Chef Chris Sell of Chip Shop restaurant in Brooklyn, NY teaches us how to make a British portabella mushroom and leek mousse stuffed chicken breast inspired by the cuisine of medieval times. If that's not mouth-watering enough, Chris goes on to explain how to make the perfect mashed potatoes with caramelized onions a tasty chicken stock sauce, and scrumptious roasted root vegetables. This incredible meal will definitely be everyone's cup of tea! <br /> <br />QUESTION: What you favorite meal with chicken? <br /> <br />Subscribe for more: http://goo.gl/Z7lbS <br /> <br />Cultural Kitchen explores modern food and the chefs who make it, while showcasing the culture that inspired the plate. Each week, you'll see innovative recipes and a bit of a cultural history lesson by the chefs themselves. Don't forget to subscribe to see a new episode every Thursday! <br /> <br />More Cultural Kitchen: http://www.youtube.com/playlist?list=PL55F6C637C16A21DF <br /> <br />Medieval Stuffed Chicken serves 4 <br /> <br />2 whole (double breasts) chicken breasts bone removed <br />6oz diced Portobello mushrooms <br />3oz diced leek <br />knob butter <br />10oz white wine <br />8oz heavy cream <br />2 pints good quality chicken stock <br />2 tablespoons chopped fresh tarragon <br /> <br />Cook the leeks without color in the butter until tender. <br />Add the mushroom when cooked add half the white wine & reduce until nearly dry <br />Add the cream and reduce until a thick custard consistency <br />Season with salt and pepper to taste & refrigerate <br /> <br />Place the chicken breast skin down onto plastic wrap & batter out until double in size <br />Stuff with ½ the stuffing and roll, tie with string. <br />Saute rolled breast until golden brown finish cooking in the oven until internal temperature is 160F cover in foil rest for 10 minutes <br />Put the pan on the heat & deglace with the remaining wine reduce add the stock & reduce by half, add the tarragon & season. <br />Slice the chicken breasts and serve with the reduction sauce
