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Chicken Cape Cod




Source of Recipe


From Chef Michael Hannah, Orchard Lake Country Club


List of Ingredients




¼ cup cranberry juice
½ cup olive oil
1 teaspoon fresh thyme, minced
kosher salt and fresh ground black pepper to taste
1 chicken breast, split
1 cup wild rice pancake (recipe below)
2 tablespoons melted butter
2 oz citrus cream (recipe below)
2 tablespoons fruit compote (recipe below)
1 fresh thyme sprig



Recipe



Combine cranberry juice, olive oil and salt and pepper. Pour over split chicken breast and marinate 1 to 2 hours.
In a non-stick fry pan over medium heat, fry the pancake on both sides until nicely browned. Hold warm.
Grill, or sauté the chicken breast until just done. Pour citrus cream in middle of plate. Top with the wild rice pancake. Place the two chicken breasts on top of the breast, stacking them. Top chicken breast with fruit compote. Garnish with thyme sprig.
Wild Rice Pancake

4 cups wild rice blend, cooked per package, cooled
1 ounce olive oil
2 tablespoons onion, minced
2 tablespoons celery, minced
1 egg, beaten
2 tablespoons flour
kosher salt and fresh ground black pepper to taste
2 green onions, minced
½ cup dried cranberries / dried cherries

Soak the cranberries, cherries in hot water for 15 minutes, drain and chop coarsely.
Heat sauté pan with olive oil sauté the onion and celery until soft, 5 minutes. Cool.
In small bowl, combine beaten egg with flour.
In large bowl combine cooled wild rice with cooled onions and celery. Season with salt and pepper, add the green onions, and the dried fruit. Add egg and flour mixture. Mix to combine. Panfry in butter when needed.
Citrus Cream

1 shallot, minced
1 tablespoon lemon juice, fresh squeezed
2 tablespoons orange juice
¼ cup white wine
1 pint heavy cream

In a small saucepan, combine shallot with juices and white wine. Bring to a simmer and reduce over medium heat until almost dry. Add the cream and continue reducing until lightly thickened. Hold warm or refrigerate.

Dried Fruit Compote

2 tablespoons dried cranberries
1/3 cup other dried fruit, assorted
¼ cup water
2 tablespoons balsamic vinegar
¼ cup orange juice
1 tablespoon fresh lemon juice
1 tsp sugar
pinch cayenne pepper
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
salt and pepper to taste

If using larger dried fruit like apricots, dice to the size of the cranberries.
Combine all ingredients in a saucepan, except the fresh herbs and salt and pepper.
Bring to a simmer and cook over low heat for 15 minutes. Add fresh herbs, season and cool.