Heart Healthy from WakeMed Heart Center

Truffled Chicken & Dumplings

October 30, 2014 |
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Recipe courtesy of Chef Chris Blackburn
as seen on episode “Truffles”, season 4

Ingredients:

  • 4 skin on chicken breasts
  • 3 cups chicken stock
  • ½ cup frozen peas
  • 2 oz vegetable oil
  • 1 tsp fresh chopped thyme
  • 1 tsp fresh parsley
  • 1 tsp fresh chopped garlinc
  • ½ cup diced carrots
  • ¼ cup diced celery
  • 1 dried bay leaf
  • 1 oz unsalted butter
  • 1 oz fresh black winter truffle
  • 1 oz frozen chopped black winter truffle
  • 1 leek, white part only, split in half and sliced thinly in half again
  • 2 russet potatoes
  • 3 egg yolks
  • ¼ cup parmesan cheese
  • 3 cups flour
  • ½ oz black truffle oil
  • salt and pepper to taste

Slice ¼ oz truffle and place under the skin of the chicken and Refrigerate

Make Gnocchi

Oil, salt & pepper russet potatoes @ 350 degrees until slightly over done (35 – 45 minutes)
Peel off skin and Press potatoes through a rice or flour sieve.

On a Lightly floured worktop table, center the sieved potatoes and form a “volcano”. Add egg yolks, ½ oz truffle and parmesan cheese in cavity. Mix ingredients thoroughly. Flour top of potato mixture, and knead with palm of hand and knuckles. Do not over mix. Add flour until you can roll dough into a long cigar and cut into ½ inch pieces. Roll off back of a fork or a gnocchi paddle and dust with flour so they do not stick together.

In a large (oven safe) sauté pan, sear chicken, skin side down in vegetable oil. Turn chicken over after 4 minutes and place in a preheated 350-degree oven for 8 minutes. Remove the chicken from the pan, set aside. In the same pan, add carrots, celery, bay leaf, garlic, leeks, salt and pepper.
Sweat all ingredients in the pan for 2 minutes. Deglaze the pan with 3 cups chicken stock and cook over medium heat, reduce by half.

In a separate pot, bring 8 cups of water to a boil. Add 1 tsp salt. Add gnocchi to salted boiling water for 3 minutes. Add peas, herbs and butter to the vegetable mixture in the sauté pan and heat thoroughly. Add gnocchi to heat and thicken the sauce. Place gnocchi and vegetable in a serving tray and place the chicken over the mixture. With a truffle shaver, shave 1 oz truffle over the dish and
drizzle black truffle oil over the entire dish.

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