AllenOK
New member
This is a dish that's on the special menu for this month. I don't really have measurements, other than I'm using 6 oz each of frozen gnocci and roast chicken.
I start by roasting some chicken pieces, usually at least 4 - 5 breasts and the same number of thighs. I season the chicken with thyme, sage, salt, and pepper. I roast it in one of our convection ovens for an hour. Chill the chicken, then pick it off the bone, leaving the meat in large chunks. I portion this meat in quart-size ziploc baggies. I have NOT been prepping enough to justify freezing some of the chicken; I'm using it to fast.
To make the dish, preheat an 8" saute pan over high heat. I drop the gnocci into a pot of gently simmering water to thaw and reheat. Add a little clarified butter to the saute pan and swirl to coat. Add the chicken, 1 T minced shallots, 1 t minced garlic, and about 1 oz of proscuitto ham, thinly sliced and julienned. Season with about 1/2 t each of thyme and sage. Once the ingredients start to caramelize, deglaze with about 1/3 c of white wine. Add the gnocci, then bring to a quick boil, cover, and reduce to a simmer. Cook for about 5 minutes. Uncover, and toss in 3 T of whole, COLD, butter. Shake, toss, and roll the dish around the pan to melt the butter. The sauce will tighten up a bit, just like a buerre blanc. DO NOT BRING TO A BOIL or you will break the sauce! Taste the sauce and season with salt and pepper to your liking.
I plate the dish in a large pasta bowl, and serve with garlic bread over top of the dish, and some chives sprinkled on for color.
The smell is intoxicating!
NOTES: We did this last year with mixed success. The chef wanted to let folks know that yes, the chicken was roasted, so he had me leave it on the bone, but cut it up a bit. Folks weren't really thrilled about having to pick the meat off the bones (they don't like getting their hands dirty), or biting into a piece and finding a bone in there. Plus, cooking the chicken to order greatly lengthened the ticket times, plus when the orders started slacking off, I started loosing the chicken to spoilage.
Now, I have the chicken pre-cooked, picked apart, and pre-portioned. This reduces spoilage, as I'm not prepping enough to last more than a few days. Cook time is only about 10 minutes, start to finish.
I start by roasting some chicken pieces, usually at least 4 - 5 breasts and the same number of thighs. I season the chicken with thyme, sage, salt, and pepper. I roast it in one of our convection ovens for an hour. Chill the chicken, then pick it off the bone, leaving the meat in large chunks. I portion this meat in quart-size ziploc baggies. I have NOT been prepping enough to justify freezing some of the chicken; I'm using it to fast.
To make the dish, preheat an 8" saute pan over high heat. I drop the gnocci into a pot of gently simmering water to thaw and reheat. Add a little clarified butter to the saute pan and swirl to coat. Add the chicken, 1 T minced shallots, 1 t minced garlic, and about 1 oz of proscuitto ham, thinly sliced and julienned. Season with about 1/2 t each of thyme and sage. Once the ingredients start to caramelize, deglaze with about 1/3 c of white wine. Add the gnocci, then bring to a quick boil, cover, and reduce to a simmer. Cook for about 5 minutes. Uncover, and toss in 3 T of whole, COLD, butter. Shake, toss, and roll the dish around the pan to melt the butter. The sauce will tighten up a bit, just like a buerre blanc. DO NOT BRING TO A BOIL or you will break the sauce! Taste the sauce and season with salt and pepper to your liking.
I plate the dish in a large pasta bowl, and serve with garlic bread over top of the dish, and some chives sprinkled on for color.
The smell is intoxicating!
NOTES: We did this last year with mixed success. The chef wanted to let folks know that yes, the chicken was roasted, so he had me leave it on the bone, but cut it up a bit. Folks weren't really thrilled about having to pick the meat off the bones (they don't like getting their hands dirty), or biting into a piece and finding a bone in there. Plus, cooking the chicken to order greatly lengthened the ticket times, plus when the orders started slacking off, I started loosing the chicken to spoilage.
Now, I have the chicken pre-cooked, picked apart, and pre-portioned. This reduces spoilage, as I'm not prepping enough to last more than a few days. Cook time is only about 10 minutes, start to finish.
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