La Cornue Château Series - Cooking Tips, Recipes & Cleaning - Manual (Page 27)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Chicken Sauteed with Riesling
Toasted Barley Pilaf
Chocolate Souffle Cake
Meal Preparation Plan
The high heat gas burners and gentle indirect heat of the plaque are perfect for creating this delicious
braised chicken dish; cooking the barley and preparing the dessert all at the same time.
Chicken Sauteed with Riesling
8 – chicken legs with thighs attached
6 – shallots, thinly sliced
4 – cloves garlic, chopped
¼ – teaspoon dried thyme
1 – bottle dry Riesling
2 – ounces dried chanterelle mushrooms, soaked in a little hot stock for 30 minutes
2 – cups chicken stock
¾ – cup heavy cream
Rinse the chicken pieces and dry thoroughly with paper towels and season with salt and pepper.
Heat a heavy skillet over medium heat, add 1 tablespoon of olive oil and turn up the heat to medium-
high. Saute the chicken pieces without crowding the pan until they are browned on each side. Place
the chicken pieces on a plate and pour off all but 1 tablespoon of the fat. Add the shallots, garlic and
thyme and cook over moderate heat for 3-4 minutes until softened. Add the Riesling, raise the heat to
high and bring to a boil. Cook over medium high heat until the liquid has reduced by half, about 10-15
minutes. This can be done on the gas burner or plaque.
Return the chicken pieces to the pan and cover, transfer the pan to the plaque and cook at a gentle
simmer for 30-35 minutes until the chicken is cooked through, turning the pan from time to time to
avoid hot spots. Stir in the cream and move the pan to a hotter part of the plaque and simmer for 5-6
minutes to thicken. Check the seasoning before serving.
Toasted Barley Pilaf
2 – cups pearled barley
1 – tablespoon olive oil
2 – tablespoons unsalted butter
1 – medium yellow onion, finely chopped
¼ – teaspoon mixed Italian seasoning
4 – stalks celery, finely chopped
4 – cups chicken stock
Heat a cast iron skillet on the plaque and when hot, stir in the barley and toast for 4-5 minutes. Stir
from time-to-time to prevent burning then scrape into a bowl.
Add the oil and butter to the pan and when hot, sauté the onion with the seasoning. Stir in the celery
and cook for 6-8 minutes until softened. Add the toasted barley to the pan together with the chicken
stock, bring to a boil and simmer gently for 30 minutes until the liquid has evaporated and the barley
is soft. Season with salt and pepper before serving.