Your Life A to Z Recipe: Thursday, November 21st, 2013: Chicken, liver and onions

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Your Life A to Z Recipe: Thursday, November 21st

By: Chef Matt Carter, The House Brasserie

Grilled Jidori Chicken, Corn and Leek Bread Pudding, "Liver and Onion" Brussels Sprouts

2 Chicken Breasts
2-3 cloves garlic/crushed
1 bunch thyme
1/4 c. evo
1 loaf ciabatta/brioche
2-3 ears roasted corn
1 medium leek
1/2 c. bechamel
1-2 whole eggs
1/4-1/2 c. grated gruyere
1/2 c. chicken stock
1/2 c. chicken livers
1 c. milk
1/4 c. sherry wine
1 med yellow onion
1/2 # butter
10-15 Brussels sprouts peeled

Marinate the chicken breasts with crushed garlic, thyme, evo.Soak the chicken livers with milk and ice. Dice the ciabatta in medium or small cubes, toast on a sheet pan in the oven. Roast Corn, shave. Slice Leeks into half moons, blanch and shock in slated water. Mix toasted ciabatta, bechamel, egg yolks, leeks, gruyere and corn, season, place in desired mold to bake in oven at 300, or until cooked through. Drain chicken livers, in a hot pan season and saute livers and onions, caramelize and deglaze with sherry, reduce until dry. Cool Liver and onions, set butter out at room temp. In a food processor, puree liver and onions and add butter until smooth. Grill Chicken breasts until cooked through. Saute the Brussels sprouts add a lil chicken stock and bind with the liver butter, reduce till sauce consistency. Spoon or slice the bread pudding and place in the middle of the plate. Place chicken on top, and smother with Brussels sprouts.

Pomme Aligot

2 russet potatoes
2 c. milk
1/2 c. cream
1/2 c. best butter available
1 tbl. creme fraiche
3-4 cloves roast garlic
1/2 c. gruyere cheese

Peel, small dice potatoes. Cover with milk and pinch of salt, simmer until fork tender. Strain the potatoes, reserve some of the milk. Cool potatoes, pass through a ricer. In a small sauce pot bring cream to a boil, add potato puree. Using a hand blender emulsify garlic, creme fraice and butter into potatoes, adding reserved milk for consistency. Using a wooden spoon, stir in gruyere until potatoes are stringy, season and serve.

Pomegranate Gastrique
1 c. Pomegranate seeds
1/2 c. sugar
1/2 c. sherry or red wine vinegar
1 tbl. cracked black pepper
6 sprigs thyme

Place pomegranate seeds, minus 1 tbl. for garnish, in a small sauce pot. Cover with sugar, vinegar, pepper and thyme. Bring to a boil, and simmer until thick. Puree and pass through a sieve. Add 1 tbl. seeds, season with salt.