Dinner: Chicken & La Quercia
Recipe courtesy of chef Erik Desjarlais
Yield
2 servings
Ingredients
- 1 whole farm skinned, boneless chicken breast (intact with both sides)
- 10 to 12 thin slices La Quercia Tamworth (available in 2011)
- Canola oil
- Accoutrements may vary based on taste and seasonality, and most will stand up (e.g. pommes puree, foraged mushrooms, braised collard greens, or whatever is in season).
Directions
1) Cut off tips of chicken breasts to make rough rectangles. Lay out a square foot of plastic wrap, place chicken smooth side down and roll the breast in to a compact cylinder, twisting the ends of the wrap to seal. Repeat with other breast and refrigerate for at least 6 hours or overnight to set up.
2) Lay out 5 slices of La Quercia ham almost on top of each other, overlapping so it looks like a package of pre-sliced bacon. Unwrap a breast and roll it in the ham so it wraps completely around the cylinder. Rewrap in plastic as before and chill until ready to cook, at least 2 hours.
3) To finish, preheat oven to 400 degrees and heat a mid sized pan over medium heat. Pour a small film of canola oil in the pan, then lay the Quercia wrapped chicken seam side down, and roll in the pan until it browns all over. Transfer to the oven and roast for 15 minutes.
4) After 15 minutes, pull the chicken from the oven, and let it rest on paper towels for a minute or two.
Serving Suggestions
Serve immediately with pommes puree, foraged mushrooms, braised collard greens, or whatever is in season. The flavor profile of this dish will stand up to most accoutrements