Chef Todd Leonard and student Michelle Stephenson from UVU Culinary Arts program prepared a special dish that will be prepared for the Student Chef of the Year contest in Reno, Nevada.
Recipe By :Chef Todd Leonard CEC
Serving Size : 4 Preparation Time :0:00
Categories : Entrees
Amount Measure Ingredient -- Preparation Method
8 pieces Chicken (1 whole bird) -- Frenched
2 tablespoons blended oil
2 tablespoons shallots -- minced
2 tablespoons garlic -- minced
1 cup button mushroom -- washed and quartered
1/2 cup tomato concasse -- peeled seeded and diced
1 1/2 cups white wine
1 1/2 cups Demi Glace
1 tablespoon parsley -- finely chopped
Lemon juice, salt and pepper to taste
Sear the chicken skin side down first in a hot skillet, until all sides are well browned.
Take the chicken out of the skillet and add the garlic and shallots to saute.
Add the mushrooms and saute then deglaze the pan with the white wine.
Reduce by half.
Add the demi galce and stir well, add the tomatoes and parsley and stir well.
Taste and season with lemon juice, salt and pepper.
Add the chicken back into the sauce and simmer covered untilchicken is cooked and sauce coats the chicken.
You may need to add stock to thin sauce if needed.