My supremely talented crew of chefs at Gretchen's bring another dish to the table, destined for a spot on our new fall/winter menu due to roll out in early October: Roast Autumn Chicken.
The chicken: Mary's free range organic chicken thigh and leg boned and stuffed with a mousseline of chicken breast, dried apricot and porcini mushroom. It is then seared in a hot pan, de-glazed with Alsatian riesling wine and rich chicken broth. Pickled baby portobello mushrooms are added to the pan and in a hot oven it goes until skin is caramelized nicely and juices have reduced. This pan sauce is then finished with a splash of Banyuls vinegar.
Side dishes: honey-rosted butternut squash with nutmeg, brown sugar and cinnamon, caramelized leek brioche bread pudding.
I'm look forward to cooking some hearty, cool weather food for you at Gretchen's restaurant in these coming months.
Chef Derek Gallegos
recipe for leek bread pudding below: