(courtesy of Chef Willi Franz, Grey Monk Estate Winery)
4-150 gr. boneless skinless chicken breasts
60gr. shallots, finely chopped
1 clove garlic, minced
10gr. dried Morel mushroom, diced
200gr. (total) fresh shitake, oyster, and portabella mushrooms, diced
2 cups veal stock
two sprigs, fresh thyme
1 cup Cabernet Sauvignon
20 gr. onions, finely chopped
For the ragout:
Reconstitute Morel mushrooms in hot water for one hour. Melt 40gr. of the butter in a saucepan and sauté shallots and garlic until golden brown; add morels and diced fresh mushrooms and sauté for four minutes. Add ½ cup of Cabernet Sauvignon and simmer to reduce by ½ . Add 1 ½ cup of veal stock and simmer until stock is reduced by 2/3. Season with salt, pepper and sprigs of fresh thyme
For the chicken:
Trench chicken breast in flour and pan fry with a touch of oil. Once chicken breast are cooked, set aside and discard oil. Add 30gr of butter to frying pan along with finely chopped onions. Cook until onions are brown; deglaze frying pan with ½ cup of Cabernet Sauvignon and simmer to reduce wine by ½. Add ½ cup of veal stock reduce again. Add salt and pepper to taste.
Notes: Chef Franz suggests pairing with Gray Monk's 2002 Odyssey Cabernet Sauvignon, and notes that the chicken from the recipe may be substituted for veal, beef, or pork. I’m also pretty sure he’ll forgive anyone who wants to substitute beef stock for the veal, for the sake of convenience. Just know that the veal stock has a gentler, more subtle flavour, and that bones for stock can be purchased from your butcher.