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"This is a Canadian dish, and the first time I ever saw it, I ripped it out of a magazine because I thought it was so brilliant," says Rach. It's a glazed chicken tournedo shaped like a bun (a fun take on the classic beef tournedo commonly served at weddings). Rach came up with her own version of it. "I think it's delicious," she says, "and you can serve it for brunch, lunch or dinner OR weddings." She pairs it with upland cress and brandy-laced home fries, but suggests going for a fancier potato—such as an au gratin or a mousse or piped mashed potatoes—if you serve it for an actual wedding!
For more BLD (breakfast/brunch, lunch or dinner) meals from Rach, check out her Flatbread Pizzas, 3 Ways and Red Wine & Beet Risotto.
Ingredients
- 4 russet potatoes
- 8 boneless, skinless chicken thighs
- Salt and pepper
- 4 slices meaty bacon
- Kitchen string
- Olive oil cooking spray
- 6 tablespoons butter
- 1 small white or yellow onion, finely chopped
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon smoked paprika or sweet paprika
- 3 tablespoons brandy
- 1/3 cup cream
- 3 large shallots, finely chopped
- ½ cup dry sherry or white wine
- 2 tablespoons hot English mustard or grainy Dijon mustard
- 3 tablespoons smoked maple syrup or regular maple syrup
- Splash of Worcestershire sauce, optional
- 2 tablespoons poppy seeds
Yield
Serves: 4
Preparation
Ideally, start preparing the potatoes the day before the meal by placing the whole potatoes in a pot, then covering with a few inches of water, bringing to a boil and cooking until just tender but not fully cooked, 20 minutes. Drain and refrigerate overnight.
Preheat oven to 400°F, with rack at center.
Season the chicken on both sides with salt and pepper. Roll 4 pieces tightly into cigar-like logs, then drape the top of each cigar-shaped piece with the remaining pieces of boneless thighs and form a round shape like a firm bun. Wrap the side edges of each chicken "bun" with 1 slice of bacon. Secure the bacon to the chicken "bun" by snugly tying a piece of kitchen twine around the bacon. Arrange the chicken on a parchment-lined medium-sized baking sheet, then lightly spray or drizzle with olive oil, transfer to preheated oven and bake 30 minutes, to 165°F on an instant-read thermometer. A few minutes before the chicken is done, top with the glaze and return to the oven.
Peel, then cube the cooled cooked potatoes into ½ inch dice.
In a large nonstick skillet, melt 3 tablespoons butter over medium to medium-high heat, add white or yellow onion, season with salt and soften 5 minutes. Add potatoes and season with salt and pepper, rosemary and smoked paprika or sweet paprika. Brown potatoes 10 to 12 minutes, turning occasionally until crispy-ish. Add brandy and shake pan; it may flame up a bit, so be aware. Add cream and brown again, about 2 minutes, to caramelize the potatoes.
Heat a sauce pot or small skillet over medium heat, add remaining butter and saute shallots seasoned with salt and pepper for 3 minutes or until lightly browned. Add sherry or wine and reduce to 3 tablespoons, add mustard, maple syrup and a splash of Worcestershire sauce (if using) and swirl a minute or so. Pour over the chicken tournedos and baste to coat evenly. Return chicken to the oven to finish cooking and set the glaze, just a couple of minutes.
To serve, remove the string from the chicken tournedos. Top the glazed tournedos with poppy seeds and serve with brady-laced home fries.