HERBES DE PROVENCE PAILLARD OF AMISH CHICKEN (VIN DE SET)
Here is another delicious course we had at our cooking class courtesy of Paul Hamilton, owner of Vin de Set. This was amazing and the flavor comes from simple but quality ingredients. Don’t be discouraged by the steps involved. The broth is rich, nourishing and delicious and worth the extra effort. This is a wonderful dish to serve family or to impress guests! Serves 6-8.
2 skinless boneless chicken breasts
1 carrot, peeled, julienned lengthwise 4″ long
1 parsnip, peeled, julienned lenthwise 4″ long
1/4 rutabega or turnip, peeled julienned lenthwise 4” long
1/4 cup extra virgin olive oil
salt and pepper to taste
6–8 sprigs fresh parsley
Butcher whole chicken by removing both breasts, tenderloins, and skin. Remove thighs and separate from legs. De-bone thighs. Place breasts, tenderloins and thigh meat in the refrigerator. (Another option would be to boil the whole chicken, and when it is finished, pick cooked chicken meat off bones to save for chicken salad or to make Tex Mex Green Chicken.)
Place remaining parts of the chicken including the body, legs, neck, gizzard and heart in a stock pot with all remaining ingredients and cover with water. Bring to a boil and cook on low 3-4 hours.
Strain broth through a metal sieve removing all bones and solids which can be discarded. Chill broth in refrigerator. Skim off fat layer from the top. (You can save this fat or “schmaltz” for use in sauteeing or adding flavor to veggies. Store in fridge).
Heat chilled broth mixture up to a boil and reduce heat to simmer. Taste broth and season to taste or continue to reduce liquid until desired taste is achieved. (If you did not make your own broth, you can sub store bought broth.)
Cut breasts crosswise into 6 or 8 equal portions. Pound out into 1/2″ thick medallions. Season the chicken lightly with salt and pepper and saute with oil (olive oil, clarified butter, or even the leftover chicken fat will work) over medium heat until golden brown on both sides.
While chicken is cooking, blanch the julienned veggies in the broth for 3-5 minutes. Remove veggies with a strainer and place evenly in a mound on the bottom of 6-8 large soup bowls. Place sauteed chicken on top of the vegetables with a sprig of fresh parsley. Pour 6-8 oz of hot broth over each bowl and serve immediately.
Chicken Broth Ingredients
1 whole free range chicken
1 carrot, peeled and chopped
2 celery stalks, chopped
1/2 large yellow onion, chopped
3 quarts water
1 T. apple cider vinegar
1 bay leaf
1 T. herbes de provence seasoning