With Halloween coming up next week, why not add a little fun and festivity to your dishes. Here is a Chicken Honfleur recipe from Chef John Walsh to add a little happy to your Halloween.
Chicken Honfleur
Yield: 50
Ingredients
12.5 lbs chicken thighs – boneless
12.5 oz butter, unsalted
25 oz shallots, finely chopped
4 T garlic, finely chopped
12 lbs mushrooms, sliced
12 lbs Fuji apples, cored and sliced
2 qts calvados
2 qts heavy cream
12 fresh thyme bunches
12 bay leaves
8 cups chicken stock
Method
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In a non-reactive pan, heat the butter until it bubbles, season and then add chicken thighs.
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Brown both sides of the chicken and remove from the pan.
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Add the shallots, garlic, mushrooms, and apples and sauté for a few minutes
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Deglaze the pan with the Calvados and scrape the bottom of the pan
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Add the thyme, bay leaves, chicken stock, and cream, and season with salt and pepper.
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Reduce the liquid by one third
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Add the chicken breasts and simmer for 5 to 7 minutes. Re-season if necessary.
Presentation & assembly
- Add the Chicken Honfleur to hollowed out mini sugar pumpkins. Alternately, could serve atop pasta or in potato cups.
Recipe courtesy of Fifteen Chefs: Inspiring & Innovative Recipes from the Leading Caterers of America. All rights reserved
