Recipe courtesy of Chef Jamil Pineda, Michael’s on East.
Pollo con Salvia e Prosciutto
Roasted Sage Chicken Stuffed with de Parma Prosciutto & Aged Fontina Cheese, Cherry Tomatoes, Wild Mushrooms & Cannellini Beans, Topped with Crispy Capers
For the Bean Stew
4 cups White Beans, Cooked
1 ½ pints Cherry Tomatoes, Roasted
2 cups Wild Mushrooms (Sliced Shitakes, Oyster and Trumpets )
1 Carrot, Diced
1 Thyme Spring
1 tsp Minced Garlic
½ cup Heavy Cream
4 tbsp Butter
Salt and Pepper to Taste
Note: for weight loss purposes, substitute half and half for the cream.
Method
In a medium sauté pan, melt the butter on medium heat. Add mushrooms and cook for 1 minute. Add the carrots, garlic, squash and thyme and cook until mushrooms are thoroughly cooked. Then add the cream, salt and pepper to taste and reduce until the mixture thickens. Remove the thyme spring and serve.
For the Fennel Oil
1 tbsp Fennel, Toasted
1 tsp Crushed Red Pepper
1 Clove of Garlic, minced
1 tbsp of Chopped Parsley
1 tsp Chopped Rosemary
3 oz Extra Virgin Olive oil
Method
Mix all the ingredients in a small mixing bowl and set aside until dish is ready to be plated.
For the Chicken
4 8oz Airline Chicken Pieces (with skin)
4 Slices of Aged Fontina Cheese
8 Fresh Sage Leaves
2 oz Extra Virgin Olive oil
Salt and Pepper to Taste
Method
Preheat the oven to 425 degrees. Stuff the cheese and sage under the skin of the chicken and season with salt and pepper. In a 12-inch sauté pan, heat the oil over high heat. Add the chicken skin down and sear for 3 minutes, flip the chicken place pan in oven to finish, about 6 minutes or until the chicken is thouroughly cooked.
To Plate
In a large plate, place the bean stew on the middle, slice the chicken into four pieces and place on top of the stew. Drizzle the fennel oil on top and garnish with micro greens or Italian parsley.
