This is a great dish using some ingredients that combine very well in the fall season.  Delicata squash is a sweet squash, with a rich flavor and I just love to use them when they are in season.   We used to make this pudding years ago at a restaurant in S.F.  as an appetizer.  I decided to make it with chicken and liver sauce.  JP loves liver almost from any animal but it is not my absolute favorite.  I love Foie Gras but chicken liver and even beef liver is really not a taste that I have come to love.   I did have this chicken liver mousse in the U.K. a few weeks ago and it was excellent but it was not a strong mineral flavor that is a lot of time associated with organ meats.   I simple stuffed the chicken with an herb, garlic butter and then sous vide it.  

4 chicken breast butterflied and pounded thin

4 garlic cloves

1 tbsp of fresh thyme

3 tbsp of fresh oregano

1/2 cup of parsley leaves

1 stick of butter that has been sitting out for 20 minutes and then cut into 8 pcs

2 tbsp of olive oil

3 Delicata Squash cut in half lengthwise and deseeded

3 tbsp of olive oil

Salt and Pepper

3 eggs

2 1/4 cups of milk

1 tbsp of chopped thyme

Salt and Pepper

Non-stick spray

Seasoned bread crumbs

1 cup of toasted bread crumbs with chopped parsley and lemon zest.

Chicken liver sauce

3 large chicken livers rinsed, trimmed of any veins, blood, or connective tissue

1 shallot minced

1 garlic clove minced

1/4 cup of Patron burdeos or cognac

3/4 cup of cream

4 tbsp of butter

Salt and pepper

Arugula Salad

1 cup of micro arugula

1 shallot shaved

1/2 lemon juiced

2 tbsp of olive oil

Salt and pepper

Preheat oven to 375 degrees

If you have a sous vide machine set the water bath temperature to 141 degrees.  If you don't have a machine, get a pot of water on low and try to manage the water temperature around 141.

For the chicken.  Lay the chicken on a piece of plastic wrap.  Butterfly the chicken and then place another piece of plastic on top.  Then pound the chicken into a thin fillet.  Repeat with the rest of the chicken breast. Then discard the top plastic wrap.

In a food processor add garlic and herbs.  Pulse until relatively smooth and then add the butter.  Puree until a smooth butter has been combined.  Season with a little salt and pepper.  Take the butter and place a spoonful close to one side of the middle of the chicken breast.  Then roll the breast up and tie with butchers twine.  Repeat the process until all are done.  Place the chicken into a plastic cryovac bag, add any of the leftover butter in with the chicken if any.  Seal the bag with no air and place into the water bath.  Sous vide for about an hour.

Meanwhile for the squash.

On a sheet tray lined with foil, drizzle the squash with olive oil, salt, and pepper.  Place face down on the sheet tray and roast for 1 hour or until the squash is tender and soft.   Take out and let it cool.  In a mixing bowl add the milk and eggs.  Whisk together until well combined.  Scoop out the pulp of the squash from the skin and add it to the egg mixture.  Season the mixture with salt, pepper, and fresh chopped thyme.  Taste the mixture and adjust if needed.  Spray a square baking dish with non-stick spray and pour the mixture in. Cover with foil

Turn down the oven to 325 degrees.  Make a water bath using another baking dish that the square dish can fit inside of and boiling water.  Place the water in the second dish and place the squash mixture on top.  The water should only come up to half way on the pan with the covered squash.  Place in the oven and bake for 40 minutes.  Then take off the foil and cook for another 15 minutes or until the pudding has set.  Take out and let it cool.

For the sauce.

Season the chicken livers with salt and pepper.  In small sauce pan on medium high add one tbsp of butter, the chicken livers, and shallots.  Cook for 2 minutes and then flip over.  Add the garlic and cook for 30 seconds and then deglaze with the Burdeos.  Reduce by half and then add the cream.  Simmer for 2 minutes and by now the livers should be cooked.  Pour all the ingredients into a blender and puree until smooth.  Add the remaining butter to the sauce and season with salt and pepper.  Keep warm.

To plate, Take the chicken out of the bag and season with salt and pepper.  In a hot cast iron skillet add 2 tbsp of olive oil and sear the chicken on all sides to give some texture to the chicken.   Then cut a rectangular piece of delicata squash pudding on to the plate.   Top the pudding with a generous coating of season bread crumbs.  Spoon some of the sauce onto the plate.  Cut the string off the chicken and slice evenly.  Place the chicken on top of the sauce.  Finish the plate with micro arugula and shaved shallot salad

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