I've adapted an asparagus recipe from my fave government agency, the LCBO. Fiddleheads can basically replace asparagus in any recipe. And this one is a definite winner winner chicken dinner!
2. With knife held horizontally, slice through chicken breasts, starting at the thinner side, about two-thirds of the way through, so chicken breasts can open like a book. Spread one-quarter of the filling over the inside of each breast leaving a ½-inch (1-cm) border uncovered. Close each breast to enclose filling, securing with a toothpick if desired.
3. Heat oven to 400°F (200°C).
4. In a large ovenproof nonstick skillet, heat oil over medium-high heat. Sprinkle the chicken breasts with half of the salt and pepper. Arrange chicken, skin-side down, and cook until golden brown, about 3 minutes. Gently turn chicken over and cook 3 minutes more.
5. Transfer skillet to oven and bake until chicken is cooked through, about 15 to 20 minutes. Transfer chicken to a platter to keep warm.
6. In same skillet, melt butter over mediumhigh heat. Add shallots and cook until tender but not browned, about 6 minutes. Stir in wine and chicken broth. Bring to a boil. Reduce heat to maintain a simmer for 3 minutes. Whisk yolks and remaining salt and pepper in a small bowl. Pour about ¼ cup (50 mL) of the sauce into the yolks and whisk to combine. Whisk yolk mixture back into skillet and continue whisking, without letting it boil, until sauce is thick enough to coat the back of a spoon, about 3 minutes. Stir in parsley and tarragon and serve over chicken.
Makes 4 servings
MOREL RICE WITH LEMON & PARSLEY
This rice looks as good as it tastes. Lemony zip means this rice is superb with meat or poultry that has a fruit component such as our elegant pork roast or, come summer, even laid-back barbecued ribs with a sweet-tart barbecue sauce.
3¼ cups (800 mL) chicken broth or stock
1 to 2 tsp (5 to 10 mL) salt
Generous pinch of saffron
3 cups (750 mL) Indian basmati rice
2 tbsp (25 mL) butter
1 medium onion, diced
2 to 3 large lemons
½ cup (125 mL) finely chopped fresh parsley
1 cup (250 mL) toasted chopped, sliced
3 to 4 morels, cleaned
1 Taste broth; if salty, stir in only 1 tsp (5 mL) salt. Add pinch of saffron and let soak while continuing with recipe.
2. Rinse rice in a sieve under cold running water; drain well. Melt butter in a large saucepan over medium heat until bubbly. Add onion; cook 5 minutes or until onion is transparent. Stir in drained rice until coated with butter.
3. Meanwhile, squeeze ½ cup (125 mL) juice from lemons. Pour over rice mixture along with broth, including saffron. Bring to a boil, cover and reduce heat to low. Slowly cook for 15 to 20 minutes or until tender. Fluff with a fork. (Rice holds well over lowest possible heat for up to an hour.)
I knew it was fiddlehead season when I headed to the market, but I had forgotten about morels and when I saw them, I just had to get them. So I adapted the rice recipe I was using and replaced the almonds with morels. I hoped the lemon flavour of the rice and the richness of the morels would complement each other. They did, but I think I overcooked the morels slightly. Oops!
FIDDLEHEAD-STUFFED CHICKEN WITH WHITE WINE-SHALLOT SAUCE
Leaving the skin on the chicken helps keep it moist and succulent. Ask the butcher to keep the wing bone attached for an elegant presentation.
Filling
1 tbsp (15 mL) butter
½ cup (125 mL) minced shallots
1 clove garlic, minced
4 handfuls of fiddleheads, cleaned
½ cup (125 mL) crumbled goat cheese
1 tbsp (15 mL) fresh chopped flat-leaf parsley
2 tsp (10 mL) grated lemon zest
½ tsp (2 mL) each sea salt and freshly cracked
pepper
Chicken
4 boneless, skin-on chicken breasts
1 tbsp (15 mL) olive oil
1 tsp (5 mL) each sea salt and freshly cracked pepper
1 tbsp (15 mL) butter
½ cup (125 mL) minced shallots
1 cup (250 mL) white wine
1 cup (250 mL) chicken broth
2 egg yolks
1 tbsp (15 mL) roughly chopped flat-leaf parsley
1 tsp (5 mL) finely chopped tarragon
1. In a skillet, melt butter over medium heat. Add shallots and sauté until tender and translucent but not browned, about 6 minutes. Stir in garlic and fiddleheads and cook 2 minutes. Transfer to bowl and let cool. Mix in goat cheese, parsley, lemon zest, salt and pepper.
