Flourish at CopperWynd Resort & Club offers up a lot of taste for a little price

Flourish at CopperWynd Resort & Club is a paid sponsor of Sonoran Living

Roasted Chicken with Mushroom Sauce
By Chef Richie Sica of Flourish
December 18, 2017

INGREDIENTS
1 Marinated Airline Chicken
5 oz Spaghetti Squash
5 oz Roasted Potatoes
3 oz Parmesan Shredded
3 oz Mushroom Chicken Sauce
1 oz Micro Greens
1 tsp Kosher Salt
1 tsp Herb Mix

KITCHEN PREPARATION
1.    Roast marinated chicken in a 425 degree oven for about 10-12 minutes, or until internal temperature of 165 degrees.
2.    Heat up portioned spaghetti squash in a 425 degree oven for about 5 minutes.
3.    Deep Fry the potatoes until golden and crispy.
4.    In the middle of a large round dinner plate, place a mound of spaghetti squash at 6 o'clock and garnish with half of the parmesan.
5.    Toss the potatoes in salt, other half of the parmesan cheese, and herb mix, then plate at 3 o'clock.
6.    Place airline chicken on top of the accoutrement and ladle sauce around the perimeter of the plate and drizzle a little bit on top of the chicken.
7.    Garnish with micro greens and serve.

Chicken Mushroom Sauce
Chef Richie of Flourish
12/9/17

INGREDIENTS
2 Cups Yellow Onion, Small Dice
½ Cup Garlic, Minced
1 Cup Carrots, Peeled, Small Dice
1 Cup Red Pepper Diced
1 Cup Mushroom, Sliced
¼ Cup Rosemary, Minced
2 Table Spoon Thyme, Minced
2 Cups White Wine
4 Cups Chicken Stock
2 Table Spoon Kosher Salt
1 Table Spoon Black Pepper
¼ Cup Olive Oil

EQUIPMENT NEEDED
Cutting Board
Large stock pot
Measuring cups and Spoons
Chefs Knife
Wire whisk

PREPARATION INSTRUCTIONS
1.    Add Olive Oil to large stock pot, Turn on High.
2.    Add Yellow onion, Carrot, Red Pepper and mushroom. Sauté Until Carrots and Mushrooms are slightly brown (about 5mins)
3.    Add Minced Garlic, fresh herbs, salt and pepper, and continue to cook for 2-3 mins.
4.    Deglaze Pot with White wine and allow the liquid to reduce by half.
5.    Add hot chicken stock to pot and bring to a boil.
6.    Allow to reduce for 30-40 mins or until its reduced by about ½.
7.    Remove from heat and taste. Add more salt as needed.
8.    Allow to cool for 4 hours or until internal temp of the sauce has reached 40 degrees


"A Taste of Flourish" for SLL viewers.  Visit Flourish for dinner (5-9pm daily) between now and December 30th, 2017, for a sample of of many of the new recipes. Taste a lot for a little at only $26. (Value: $38) Does not include tax and gratuity, limit one per guest.
Flourish
CopperWynd Resort & Club
13225 N Eagle Ridge Drive
Scottsdale, Arizona,  85268
480-333-1880
Website: www.flourishaz.com

Flourish at CopperWynd Resort & Club is a paid sponsor of Sonoran Living

 

 

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