GMA Recipe: Pan Roasted Organic Chicken with Black Truffle Risotto

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Pan Roasted Organic Chicken with Black Truffle Risotto
From chef and author Wolfgang Puck
Friday, March 3, 2006

When Wolfgang Puck is cooking for the stars you know it's going to be great. Here's one of the dishes he's serving to the celebrities at the Governor's Ball after the Academy Awards. It's a family sized version from Good Morning America.

Ingredients

6 organic chicken breasts

2 whole black truffles, plus 1/4 cup chopped black truffles

1 pound goat cheese, crumbled

1 cup olive oil

6 Shelton Farms chicken leg and thigh meat, finely diced

3 medium carrots, 1/4-inch diced

6 stalks celery, 1/4-inch diced

2 cups yellow onion, 1/4-inch diced

2 leeks, white part only, 1/4-inch diced

natural jus

Black Truffle Risotto

2 ounces black truffles for shaving

Directions

Preheat oven to 400° F.

Slice the whole truffles on a truffle slicer. Gently separate the skin from each chicken breast without tearing the skin, and stuff the sliced truffles and goat cheese between the breast and the skin. Sear the chicken, skin side down, in a hot skillet with a little olive oil. Remove from the heat, and leaving the breasts skin side down, roast them in the oven until thoroughly cooked, about 10-15 minutes.

Sweat the carrots, celery, onions, and leeks in a little olive oil until tender. Reserve.

Sear the leg and thigh meat in a skillet with olive oil.

Toss the vegetable mix with the cooked leg and thigh meat. Add chopped black truffles and natural jus.

Presentation: On individual plates, place some of the risotto to cover the plate. Spoon the leg and vegetable ragout in the center of the plate. Place the sliced chicken breast on top of the vegetables and shave some black truffles on top.

Serves 6

Natural Jus

Ingredients

1/4 cup garlic, sliced

1/2 cup shallots, sliced

4 cups button mushrooms, chopped

2/3 liter white wine

2 tablespoons Port wine

2 cups freshly made or store-bought chicken stock

1/2 cup store-bought hoisin sauce or demi glace

1 pound roasted chicken bones

1 stick unsalted butter

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

Directions

In a flat-bottomed pan over medium heat, sauté the garlic and shallots until caramelized. Add mushrooms and sauté until their moisture is released. Add the wines and reduce by half.

Add the stock, hoisin sauce or demi glace, and bones, and reduce by 2/3. Add the rosemary and thyme. Finish with butter. Strain and adjust seasonings.

Black Truffle Risotto

Ingredients

1 cup, plus 2 tablespoons extra virgin olive oil

1 medium yellow onion, finely diced

1 pound risotto

2 cup white wine

6 cups freshly made or store-bought chicken stock

1/2 cup truffle butter

1/2 cup freshly grated Parmesan Reggiano

Freshly ground black pepper

Kosher salt

1 tablespoon chopped black truffle

4 sticks unsalted butter

Directions

In the bowl of a food processor fitted with the metal blade, mix 4 sticks of butter and 1 tablespoon chopped truffles for about 1 to 2 minutes.

In a flat bottom saucepan, heat 1/2 cup of the olive oil. Add the onion and sweat until translucent. Add the risotto and make sure it is thoroughly coated with the mixture while stirring constantly. Add the white wine and reduce until dry. Add half of the chicken stock to cover the risotto, and stir constantly until the stock is gone.

Repeat with the remaining stock until you have used up all of the liquid and the rice is tender but still chewy, about 20 minutes. Add 1/2 cup of truffle butter and 1/2 cup of grated Parmesan.

Recipe copyright Wolfgang Puck ©2006