1 guinea fowl or small chicken (about 3.5 pounds)
10 sprigs thyme
1 teaspoon salt, plus more to taste
3 tablespoons grapeseed oil
6 tablespoons butter
2 cloves garlic, peeled and crushed
3 clumps of hen-of-the-woods mushrooms
1 cup beluga lentils
6 cups chicken broth, divided
1 bay leaf
1 cotechino, thickly sliced (optional)
About 10 ounces wild mushrooms (matsutake, chanterelle, and black trumpet mushrooms are used at Nomad)
1/4 celery root diced
1 pickled carrot diced (optional)
Heat oven to 400°F.
The Dish Rinse and pat dry. Cut the lemon in half and stuff in its cavity, along with half of the thyme, in its cavity. Tie the bird with butcher twine or kitchen string, and sprinkle all over with the salt.
Heat the oil in the pot over high heat. Put the bird in the pot to start browning it. Add the butter, one garlic clove and 2 sprigs of thyme. As the bird browns, turn it to brown all sides, basting it with the melted butter as it browns. Once it’s brown all over, remove the bird, discard the butter, garlic, and thyme (do not rinse the pot).
Chicken Jus (Optional):
-Add 2 tablespoons butter to the pot over medium heat. When the butter’s melted, add 2 peeled and minced shallots. Cook, stirring often, until the shallots are soft, about 3 minutes. Deglaze the pan with 1/4 cup dry sherry; cook, stirring frequently, until the pot is dry again. Add a peeled and crushed garlic clove and 2 cups chicken broth. Bring to a boil. Cook, stirring frequently, until the broth reduces to about half. Add 1/4 teaspoon each coriander seeds, black peppercorns, and whole cloves, plus a cinnamon stick. Continue reducing until the amount is about halved again. Stir in a tablespoon of butter and add salt to taste. Strain the sauce into a pitcher, measuring cup or small bowl (you should have about 1/2 cup). Set aside in a warm place. Rinse out the pot.Read more
Put the hen-of-the-wood mushrooms in the pot and set the bird on top. Cook in the oven until the mushrooms are tender and the bird is cooked through. Start checking for doneness after 30 minutes, but depending on the size of bird you used, it may take longer (up to an hour).
While the bird cooks, put the lentils in a medium saucepan with 4 cups of the chicken broth, the bay leaf, and the remaining thyme sprigs. Bring to a boil, reduce heat to maintain a simmer, and cook until lentils are tender, 20 to 30 minutes. Salt to taste. Drain, reserving the cooking liquid.
Lentil Puree: Put 1/2 cup of the cooked lentils, 1/4 cup lentil cooking liquid, 1 teaspoon lemon-infused olive oil, 2 tablespoons marscapone, and 1 teaspoon lemon juice in a blender and whirl into a puree. Add salt to taste and set aside.
Pickled Carrots (Optional): Peel and dice a carrot. Bring the 1/3 cup white vinegar, 1/3 cup water, 1/2 teaspoon salt, 1 teaspoon sugar, and a pinch each of ground coriander, ground clove, cinnamon, and black pepper just to a boil in a saucepan. Take off heat and add the carrot. Set aside.
Remove the bird and hen-of-the-woods from the pot. Cover the bird loosely with foil to keep warm.
Brown the cotechino slices on both sides and remove from the pot.
Meanwhile, trim the wild mushrooms and cut into bite-size pieces (reserve 1, if you like, and thinly slice to use as garish); peel and dice the celery root.
Add the wild mushrooms, cut side-down, to the pot and cook until well browned.
Add the cooked lentils, diced celery root, and 1 1/2 cup of the reserved lentil liquid. Stir to combine. Chop the hen-of-the-woods and add them to the pot. Add the lentil puree to the pan with the mushrooms. Cook until mushrooms and celery root are tender, about 10 minutes.
While the ragout cooks, cut the bird into serving pieces.
When ready to serve, drain and stir in the pickled carrots, if using. Set the cotechino slices, if using, on top of the ragout, along with the poultry servings. Drizzle with the jus. Garnish with reserved wild mushroom and serve.
Staub Cast Iron Universal Pan
The Universal Pan features a large cooking surface and high sides perfect for sautéing, searing, frying and braising. Two side handles make for easy handling while the domed lid offers a view into what and how your dish is cooking.
Features & Benefits:
-Made in France.
-Heavy weight; tight-fitting lid retains moisture.
-Enameled cast iron with even-heating base and sidewalls ensure food cooks evenly.
-Ideal size and shape to bake casseroles, fry chicken, sear or braise meats or vegetables and cook. one-pot meals
-Smooth enamel bottom works on all stovetops.
-Oven Safe up to 500°F.