FIDDLEHEAD-STUFFED CHICKEN WITH WHITE WINE-SHALLOT SAUCE
Leaving the skin on the chicken helps keep it moist and succulent. Ask the butcher to keep the wing bone attached for an elegant presentation.
Filling
1 tbsp (15 mL) butter
½ cup (125 mL) minced shallots
1 clove garlic, minced
4 handfuls of fiddleheads, cleaned
½ cup (125 mL) crumbled goat cheese
1 tbsp (15 mL) fresh chopped flat-leaf parsley
2 tsp (10 mL) grated lemon zest
½ tsp (2 mL) each sea salt and freshly cracked
pepper
Chicken
4 boneless, skin-on chicken breasts
1 tbsp (15 mL) olive oil
1 tsp (5 mL) each sea salt and freshly cracked pepper
1 tbsp (15 mL) butter
½ cup (125 mL) minced shallots
1 cup (250 mL) white wine
1 cup (250 mL) chicken broth
2 egg yolks
1 tbsp (15 mL) roughly chopped flat-leaf parsley
1 tsp (5 mL) finely chopped tarragon
1. In a skillet, melt butter over medium heat. Add shallots and sauté until tender and translucent but not browned, about 6 minutes. Stir in garlic and fiddleheads and cook 2 minutes. Transfer to bowl and let cool. Mix in goat cheese, parsley, lemon zest, salt and pepper.
2. With knife held horizontally, slice through chicken breasts, starting at the thinner side, about two-thirds of the way through, so chicken breasts can open like a book. Spread one-quarter of the filling over the inside of each breast leaving a ½-inch (1-cm) border uncovered. Close each breast to enclose filling, securing with a toothpick if desired.
3. Heat oven to 400°F (200°C).
4. In a large ovenproof nonstick skillet, heat oil over medium-high heat. Sprinkle the chicken breasts with half of the salt and pepper. Arrange chicken, skin-side down, and cook until golden brown, about 3 minutes. Gently turn chicken over and cook 3 minutes more.
5. Transfer skillet to oven and bake until chicken is cooked through, about 15 to 20 minutes. Transfer chicken to a platter to keep warm.
6. In same skillet, melt butter over mediumhigh heat. Add shallots and cook until tender but not browned, about 6 minutes. Stir in wine and chicken broth. Bring to a boil. Reduce heat to maintain a simmer for 3 minutes. Whisk yolks and remaining salt and pepper in a small bowl. Pour about ¼ cup (50 mL) of the sauce into the yolks and whisk to combine. Whisk yolk mixture back into skillet and continue whisking, without letting it boil, until sauce is thick enough to coat the back of a spoon, about 3 minutes. Stir in parsley and tarragon and serve over chicken.
Makes 4 servings
MOREL RICE WITH LEMON & PARSLEY
This rice looks as good as it tastes. Lemony zip means this rice is superb with meat or poultry that has a fruit component such as our elegant pork roast or, come summer, even laid-back barbecued ribs with a sweet-tart barbecue sauce.
3¼ cups (800 mL) chicken broth or stock
1 to 2 tsp (5 to 10 mL) salt
Generous pinch of saffron
3 cups (750 mL) Indian basmati rice
2 tbsp (25 mL) butter
1 medium onion, diced
2 to 3 large lemons
½ cup (125 mL) finely chopped fresh parsley
1 cup (250 mL) toasted chopped, sliced
3 to 4 morels, cleaned
1 Taste broth; if salty, stir in only 1 tsp (5 mL) salt. Add pinch of saffron and let soak while continuing with recipe.
2. Rinse rice in a sieve under cold running water; drain well. Melt butter in a large saucepan over medium heat until bubbly. Add onion; cook 5 minutes or until onion is transparent. Stir in drained rice until coated with butter.
3. Meanwhile, squeeze ½ cup (125 mL) juice from lemons. Pour over rice mixture along with broth, including saffron. Bring to a boil, cover and reduce heat to low. Slowly cook for 15 to 20 minutes or until tender. Fluff with a fork. (Rice holds well over lowest possible heat for up to an hour.)
4. Slice morels into thin slices and fry on med heat with butter, salt and pepper. Drain on paper towel.
4. When ready to serve, stir in generous parsley and morels.
Serves 6 to 8
4. When ready to serve, stir in generous parsley and morels.
Serves 6 to 8
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