Kapiolani Community College’s culinary competition team, Team Hawai‘i 2013, won the American Culinary Federation State Student Team Competition in December. They are the guests on tonight’s "What’s Cooking Hawaii" (7 p.m. Wednesdays, KFVE).
In April, Team Hawaii will advance to the 2013 ACF Western Regional Competition in Idaho to compete against teams representing Alaska, Washington, Oregon, California, Nevada, New Mexico, Idaho and Arizona. That winner will advance to the ACF National Championship in Las Vegas in July.
On tonight’s show they will demonstrate a chicken entree, Poulet Sauté Bercy, that all teams must present at the regionals.
For more recipes, visit culinary.kcc.hawaii.edu/index.php/events.
POULET SAUTÉ BERCY
2 tablespoons clarified butter
1/2 chicken (1 drumstick, 1 thigh and 1 breast cut in half)
1 tablespoon chopped shallots
1/2 cup white wine
1/2 cup meat glaze (reduced chicken, beef or veal stock)
1 tablespoon lemon juice
3 tablespoons cold butter
6 slices sautéed mushrooms
6 slices chipolata sausage, or any pork sausage
Salt, to taste
1 teaspoon chopped parsley
Preheat oven to 350 degrees. In oven-safe pan on high, melt butter and sauté chicken until golden brown. Place pan in oven to finish cooking chicken, about 10 minutes.
Remove chicken from pan and set aside on two plates, with one piece of dark meat and one of white meat on each plate.
Return pan to stove on high heat and sauté shallots. Deglaze with white wine, reduce volume by half and add meat glaze.
Add lemon juice and reduce the heat to low. Add butter, stirring quickly to prevent butter from separating. Add in mushrooms and sausage, season with salt and finish with parsley.
Pour over chicken and serve. Serves 2.
Nutritional information unavailable.
