CHICKEN NOODLE SOUP

By dyannucci

PAlmetto Inn Chef Brandon Carter

serve with chardoney

Wine spectator

Ingredients

• 4 oz fresh lobe foie gras
• 1/2 stick unsalted butter, plus 1 tablespoon
• 20 button mushrooms, sliced
• Reserved chicken bones from below, roasted until slightly brown
• 6 cups chicken broth
• 1 bay leaf
• 10 black peppercorns, cracked 1J2 bunch thyme
• 3 tablespoons olive oil
• 2 free-range poussins, cut into breasts, legs and thighs, boned, and bones reserved
• 2 cloves garlic, crushed in skin
• 2 sprigs rosemary
• 3 shallots, peeled and finely diced
• 1/2 cup carrots, finely diced
• 1/2 cup celery, finely diced
• 20 pieces of pappardelle pasta
• 16 brussel sprouts halved blanched and carmelized
• 1 quarter size white truffle or substitute 2 tspn white truffle oil

Details

Servings 4

Preparation

Step 1

1. Heat a large saucepot over medium-high heat. Lightly sear foie gras, taking care not to burn it. Remove foie gras and reserve.

2. Add 1 tablespoon butter and heat until it is light brown. Add mushrooms and cook until lightly browned. Add the chicken bones, broth, bay leaf, peppercorns, half of the thyme and the seared foie gras and simmer for about 1 hour.
3.Strain, skim the fat and reserve liquid.

4. In a large saute pan, heat the olive oil over me¬dium heat. Season the chicken with salt and pepper, then sear it skin side down until golden¬brown and crispy. Turn the chicken, then add
remaining butter, garlic, rosemary and thyme.

5. Reduce heat slightly, allowing the butter to brown, and baste the top of the meat. Continue cooking slow and low until the breast is three¬quarters done. Remove from the pan and allow to rest.

6. In a large saucepot, sweat shallots, carrots and celery. While your vegetables are sweating, cook the pasta in a pot of boiling salted water, and pre-heat the oven to 400 F.

7. Add Brussels sprouts, pasta and broth to your pot with the vegetables. Finish the chicken in the. oven for about 5 minutes. Evenly distribute your pasta, vegetables and broth among 4 bowls. Slice chicken and arrange on top.
8. Finish each bowl with a generous shaving of
white truffles or a drizzle of oil. Serves 4. D



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