melt 2 tablespoons of butter with 2 tablespoons of vegetable oil in a medium skillet on medium heat. Add the sliced shiitake mushrooms and saute until crispy. Remove the mushrooms with a slotted spoon and place them on a paper towel to remove excess oil. Season the mushrooms with salt and freshly ground pepper.
  3. Cut a small hole in the middle of each raw potato slice for the rosemary pick. Pour at least 2 inches of oil in a medium pot and heat until the oil begins to smoke. Carefully place the potato slices in the oil 2 or 3 at a time. Turn potatoes occasionally so they brown evenly. Remove the potatoes when they are tender/crisp and allow the excess oil to drain on a paper towel. Season, to taste, with salt.
  4. Pour 2 cups of chicken stock into a medium pot. Add the chicken carcass, shiitake mushroom stems, marjoram and sage. Let simmer until reduced by 1/2. Strain the reduced stock with cheesecloth or a fine mesh strainer into a small saucepan and place on low heat. Add the gelatin from the pate to the pan and stir until it dissolves. Gently stir in 2 tablespoons of butter. Do not boil. Season, to taste, with salt and pepper.
  5. Place a crispy potato slice on each plate. Top each potato with 1 slice of chicken. Spoon about 2 tablespoons of duxelle onto the chicken. Using a sharp knife, slice a thin piece of pate and place on top of the duxelles. Place a second potato slice on top of the duxelle and repeat the process for each plate. Top each stack with the third slice of potato. Secure the stack with a pick of rosemary (take a 4-inch piece of rosemary and gently remove the bottom 2 to 3 inches of leaves, leaving 1 to 2 inches of rosemary leaves on each pick).
  6. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  7. Duxelle:
  8. 1 shallot, finely chopped
  9. Whole, unsalted butter, for sauteing
  10. 1 portobello mushroom, chopped
  11. Salt and pepper
  12. 1/2 cup heavy cream
  13. 2 tablespoons parsley leaves, chopped
  14. 1 teaspoon thyme leaves, chopped
  15. Cook the shallots in butter in a medium sized pan, on low heat. Add the chopped mushroom to the shallots and season with salt and pepper. Cook until the mushrooms render liquid. Remove from the pan and puree the mixture in a food processor.
  16. Return the pureed mushroom mixture to the pan. Add heavy cream. Reduce the cream until the mixture is pasty.
  17. Remove from heat and add parsley and thyme. Season with salt and pepper, to taste.
  18. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 322.15 Kcal (1349 kJ)
Calories from fat 158.79 Kcal
% Daily Value*
Total Fat 17.64g 27%
Cholesterol 63.14mg 21%
Sodium 643.83mg 27%
Potassium 766.18mg 16%
Total Carbs 28.35g 9%
Sugars 3.83g 15%
Dietary Fiber 2.58g 10%
Protein 13g 26%
Vitamin C 8.1mg 13%
Vitamin A 2.8mg 95%
Iron 3.1mg 17%
Calcium 59.4mg 6%
Amount Per 100 g
Calories 110.5 Kcal (463 kJ)
Calories from fat 54.46 Kcal
% Daily Value*
Total Fat 6.05g 27%
Cholesterol 21.65mg 21%
Sodium 220.83mg 27%
Potassium 262.8mg 16%
Total Carbs 9.72g 9%
Sugars 1.31g 15%
Dietary Fiber 0.89g 10%
Protein 4.46g 26%
Vitamin C 2.8mg 13%
Vitamin A 1mg 95%
Iron 1.1mg 17%
Calcium 20.4mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.4
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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