Recipe: Chicken, Wild Rice and Portobello Hot Dish

Chicken, Wild Rice and Portobello Hot Dish

1 large shallot plus 2 tsp minced shallot, divided
1 Tbsp plus 1 tsp olive oil (plus additional if necessary)
pinch sea salt
3/4 cup uncooked wild rice
1 Tbsp butter
1 lb boneless, skinless chicken breast
salt and black pepper to taste
1 cup small-diced celery root
1 red bell pepper, seeded, stemmed and julienned
6 oz sliced baby Portobello or crimini mushrooms
1 Tbsp minced garlic
2 oz prosciutto, thinly sliced
1 Tbsp flour
1/4 cup dry white wine
1 1/2 cup chicken stock
1 Tbsp fresh thyme
1 Tbsp fresh Italian parsley
1/2 cup sour cream
1/4 cup grated Parmesan
2 cup water

Preheat oven to 350 degrees.

Using a sharp knife, carefully slice one large shallot into very thin rings. Rinse shallot rings with cold water and pat dry (this will help to keep the rings from burning.) In a large bowl, toss shallot rings with 1 tsp olive oil and a pinch of sea salt spread rings on an aluminum-foil lined baking sheet and place in oven. Roast for 20 to 25 minutes or until shallots are crisp and golden brown, stirring every 10 minutes or so (watch very carefully the last ten minutes.) Remove to a wire rack to cool.

In a medium saucepan, bring 2 cups water to a boil and add wild rice. Reduce heat to low, cover and simmer for 25 minutes. Drain off any excess water and reserve.

In a large high-sided saucepan or Dutch oven over medium heat, warm remaining 1 tablespoon olive oil and the butter until sizzling. Add chicken breasts and a pinch of salt and pepper. Cook until golden brown on both sides and cooked through, about 10 to 12 minutes. Remove chicken to wire rack, cool and slice, against grain, into thin pieces.

In the same pan, saute' celery root, red bell peppers, mushrooms, garlic and minced shallot until tender and slightly caramelized (add a little more oil if necessary).

Add prosciutto and chicken to the saute. Add flour and saute further.

Deglaze with white wine, then add chicken stock and cooked wild rice.
Simmer on stove-top for 30 minutes, or until most of the liquid has been absorbed, tasting to adjust seasoning and ensure that celery root is tender. Reduce heat to low and stir in herbs and sour cream.

Preheat oven to broil. Top hot dish with Parmesan and place under broiler, uncovered, until melted and just beginning to brown. Garnish with crisped shallot rings and serve hot.