Recipe

Almond-braised Chicken With Wild Rice And Morel Pilaf Recipe

	Bondc / All my dishes 2 years, 4 months ago This is an original. Prep:720m Cook:120m Servings:4	Bondc
	almond cream mushrooms chicken

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Ingredients

Rich almond milk:

1 c. unsalted slivered almonds

1 c. water

Chicken:

4 chicken breasts (bone-in with skin), ribs removed and flattened

2 T. butter

pinch nutmeg or mace

salt and pepper

1/4 c. toasted slivered almonds

Pilaf:

1 1/4 c. raw wild rice

2 1/2 c. chicken stock

8 oz. fresh morels or other wild mushrooms, washed and chopped

4 T. butter

salt and pepper

2 T. creme fraiche or double devon

Directions

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.

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