Grilled Chicken Napoleon with Shiitake and Spinach Ragout
For a great country-style meal, this dish is hard to beat. Mashed potato forms a bed for half a grilled chicken breast, which is topped with a spicy shiitake and spinach ragout, then covered with the other half chicken breast to form a napoleon, or sandwich. It takes a little time to put together, but the effort pays off with a spicy and unusual approach to chicken.
Ingredients
- Thai or Vietnamese chili paste - 1 tablespoon
- Vegetable Oil - 2 tablespoons
- Juice and grated zest of 1 lemon
- Salt and freshly ground pepper to taste
- Chicken Breast - 4, skinless, boneless, halves
- Shiitake and Spinach Ragout
- Heavy (whipping) cream - 1/2 cup
- Soy Sauce - 1 tablespoon
- Hoisin sauce - 1 tablespoon
- Thai or Vietnamese chili paste - 1 tablespoon
- Vegetable Oil - 1 teaspoon
- Shiitake Mushrooms - 4 ounces, stemmed and sliced
- Fresh Spinach - 1 , stemmed
- Garlic - 1/2 teaspoon, minced
- Roasted Pepper and Soy Jus
- Vegetable Oil - 1 teaspoon
- Garlic - 1 teaspoon, minced
- Shallot - 1 tablespoon, minced
- Red Bell Pepper - 1, roasted, peeled, and diced (see Basics)
- Soy Sauce - 1/4 cup
- Dry white wine - 1/4 cup
- Beef demi-glace - 1 cup (see Basics)
- Heavy (whipping) cream - 1/4 cup
- Roasted Garlic Mashed Potatoes
- White or yellow potatoes - 4, unpeeled, quartered
- Garlic Bulbs - 1, roasted (see Basics)
- Vegetable Oil - 1 tablespoon
- Butter - 4 tablespoons
- Heavy (whipping) cream - 2 tablespoons
- Salt and freshly ground pepper to taste
Instructions
To prepare the chicken: Light a fire in a charcoal grill or preheat a gas grill. In a large bowl, mix the chili paste, oil, zest, juice, salt, and pepper. Add the chicken and toss to coat. Grill over a medium-hot fire for 7 to 10 minutes on each side, or until the meat is no longer opaque and the juices run clear.
To make the ragout: In a small saucepan, combine the cream, soy sauce, hoisin sauce, and chili paste. Cook over medium heat until reduced by half. In a large saute pan or skillet over medium heat, heat the oil and saute the mushrooms, spinach, and garlic for 2 minutes, or until crisp-tender. Add the cream mixture to the pan and stir. Set aside and keep warm.
To make the jus: In a medium sauce pan over medium heat, heat the oil and saute the garlic and shallot until translucent, about 3 minutes. Add the red pepper and saute for 2 to 3 minutes. Add the soy sauce and wine to the pan and stir to scrape up the cooking juices from the bottom of the pan. Cook to reduce by half. Add the demi-glace, bring to a boil, and reduce heat to a simmer. Cook for 3 minutes to let the flavors develop. Add the cream and simmer for 1 minute. Set aside and keep warm.
To make the garlic mashed potatoes: Boil the potatoes in lightly salted water until tender. Drain and peel them. Place them back in the pan and shake over low heat for a few seconds to dry the potatoes. Squeeze the garlic puree from the bulb into the potatoes. Using a potato masher or a ricer, puree the potatoes and garlic. Beat in the butter, cream, salt, and pepper.
To assemble: Place a large spoonful of mashed potatoes in the center of each plate. Cut the chicken breast in half and place one half on the potato. Spoon the ragout onto the breast and place the second chicken half on top of the ragout. Top with the jus.
