“From the SCCC Kitchen” offers tastes from Schenectady County Community College’s culinary arts program. Today continues a four-part series from the college’s “hot foods team,” which engages in dish preparation competitions against other colleges that offer culinary degrees. Chicken is the subject today, as first-year student Adam Foti cooks Pan-seared Chicken With White Wine Demi-glace.
Adam Foti’s pan-seared chicken dish is inspired by classic French cooking.
Home chefs may be inspired to try it for the shallots, mushrooms and white wine demi-glace that comes with the dish.
“I think the flavors are great,” Foti said. “You get this really great crispy chicken skin that adds so much flavor to the chicken. The demi-glace is white wine and reduced chicken stock and mushrooms, just some of my favorite flavors.”
Foti said diners also will notice another flavor. “It’s finished with a little bit of lemon, so for kind of a heavy, rich dish, you have a lightness to it that is really nice,” Foti said.
There’s not a lot of butter or fat in the recipe. A lot of time doesn’t go into it, either.
“It’s very, very simple,” Foti said. “It’s really just the chicken you put in the pan and sear the skin. You take the chicken out and then you put the shallots in and the mushrooms in, the white wine and the chicken stock and just let it reduce for 5 or 10 minutes.”
The chicken dish takes about 20 minutes to prepare. To put a little spring color — and extra flavor — on the plate, chefs may also want to try Foti’s “purée de pois.” The purée of peas, he said, is excellent accompaniment for the chicken.
Pan-Seared Chicken with White Wine Demi-glace
4 pieces chicken – breast, thigh or drumstick (skin on)
Kosher salt and black pepper, to taste
4 ounces butter (1 stick)
1⁄4 cup olive oil
4 sprigs fresh thyme
2 shallots, chopped
1⁄2 cup mushrooms, chopped
3⁄4 cup white wine
1 cup chicken stock (4 cups reduced to 1 cup)
1⁄2 lemon, squeezed
Parsley, chopped, to taste
Preheat oven to 400 degrees. Season chicken with salt and pepper.
Heat sauté pan over medium-high heat until hot. Once pan is hot, add approximately 2 ounces butter, 2 tablespoons olive oil and 4 fresh thyme sprigs.
Place chicken pieces in sauté pan skin side down and cook without moving until golden-brown and crispy.
Flip chicken with tongs and brown other side.
Remove chicken from pan and place on sheet tray. Return pan to burner. Place chicken in oven to finish cooking (internal temperature should read 165 degrees).
Add 2 tablespoons olive oil to the pan in which chicken was sautéed. Sauté shallots and mushrooms for about 2 minutes.
Add white wine to deglaze the pan and swirl around to loosen bits from bottom of the pan. Allow to simmer 1 to 2 minutes.
Add chicken stock and swirl around pan. Reduce burner to medium-low and simmer until slightly thickened (about 5 to 10 minutes).
Squeeze fresh lemon juice into sauce — almost half of one lemon. Add 2 ounces butter and swirl around pan. Season with additional salt and pepper to taste. Toss in chopped parsley.
Remove chicken from oven. Plate and drizzle with sauce.
Purée de pois (purée of peas)
1 pound peas, fresh or frozen
4 cups water
1 teaspoon salt
3 parsley stems
2 ounces butter (1/2 stick)
1 tablespoon sugar
1⁄4 cup heavy cream
Cook peas in boiling water with salt and parsley stems. When cooked, drain peas and reserve liquid. Purée peas in food processor or blender until smooth. Return cooking liquid to stove to reduce. Reduce cooking liquid to almost a glaze. Add butter and sugar.
Mix reduced cooking liquid with purée. Finish with cream and plate.