John Myers
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Corn Chicken Involtini Filled with Mushrooms and Pistachio with Port Wine Jus
The perfect corn chicken involtini filled with mushrooms and pistachio with port wine jus recipe with a picture and simple step-by-step instructions.
For the filled involtini:
- 6 Pc. Corn chicken breasts
- 250 g Mushrooms
- 40 g Unsalted pistachios, peeled
- 1 tsp Porcini mushroom powder
- 200 ml Cream
- 18 disc Bacon slices
- 4 Pc. Ice cubes
- Chopped herbs
- Salt and pepper
- Olive oil
For the port wine jus:
- Poultry bones
- 2 tbsp Tomato paste
- 750 ml Port wine
- 300 g Soup vegetables
- 1 Pc. Onion
- 2 l Vegetable stock
- Salt and pepper
- Oil
- Food starch
For the potato parsnip mash:
- 500 g Potatoes mainly waxy
- 250 g Parsnips
- Salt
- 1 pinch Grated tonka beans
For the vegetable basket:
- 3 Pc. Kohlrabi
- 5 Pc. Broccoli florets
- 10 Pc. Sugar snap
- 1 Pc. Carrot
- 10 Pc. Asparagus green
- 3 Pc. Mushrooms
- 2 Pc. Potatoes
- Butter
- Salt and pepper
- Nutmeg
- Oil
- Wash and dry the chicken breasts. Cut off the wing bone and the inner fillet of the breast. We need the bones for the sauce and can be put aside. Cut five out of six breast fillets lengthways using a butterfly cut. Place the breast fillet between cling film and pound it flat like a schnitzel. Then chill.
- Cut the remaining breast fillet and the inner fillets of the breasts into small cubes and place in the freezer for an hour so that the meat freezes.
- While the meat is freezing, clean and chop the mushrooms and fry them in a pan with oil until they are golden brown. Season with salt and pepper. Let the fried mushrooms cool and set aside.
- Put the frozen meat in a blender with 4-5 ice cubes and mix on the highest level until a sticky mass is formed. Season with salt, pepper and porcini mushroom powder. Turn the mixer back on and slowly add the cream. Transfer to a bowl and mix in the pistachios, mushrooms and herbs. Chill the finished filling.
- Now the involtini is wrapped together. Drip some oil onto a piece of aluminum foil for each breast fillet, distribute and season with pepper from the mill. Place three slices of bacon on the aluminum foil. The pounded chicken breast is then placed on top, followed by the chicken breast. Wrap everything together and twist tightly together in the foil like a piece of candy.
- Bake at 200 degrees for about 20 minutes. The Involtini is cooked at an internal temperature of 70 degrees.
- Fry the leftover bones in a larger saucepan with oil. When the bones have turned color, add the chopped carrot and celery and fry with them. Then add the leek and the onion. When everything is well seared and the bottom of the pan is slightly roasting, add the tomato paste and fry briefly.
- Repeatedly deglaze and reduce with the stock until a dark brown color arises. Top up with the port wine and the rest of the stock. Let the sauce simmer over low heat for about 3 hours. Now pour the sauce through a sieve into a clean saucepan and let it reduce further until the desired color and intensity. Now season lightly with pepper and salt and thicken with cornstarch mixed with water.
- Peel the potatoes and celery. Boil both together in a saucepan with lightly salted water. When everything is soft, pour off the water. Use a whisk to mash everything into a pulp that is still nice and lumpy. Then season with salt. If necessary, make it creamier with milk. Finally, the mash is seasoned with freshly ground tonka bean. Dose the tonka bean carefully! It lifts the taste of parsnips and gives the mash that special note.
- Carefully peel the kohlrabi and cut in half lengthways. Scrape out the inside of the kohlrabi with a ball cutter until a shell is formed. Peel the carrot and cut into 3 cm thick slices. Clean the mushrooms, cut in half and fry in a pan with a little oil until golden brown.
- Cook the remaining vegetables, the kohlrabi baskets and the carrot slices in a saucepan with salted water and then soak them in ice water.
- Peel the potatoes and cook them in salted water until soft. Mash the boiled potatoes and place them in the center of the kohlrabi bowl. They serve as glue, so the other vegetables hold better in the finished basket. Now put the other vegetables in the kohlrabi bowl so that you get a colorful vegetable basket.
- Mix the butter and the spices, melt in the microwave and season the vegetables with it. Place the finished vegetable basket on a plate and cover with cling film. Just before serving, you can heat them very gently in the microwave at 600 watts for 90 seconds.
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