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Chicken with mushroom and endive cream · GialloZafferano.com

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  Speaker 1: Chicken with mushroom and endive cream is a comforting, elegant
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  Speaker 1: main course. The chicken stays juicy, the mushroom sauce is
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  Speaker 1: creamy and velvety, and the grilled Belgian endive adds a
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  Speaker 1: pleasant bittersweet and slightly crispy contrast. This dish is ideal
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  Speaker 1: for colder months when endive is in season and it
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  Speaker 1: serves four people. Total prep time is about 30 minutes.
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  Speaker 1: Total cook time is about 30 minutes. For the mushroom cream,
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  Speaker 1: you need 200 grams of champignon mushrooms, 300 grams of
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  Speaker 1: vegetable broth, 150 grams of leek, fine salt as needed,
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  Speaker 1: black pepper as needed, extra virgin olive oil as needed.
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  Speaker 1: For the chicken, you need 1,100 grams of chicken in parts,
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  Speaker 1: extra virgin olive oil as needed, fine salt as needed,
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  Speaker 1: black pepper as needed, strong paprika as needed, rosemary as needed.
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  Speaker 1: For the endive, you need 300 grams of Belgian endive,
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  Speaker 1: extra virgin olive oil as needed, fine salt as needed,
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  Speaker 1: black pepper as needed. For garnish, you need dill as needed.
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  Speaker 1: Start with the mushroom cream. Slice the leek into rounds.
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  Speaker 1: Clean the champignon mushrooms by removing the soil from the base,
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  Speaker 1: then peel them. Slice the mushrooms. Pour a drizzle of
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  Speaker 1: extra virgin olive oil into a pot and add the
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  Speaker 1: sliced leek. Let the leek soften over medium heat. Add
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  Speaker 1: the sliced mushrooms, stir well, and let them take on flavor.
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  Speaker 1: Pour in the vegetable broth. Cook over low heat for
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  Speaker 1: about 20 minutes. While the mushroom cream cooks, prepare the chicken.
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  Speaker 1: Place the chicken pieces in a large bowl. Season with
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  Speaker 1: fine salt, black pepper, and strong paprika. Add sprigs of
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  Speaker 1: rosemary and a drizzle of extra virgin olive oil. Massage
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  Speaker 1: the seasoning into the chicken pieces so they are well coated.
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  Speaker 1: Heat a pan. Place the chicken pieces in the hot pan,
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  Speaker 1: skin side down. Let them brown, then add another drizzle
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  Speaker 1: of oil if needed. Turn the chicken pieces and brown
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  Speaker 1: the other side well. Lower the heat and cook for
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  Speaker 1: about 20 minutes until the meat is cooked through and
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  Speaker 1: nicely golden. While the chicken cooks, prepare the Belgian endive.
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  Speaker 1: Wash the endive and cut each head in half lengthwise.
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  Speaker 1: Season the cut sides with fine salt and black pepper.
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  Speaker 1: Pour a drizzle of extra virgin olive oil into a
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  Speaker 1: pan and heat it. Place the endive halves in the pan.
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  Speaker 1: Let them brown well on the first side, then flip them.
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  Speaker 1: Brown the other side. The total cooking time for the
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  Speaker 1: endive is about eight minutes. Transfer the cooked endive to
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  Speaker 1: a plate and set aside. When the mushrooms for the
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  Speaker 1: cream are ready, season them with fine salt and black pepper.
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  Speaker 1: Blend everything in the pot with an immersion blender until
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  Speaker 1: you obtain a smooth, velvety cream. Check the chicken, it
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  Speaker 1: must be well browned on the outside and cooked inside.
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  Speaker 1: Cut the larger pieces in half so they are easier
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  Speaker 1: to serve. Prepare the plates. Spread a generous layer of
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  Speaker 1: mushroom cream on the base of each plate. Place the
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  Speaker 1: chicken pieces on top of the cream. Add the grilled
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  Speaker 1: Belgian endive on the side. Garnish with some dill. Serve
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  Speaker 1: the chicken with mushroom and endive cream hot, so the
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  Speaker 1: sauce stays soft and the contrast with the slightly crispy,
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  Speaker 1: bittersweet endive is at its best.