March 14, 2014 | FOX 2 NEWS

(WJBK) -
Bistro 82 Chicken Pappardelle

Pasta Dough: yield 1 pound

3 ½ cup all purpose flour
4 large egg
½ tsp extra virgin olive oil
¼ tsp salt

In a stand mixer using the dough hook attachment, combine the flour and salt and mix on low speed to incorporate the two ingredients evenly. In a separate bowl, crack the eggs, add the extra virgin olive oil and whisk gently to incorporate the whites with the yolks. Slowly add the egg mixture to the flour in the mixer. Increase the speed on notch and mix until a ball of dough is formed and the sides on the mixing bowl has become "clean." Remove from the mixing bowl and cut the dough ball in half. Wrap each ball in plastic film and refrigerate for 20 minutes. Gently flour a clean work surface and roll the pasta to approximately 1/8 in thick and cut into 1" wide noodles. Using the pasta sheeting attachment or pasta roller is suggested.

Chicken Confit:

1 ea Chicken leg quarter
1 Tbs kosher salt
1 Tbs sugar
2 tsp herbs de provence
1 garlic clove, rough chopped
1 bay leaf, crumbled by hand
1 qt. rendered duck or chicken fat

In a mixing bowl, combine the salt, sugar, herbs de provence, bay leaf and garlic clove and mix well. Generously coat the chicken leg quarter with the mixture. Place in a container that will allow any excess liquid to drip away from the chicken and wrap and store in the refrigerator overnight for 12 hours. Remove from the fridge and rinse the excess seasoning off of the chicken. Pat dry and place in an oven safe pan that will allow the rendered duck fat to fully submerge the chicken. Bake in the oven at 225 F for approximately 4 hours or until extremely tender. Remove the chicken from the fat and pull away all of the meat from the bones. Discard the bones and reserve the meat for the final dish.

Pearl Onions:

6 ea pearl onion.
1 C. chicken stock
1 tsp butter
3 sprigs fresh thyme

Peel the pearl onions. In a small sauté pan, slowly start cooking the pearl onions with the butter. Season gently with salt and black pepper. Once a golden color has been achieved with the onions and butter, add the chicken stock and thyme. Reduce over medium heat until the chicken stock has reduced to form a glaze and the onions are fully cooked and soft throughout. Cool and reserve for final dish.

Asparagus and Peas:

4 ea asparagus
1/2 C. English peas

Bring a pot of water to a boil and season generously with salt. Add the asparagus and cook for 30 seconds. Remove and cool immediately in a bowl of ice water. Remove, pat dry and slice in 1" pieces on a bias. If using fresh peas, first shuck from the pod. Blanch the peas for approximately 30 seconds and remove and add to ice water as well to stop the cooking. Remove and pat dry. Combine with the asparagus and reserve for final dish.

Mushrooms:

8oz selection of Mushrooms
½ ea shallot, minced
1 ea garlic clove, minced
1 tsp butter
¼ tsp vegetable oil

Over high heat, sauté the mushrooms in the vegetable oil. Once a golden color has been achieved on the mushrooms add the butter, garlic and shallot. Season with salt and pepper. Reserve for final dish.

Assembly:

1 C heavy cream
¼ C grated parmesan
1 Tbs butter
1 TbS parsley, minced

Bring a pot of water to the bowl. Season with salt. Add the Pappardelle pasta and cook for 6 minutes. In a large sauté pan over medium heat, add the wild mushrooms, pearl onions and chicken. Once hot, add the heavy cream and reduce by 1/3. Add the butter, cheese, asparagus and peas. Add the cooked pasta and fresh parsley.

Serves roughly 3 people.



Read more: http://www.myfoxdetroit.com/story/24973622/chicken-pappardelle-from-bistro-82#ixzz2yJNBQCPQ