PICK UP
1          ea        chicken portion, brined, par cooked
30        gm       oil, grapeseed
120      gm       mushroom mix
120      gm       mushroom wine sauce
10        gm       butter
2        gm      parsley, chopped
30      gm      chicken stock

Dry the chicken portion with a paper towel. Season with salt and pepper on both sides. Film a medium saute pan with grapeseed oil and place on french top to begin heating. When wisps of smoke appear, carefully add the chicken portion, skin side down, to the pan letting it fall away towards the back of the stove. Weight with 2 weights, 1 on breast, 1 on thigh and move to the oven. Allow to heat through completely, around 5 minutes. Remove from oven, and move to a sizzle tray with skin side up. Discard any excess grease and put back on stove, filming again with another 1/8” grapeseed oil. When wisps of smoke appear, add mushroom mix and allow to cook untouched for 1 minute. After one side is well browned, begin to saute the mushrooms and then allow to sit for another 30 sec. untouched. When color again appears, deglaze with chicken stock. Release the fond from the pan, then add the mushroom wine sauce. When boiling, add the butter, mount, add parsley, serve. Slice the chicken once through the center of the thigh, and twice through the breast, serve.

PLATE – Large SVB Round

Carefully pour the mushroom mix into the center of the plate and allow to spread evenly. Place the thigh pieces to the left center and then cascade the breast over the thigh. Serve immediately.

CHICKEN PORTION, COOKED
1/2 ea       chicken, brined, deboned with thigh and breast still attached
1 tbsp grapeseed oil
     gm       Salt
     gm       Pepper

Line a sheet tray parchment, then rub grapeseed oil onto paper. Season chicken on both sides and then place on parchment skin side down.
Set rational to Chicken Precook (220F 60%H, 130F Probe), probe thickest part of breast and allow to cook. When finished, flip chicken and allow skin to airdry.

CHICKEN BRINE
….

MUSHROOM BROTH
500       gm             button mushrooms, sliced
200       gm            fennel
60         gm             garlic
10         gm             thyme
11          gm            kombu
4           gm             thai chili
9           gm             lemon peel
350       gm             butter
700       gm             water

-combine together in instant pot, cook on high pressure for 5 minutes
-strain through a chinoise, pushing for total extraction

MUSHROOM WINE
Set 1
200       gm             garlic, minced in robo coupe
100       gm            shallot, minced in robo coupe
220       gm             butter
400       gm             mushroom broth

Set 2
1000    gm             white wine
2000    gm            mushroom broth
20         gm             black pepper
40         gm             salt
50         gm             lemon zest

Set 3
4 gm guar
-Pressure cook set 1 for 3 minutes
-combine with set 2, whisk and feather in set 3