Marinated Chicken in a Wine and Mushroom Cream Sauce with Kalamata Olives

Marinated Chicken in Wine Mushroom Cream Sauce

So we’re coming into the home stretch, sort of, of Queen Victoria’s Jubilee Dinner, as we are now on the relevés course. This came after the mains, but before the roasts and the sweets, not to mention the side table that was out, y’know just in case you got hungry between courses. Can you imagine? I’m sorry your Majesty, but the 9 dishes you had presented up until now haven’t quite hit the mark, I’m going to go make myself a cold roast beef sandwich? I definitely would have gone all Queen of Hearts on the subject and shouted “Off with their head!” to the ungrateful lout!

Speaking of off with their head, a chicken definitely lost theirs in the preparation of today’s recipe. “Les Poulets à la Financière” or “Chicken Garnished with Cocks’ Combs, Cocks’ Kidneys, Dumplings, Sweetbreads, Mushrooms, Olives and Truffles” was a pretty complex dish as you can tell by a partial recipe that I was able to find from the era:

Poulets à la Financière

I think the modern recipe below for chicken with mushrooms and olives might not only be easier, but will also be slightly more palatable! Enjoy!

Ingredients:

6 chicken leg quarters or 6 breasts (or whatever cuts your family likes)
olive oil (to brown chicken)

Marinade:
6 sprigs of fresh sage*
6 garlic cloves roughly chopped
1 teaspoon dried sage
1 ½ cups dry white wine
¾ cup pitted kalamata olives (roughly chopped)
Salt and pepper to taste

Mushroom Cream Sauce:
6 sage leaves roughly chopped*
4 garlic cloves (minced)
1 ½ cup dry white wine or chicken broth
3 cups of non-dairy creamer
3 pounds of crimini mushrooms (sliced)
¾ cup pitted kalamata olives
Salt and pepper to taste

* Click here to learn how to clean sage.

Directions:

Season the chicken with dried sage, salt, and pepper. Place the chicken in a covered container or large freezer bag with the wine, garlic, fresh sage and chopped olives. Marinate the chicken overnight, or longer, but no longer than 48 hours.

When you are ready to cook chicken, take the chicken out and let it sit for about 15 minutes. Bringing the chicken to room temperature will help the chicken to cook evenly. While you are waiting, preheat the oven to 375°F.

After the chicken has sat out for 15 minutes, put a little olive oil in a cast iron pan or other any oven safe pan you have. On your stove top heat the pan up on a medium heat. Once the oil is hot, add the chicken pieces, and evenly brown the chicken on both sides. Once you have browned the chicken, remove the chicken from the pan.

Now add the wine to the pan, deglazing it (removing all the delicious pieces of marinade from the bottom of the pan). Immediately after you add the wine, add the non-dairy creamer, mushrooms, sage, and garlic. Cook the sauce for a few minutes, giving the mushrooms a chance to absorb the sauce.

Then, add your chicken back in to the pan, along with the olives and taste for to see if salt or pepper is needed. Cover the pan and bake in the oven for 30 minutes, or until the chicken is fully cooked through.

Maple-Cured Salmon & Barley Risotto

Salmon & Barley Risotto

When preparing this dish, make the barley first, as it takes quite a bit of time to cook from it’s raw stage to it’s fully cooked stage that you will need it to be to make the risotto.  Once it is cooked, the risotto stage is fairly fast. While you can skip the parsley emulsion, I would not skip the mustard sauce, as it definitely adds the kick that the dish needs. To learn how to clean barley and parsley, click here.

Maple Cured Salmon

Ingredients:

5 tablespoons extra virgin olive oil
2 pounds skin-on salmon filet
½ cup maple sugar
1 tablespoon sea salt
2 teaspoons Dijon mustard
2 teaspoons grainy mustard
2 tablespoons red wine vinegar

Directions:

Pour 2 tablespoons of oil over a large sheet pan and top with salmon, skin side down. In a small bowl, combine maple sugar and the salt. Rub onto salmon flesh. Cook in preheated 475F oven for 10 minutes. Turn oven on to broil. Cook for an additional 3 minutes. Remove from the oven and let the fish rest. When you are ready to serve, cut it into 6 portions. For the mustard sauce, in a small bowl, whisk together the mustards, vinegar, remaining 3 tablespoons of oil, and a pinch of sea salt. See below on how to plate.

Barley Risotto

Ingredients:

8 ½ cups vegetable stock
2 cups dried pearl barley
Pinch + 1 tablespoon sea salt
2 tablespoons extra virgin olive oil
2 ½ cups crimini and stemmed shitake mushrooms, chopped (or any other type of mushroom)
2 cups 35% cream
4 ounces parmesan cheese, grated

Directions:

In a large pot, bring stock to boil over high heat. Add barley and pinch of salt. Reduce heat to low and cover. Simmer until soft, about 2 hours. Drain. Return barley to pot. In a medium pan, heat the oil and add the mushrooms. Cook, stirring, until soft, about 5 minutes. Add mushrooms and cream to barley mixture. Simmer over low heat, stirring occasionally, about 10 minutes until well-mixed and creamy. Remove from heat. Stir in parmesan and 1 tablespoon of sea salt.

Parsley Emulsion

Ingredients:

⅓ cup extra virgin olive oil
2 cloves garlic, peeled
2 tablespoons lemon juice
¼ cup flat leaf parsley, chopped

Directions:

In a blender, combine garlic, oil, lemon juice, parsley, and two pinches sea salt. Pulse until smooth.

Plating suggestions:

To serve, divide risotto among 6 plates. Drizzle each serving with parsley emulsion. Top each with one portion salmon. Drizzle fish with mustard mixture. Enjoy!