"Titanic" Dinner No. 2: Saute of Chicken Lyonnaise, Vegetable Marrow Farci & Roasted Chateau Potatoes
For my second instalment of my project (ICYMI: I'm cooking through the first-class menu served on the Titanic, yes I know I'm a massive loser) I decided to try the saute of chicken lyonnaise, vegetable marrow farci and roasted chateau potatoes. Like last week, I found some recipes online and followed them to the best of my ability, although I did adapt them to some degree. Linking the original recipes below, but feel free to follow my version here, which contains my own minor adaptations and also instructs how to cook all three dishes at once.
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| Another example of my terrible food photography |
Not to toot my own foghorn, but this was de-li-scious. Probably my favourite thing I've ever made and, quite honestly, right up there on the list of best things I've ever eaten. SERIOUSLY. Definitely "first-class saloon" worthy. And you know what, Chef Joughin would be proud this time.
Full disclosure, I'm not actually sure if it was Chef Joughin curated or cooked the menu; I just know he was the "head baker" on the ship. He also reportedly survived the sinking because he'd drank so much alcohol that night that the frigid water didn't kill him while he waited to be rescued. A hero... A king. I had some ("some") wine while cooking this, in his honour.
Wow, look at me rambling on ahead of the recipe. Maybe I really am a legit food blogger now.
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Serves: 2
Total cook time: 1 hour
What you'll need:
For the saute of chicken lyonnaise (originally posted by skunkmonkey101 [lol] on cookpad.com)
- 2 chicken breasts
- 2 tbsp olive oil
- 1 egg
- 1 tsp water
- 1/3 cup flour
- 2 tsp dried basil
- Salt and pepper, to taste
- 1 small yellow onion, thinly sliced
- 1/4 cup white wine
- 1 cup chicken broth
- 1 tsp tomato paste
- 1 zucchini
- 1 tbsp olive oil
- 1/4 red onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 2 tbsp fresh basil, chopped
- 1 tbsp dried parsley
- 1 cup button mushrooms, chopped
- 2 tbsp parmesan cheese, grated, plus more for topping
- 1 tbsp breadcrumbs
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1.5 lbs potatoes (I used 6 small russet potatoes), peeled and sliced into thick disks
- 4 tbps margarine
- Salt
- Pepper
- 1/4 cup dried parsley
- Preheat the oven to 400 degrees.
- Start with the vegetable marrow fauci, since it takes the longest. Cut the zucchini in half lengthwise and use a spoon to scoop out the flesh, making sure not to scoop too close to the skin. Put the flesh in a bowl and set aside.
- Heat 1 tbsp of olive oil in a pan over medium heat.
- Sautee the chopped onion and minced garlic until slightly browned, about 3 minutes.
- Add the mushrooms, basil, dried parsley, tomato paste and zucchini flesh to the pan and cook for about 5 minutes, stirring often. The mix should reduce nicely.
- Remove the pan from heat and stir in some salt and pepper (to your taste) as well as 2 tablespoons of grated parmesan.
- Place the zucchini shells on a greased baking tray and stuff them with the mix, using the back of a spoon to pack as much in as you can. It's okay if the shells overflow a bit.
- Sprinkle the breadcrumbs over the stuffed shells, then shave more parmesan on top, to your taste.
- Place the tray on your oven's bottom rack and set a timer for 40 minutes.
- Now let's start the potatoes. Melt your 4 tablespoons of margarine over medium-high heat in an oven-safe skillet (I used Jeff's beloved cast iron). When the margarine is bubbling, dump in your potato disks and stir them around so they're thoroughly coated in margarine.
- Fry the potatoes for 5 minutes, then transfer the pan to the oven, placing it on the top rack. The potatoes and vegetable marrow fauci should be done roughly around the same time (about half an hour from now). Stir the potatoes a few times while they're cooking.
- Finally, we'll start on the chicken. Cut each breast in half, width-wise.
- Heat 2 tbsp olive oil in a large pan over medium heat.
- In a bowl, whisk the egg and 1 tsp of water.
- In a large Ziploc bag, mix the flour, salt, pepper and dried basil.
- Dip the chicken in the egg mixture, coating it thoroughly, then place the chicken in the Ziplock bag, sealing it tightly. Shake the bag to coat the chicken with the flour mixture.
- Remove chicken from the bag, making sure to shake off excess flour.
- Place the coated chicken in the heated pan and cook that side for 10 minutes. While this side is frying, heat another pan with 1 tbsp olive oil over medium-high heat.
- After 10 minutes, flip the chicken and cook the other side for another 10 minutes. While the other side is frying, start preparing the sauce for the chicken by dumping the sliced onion into the new pan and cook until lightly browned, about 3 minutes, then adding the wine. Let reduce while you wait for the chicken to cook.
- When both sides of the chicken are done (10 minutes per side), turn the oven heat down to 250 and transfer chicken to a greased baking dish. If you need more room in the oven for the chicken, remove the vegetable marrow fauci from the oven and set aside to cool, then place the chicken tray where the fauci was, on the bottom rack. Leave the potatoes in there too.
- In the sauce pan, add chicken broth and tomato paste. Let reduce again, about 10 minutes.
- Return the chicken to the pan and cook in the sauce for a final 5 minutes. If you removed the vegetable marrow fauci from the oven earlier, swap them with the potatoes now to restore their heat and let the potatoes cool.
- Plate everything together, sprinkling the potatoes with the salt, pepper and dried parsley, and serve with white wine. ;)
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Fun fact: On Titanic, different types of china were provided for different passengers: first class got fine bone china, second class got blue and white delft china bearing the White Star logo, and third class got plain white tableware also bearing the White Star logo.
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| Some of the China that would have been seen on board Source: Titanic Belfast |
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