Recipe for Chef Paul Mattison’s Tuscan Braised Chicken
From the Kids N’ Chefs event on 30 October, 2014 at Phillippi School Elementary Cafeteria where Chef Paul Mattison and other local celebrity chefs created an evening of combining tastes and talents to offer sampling creations from kid-approved recipes featuring locally grown food. All proceeds benefit Sarasota School Nutrition Association Scholarship fund.
4 each whole chicken legs, cut in ½ (4 thighs, 4 legs)
4oz olive oil
½ cup sweet onion (small dice)
½ cup carrots (peeled, small dice)
½ cup celery (small dice)
2 teaspoons fresh rosemary (chopped fine)
2 teaspoons fresh thyme (chopped fine)
1 tablespoon fresh sage (chopped fine)
4 cloves garlic (chopped fine)
1 ½ cups grape juice
3 cups chicken stock or broth
¼ cup golden raisins
3 tablespoons butter, cold
to taste salt & black pepper
Heat oven to 350° F. Heat a large oven proof sauté pan on medium-high heat. Add olive oil. Season each piece of chicken with salt and black pepper on both sides. Carefully place each piece of chicken in sauté pan skin side down. Let the chicken brown without touching until golden brown, about 10 minutes. Once browned, flip each piece and cook another 2-3 minutes. Take chicken out of pan and reserve. In the same pan add or remove some oil to sauté the onions. Add the onions to the pan and sauté until softened, about 5 minutes. Now add the carrots, celery and herbs. Cook another 5 minutes, then add garlic. Cook garlic just until cooked. Once cooked, place chicken back in pan and deglaze with grape juice. Cook the grape juice until it has reduced by half. Add the stock and raisins next. Carefully cover the pan with aluminum foil and place in the oven for about an hour, or until chicken is tender and almost falling apart. To serve, take the chicken out of the pan. Keep chicken warm. Reduce the sauce and adjust seasoning. Whisk in the cold butter and serve the sauce over the chicken.
Sweet Potato Pumpkin Streusel Serves 40
5 lbs Sweet Potatoes & Pumpkin
½ lb Butter
1 cup Brown Sugar
To Taste Salt
To Taste Pepper
1 bag Marshmallows
Roast and mash sweet potatoes, pumpkin and marshmallows. Add brown sugar, butter, salt and pepper and place in baking pan. Add marshmallows on top and bake until golden brown.
Italian Collard Greens
Salt & Pepper
Sautée collard greens and garlic in olive oil. Add broth and steam until firmly soft. Add salt and pepper to taste.
Chef Paul Mattison’s interview on SNN’s FYI Show with Cassie Nall airing Friday, October 31 at 10 am and 7:30pm.
Chef Paul Mattison, Executive Chef and Proprietor of Mattison’s ®Chef Paul Mattison, 2015
More recipes in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison.
Purchase online, at Mattison’s Forty-One and other local retail outlets, or purchase E-Book on Amazon.com