The Primal Gourmet: Truffle Mousse Pâté Stuffed Chicken
THE PRIMAL GOURMETwith Paul Gusé and Nicole Gliddon
Chicken isn’t always considered a sexy dish, but paired with a rich truffle mousse pate with sautéed mushrooms, balsamic caramelized forelle pears, and prosciutto-wrapped asparagus “candy canes,” it rises to the occasion.
Simple Brine: 1:2 (1/3 cup salt: 2/3 cup brown sugar) 2 tsp dried thyme 1 tsp ground coriander 4 cups of water
Butterfly boneless chicken breast and refrigerate in brine for at least 3 hrs and up to 24 hrs.
Before cooking, let sit in brine on the counter for 30 minutes to allow to come to room temperature. Pull chicken out of brine and wash off brine and let dry. Meanwhile, saute any mushroom of choice in olive oil and butter with fresh thyme and two cloves of chopped garlic until tender over medium heat. Pull out mushroom and garlic and combine separately with truffle mousse pate. With the butterflied chicken open cut side up, evenly portion the mushroom and truffle mousse onto the breast. Close the breast and wrap with butchers twine in 4-5 evenly spaced sections. Add a little more olive oil and butter if needed to the same pan the mushrooms were cooking and place chicken cut side up to sear the chicken and give nice color which should take about 5-7 minutes. Turn chicken to sear the sides for a few minutes each then with cut side down place in a 375 degree oven until done, which should take around 12-15 minutes.
While the chicken is cooking, saute the leeks in olive oil and season with salt and pepper tossing often to cook evenly. After about 10 minutes over medium heat the leeks should be tender but still have a little “bite.” Continue to cook until fully tender and soft like onion. Remove from heat and set aside.
Asparagus “candy canes” are fun to make and eat. Take the best prosciutto and wrap one piece tightly around an asparagus spear and sear in a hot, dry nonstick skillet. Turn the asparagus as the prosciutto browns on all sides which should take about 7-10 minutes total.
The pears are pealed, halved, and cored before caramelizing in butter and balsamic vinegar. In a nonstick skillet, melt butter over medium heat and add about a tablespoon of balsamic vinegar. Place pears cut side down and sprinkle with a little cinnamon and cook until caramelized. Turn the heat off and turn the pears over to rest a few minutes before plating.
Garnished with grated cured egg yolk and baby pea greens.