Almond-Braised Chicken with Wild Rice and Morel Pilaf
From bondc 16 years agoIngredients
- Rich almond milk: shopping list
- 1 c. unsalted slivered almonds shopping list
- 1 c. water shopping list
- Chicken: shopping list
- 4 chicken breasts (bone-in with skin), ribs removed and flattened shopping list
- 2 T. butter shopping list
- pinch nutmeg or mace shopping list
- salt and pepper shopping list
- 1/4 c. toasted slivered almonds shopping list
- Pilaf: shopping list
- 1 1/4 c. raw wild rice shopping list
- 2 1/2 c. chicken stock shopping list
- 8 oz. fresh morels or other wild mushrooms, washed and chopped shopping list
- 4 T. butter shopping list
- salt and pepper shopping list
- 2 T. creme fraiche or double devon shopping list
How to make it
- Start this a day ahead, so you have time to make the almond milk. Cover the almonds with the water, cover, and let sit overnight. The next day, pour through cheesecloth into a bowl. Wrap the top of the cheesecloth to enclose everything and squeeze out as much moisture as you can (you can reserve the almond pulp for another use).
- Preheat oven to 350.
- Simmer the ribs (from the chicken above) in the stock for an hour to enrich it, then remove. Combine the wild rice and stock in a casserole, cover tightly, and bake for an hour. Fluff with a fork, and bake for another 30 minutes. It should be moist, but not wet.
- In a large saute pan, melt the butter over high heat, and brown the chicken on all sides. Add the nutmeg and almond milk, lower to a simmer, cover tightly, and braise for 40 minutes.
- Right before the chicken is done, finish the pilaf. Melt the butter in a saute pan, and saute the mushrooms over medium heat for about five minutes. Add the wild rice, and stir to coat with the butter thoroughly and mix flavors.
- Uncover the chicken, remove chicken breasts, and reduce over high heat to about a quarter cup. Add the breasts back and flip them to coat them, season with salt and pepper to taste, then plate. Drizzle any remaining almond milk over the top.
- Season the pilaf to taste with salt and pepper. Sprinkle the toasted almonds over the chicken, and drizzle the creme fraiche over the pilaf.
People Who Like This Dish 3
- vino4dino Baltimore, MD
- krumkake Chicago Suburbs, IL
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