Grilled Chicken Napoleon with Shiitake & Spinach Ragout

Grilled Chicken Napoleon with Shiitake & Spinach Ragout
James Gillespie
3660 on the Rise- Honolulu, HI
Series- World #157


Description:
For a great country-style meal, this dish is hard to beat. A big scoop of garlic mashed potatoes forms the base for a sandwich of sliced chicken breast and shiitake-spinach ragout. A sauce of roasted red peppers and soy drenches the dish. This can be a bit on the spicy side for those accustomed to bland tastes; adjust the amount of chili paste to suit your own tastes.

Serves 4

Chicken
1 tablespoon Thai or Vietnamese chili paste
2 tablespoons vegetable oil
juice and grated zest of 1 lemon
salt and freshly ground pepper to taste
4 skinless boneless chicken breasts

Shiitake and Spinach Ragout
1/2 cup heavy (whipping) cream
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 tablespoon Thai or Vietnamese chili paste
1 teaspoon vegetable oil
4 ounces shiitake mushrooms, stemmed and sliced
1 bunch fresh spinach, stemmed and rinsed
1/2 teaspoon minced garlic

Roasted Pepper and Soy Jus
1 teaspoon vegetable oil
1 teaspoon minced garlic
1 tablespoon minced shallot
1 red bell pepper, roasted, peeled and diced
1/4 cup soy sauce
1/4 cup dry white wine
1 cup beef demi-glace
1/4 cup heavy (whipping) cream

Roasted Garlic Mashed Potatoes
4 unpeeled white or yellow potatoes, quartered
1 garlic bulb, roasted
1 tablespoon vegetable oil
4 tablespoons unsalted butter
2 tablespoons heavy (whipping) cream
salt and freshly ground pepper to taste

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 sauté pan or skillet over medium heat, heat the oil and sauté 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 saucepan over medium heat, heat the oil and sauté the garlic and shallot until translucent, about 3 minutes. Add the red pepper and sauté for 2 to 3 minutes. Add the soy sauce and wine 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. Place back in the pan and shake over low heat for a few seconds to dry. Squeeze the garlic purée from the bulb into the potatoes. Using a potato masher or ricer, purée the potatoes and garlic. Beat in the butter, cream, salt and pepper.

To serve: Place a large spoonful of mashed potatoes in the center of each plate. Cut the chicken breasts in half horizontally 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.