Ryan "Centered Chef" Hutmacher shares his recipe for wild mushroom and saffron quinoa pilaf.
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1191 per serving
- 2 tablespoons olive oil
- 24 ounces boneless skinless chicken breast
- 2 cup chicken broth
- 1 cup saffron
- 2 ounces onions, chopped
- salt, to taste
- 8 ounces mushrooms, chopped small
- 1 teaspoons garlic, finely chopped
- 1 cup quinoa, rinsed
- 1/4 cup Goose Island Honker's Ale
Pre-heat the oven to 375 degrees. Season the chicken on both sides with salt and pepper. Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the chicken and sear on both sides until richly browned (do not crowd the pan, work in batches if necessary). Make sure the browned bits on the pan do not burn.
Remove the chicken to a pan and place in the oven to finish cooking (the chicken will have no traces of pink and will register 161 degrees on an instant-read thermometer). When done, remove the chicken from the oven and tent with foil until ready to serve.
In a small pot, bring the chicken broth to a simmer and add a pinch of saffron. In the same skillet you used to saut the chicken, add the second-listed oil to the pan. Add the onions and a pinch of salt and cook over medium-high heat, scraping up the brown bits.
When the onions begin to soften, add the mushrooms and cook until the release most of their moisture. Add the garlic and quinoa and cook for a minute, just until the garlic is fragrant.
Add the wine and stir up any browned bits. When the wine has reduced by 2/3, add the chicken stock, stir once and cover. Turn the burner to low and cook until the quinoa is tender, approximately 8 minutes.
To serve, place the quinoa pilaf on a plate and top with chicken, spooning any accumulated juices on top.