Forrest Chicken Recipe

Prepare chicken

Pat chicken breasts dry. Using a sharp knife, make a shallow pocket in each breast (do not cut through) large enough to place chèvre inside. Season the outside and inside lightly with 1/2 tsp salt and 1/2 tsp pepper divided among breasts.

Fill with chèvre

In a small bowl, combine the goat cheese with 1 tablespoon softened butter and 1 tablespoon chopped parsley. Spoon about 1.5 oz of the chèvre mixture into each chicken pocket and press to close slightly.

Make herb crust

In a bowl combine panko, grated Parmesan, remaining 1 tablespoon chopped parsley, chopped thyme and rosemary, 1 tbsp olive oil, and a pinch of salt and pepper. Mix until evenly moistened.

Sear & bake chicken

Preheat oven to 400°F (200°C). Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sear chicken, crust-side down if possible, for 2-3 minutes until golden. Flip and sear the other side 1-2 minutes. Press the herb-panko mixture onto the top/crust side of each breast to adhere. Transfer skillet to oven and roast 12-16 minutes, or until internal temperature reaches 160°F (71°C). Remove from oven and tent with foil; carryover will bring temperature to 165°F.

While chicken roasts, heat 1 tbsp butter and 1 tbsp olive oil in a sauté pan over medium-high heat. Add minced shallot and cook 1-2 minutes until translucent. Add sliced mushrooms and spread into a single layer; let brown without stirring for 2 minutes, then toss and continue to brown 3-4 minutes until richly colored.

Add minced garlic and thyme; cook 30 seconds until fragrant. Deglaze pan with 2 tbsp white wine, scraping up browned bits. Season with 1 tsp salt and 1/2 tsp pepper. Remove from heat and keep warm. Reserve mushrooms for plating and for adding to the demi-glace later.

After removing chicken from skillet, place the skillet back on medium heat (careful—handle is hot). If there is excess fat, pour off, leaving about 1 tablespoon with fond. Add 1/4 cup dry white wine and scrape up browned bits, reducing by half (1-2 minutes).

Add 1 cup demi-glace (or reduced chicken stock) and 1 sprig thyme. Bring to a gentle simmer and reduce by about one-third, 4-6 minutes, until slightly thickened. Remove thyme sprig.

Whisk in 2 tbsp cold cubed butter, one piece at a time, to emulsify and gloss the sauce. Stir in 1 tsp sherry vinegar, season with 1/2 tsp salt and 1/4 tsp pepper. Fold in half of the sautéed mushrooms (reserve remainder for garnish). Keep sauce warm.

Place potato cubes and whole garlic cloves into a large pot and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 15-18 minutes.

Drain potatoes and garlic well. Return to pot over low heat for 1 minute to evaporate excess moisture. Add 3 tbsp butter and 1/2 cup warm milk. Mash to a smooth consistency (use potato masher or ricer). Season with 1.5 tsp salt and 3/4 tsp pepper; adjust seasoning to taste. Keep warm until plating.

Bring a pot of salted water to a boil. Blanche baby carrots and haricots verts for 2-3 minutes until bright and just tender. Immediately shock in ice water to stop cooking; drain and pat dry.

In a skillet over medium heat, melt 1 tbsp butter with 1 tbsp olive oil. Add blanched vegetables and sauté 2-3 minutes to glaze and heat through. Season with 1/2 tsp salt and 1/4 tsp pepper. Keep warm.

Spoon a generous portion of garlic mash onto each plate, spreading into a shallow bed. Place one herb-crusted, chèvre-stuffed chicken breast atop the mash.

Spoon roasted chicken demi-glace and mushroom mixture over and around the chicken. Arrange chef’s vegetables beside the chicken and mash. Garnish with remaining sautéed mushrooms, chopped parsley and optional microgreens.

Serve immediately so sauce is warm and chicken is juicy. Recommended internal temp on serving: 165°F.