Taste the Air-Chilled Difference®

Roasted Chicken Thighs With Cranberry Sauce & Pumpernickel-Barolo Bread Pudding

by , Chef, Bluestem, Kansas City, Missouri

Roasted Chicken Thighs With Cranberry Sauce & Pumpernickel-Barolo Bread Pudding

Serves 4

    • Bread Pudding
    • 8 cups pumpernickel bread, cut into ½-inch cubes
    • ¾ cup heavy cream
    • ¹/3 cup whole milk
    • 1 tablespoon vegetable oil
    • 2 shallots, diced
    • 4 cloves garlic, chopped
    • Salt and freshly ground black pepper
    • 4 large eggs, lightly beaten
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 3 tablespoons chopped fresh oregano leaves
    • Cranberry Sauce
    • 12 ounces cranberries
    • ¾ cup sugar
    • ½ cup Barolo wine (or substitute Cabernet Sauvignon)
    • 3 (2-inch) strips orange zest
    • Juice of 1 orange
    • ½ cup veal stock
    • Salt
    • Chicken Thighs
    • 8 Smart Chicken thighs
    • Salt and freshly ground black pepper
    • ¼ cup vegetable oil
    • 2 tablespoons unsalted butter

    Make the bread pudding:

    Put the bread in a large heatproof bowl. Bring the cream and milk to a simmer in a small saucepan over medium heat. Remove from the heat and pour it over the bread. Let the bread soak up the liquid for 10 minutes.

    Heat the oil in a small sauté pan over medium-high heat. Add the shallots and garlic and sauté until softened, about 2 minutes. Add the shallots and garlic to the bread mixture. Season with salt and pepper and set it aside to cool slightly. Then stir in the eggs, parsley, and oregano.

    Dump the bread mixture onto several layers of plastic wrap. Roll the bread mixture tightly into a log. Try your best to prevent air pockets from forming and to seal the packet well. Twist the plastic wrap on both ends tightly and secure them with kitchen twine. The log should be roughly 3 inches in diameter and about 12 inches long. If there are large air pockets under the surface of the plastic wrap, pop them with a small pin.

    Fill a large roasting pan or stockpot with water deep enough to submerge the bread pudding and bring to a simmer over high heat. Lower the bread pudding into the water and turn the heat down to medium. Keep the package submerged with a plate or a light weight. Return the water to a simmer and poach the bread pudding for 25 to 30 minutes.

    When the knödel it is almost done poaching, prepare a large ice bath. Remove the package from the simmering water and submerge it in the ice bath to cool. Then remove it from the ice bath and set aside.

    Make the cranberry sauce:

    In a medium saucepan, bring the cranberries, sugar, wine, orange zest, and orange juice to a boil over medium-high heat. Turn the heat down to medium and simmer the sauce until the juices have reduced to a thick syrup, about 25 minutes. Stir in the veal stock. Season with salt to taste. Cover and keep warm.

    Cook the chicken thighs:

    Preheat the oven to 375°F. Season the chicken thighs with salt and pepper.

    Heat the oil in a large ovenproof skillet over high heat. When the oil is hot, add the chicken thighs (skin side down). Brown them for about 2 minutes. Transfer the skillet to the oven and roast the meat for 12 minutes. Take the skillet out of the oven, flip the thighs over, add 2 tablespoons of the butter, and let them rest for 5 minutes in the hot pan with the melting butter.

    To serve:

    Using a sharp knife, slice the bread pudding through the plastic wrap into ½-inch-thick slices (you will need four slices for this recipe; extra knödel will keep refrigerated for up to 1 week).

    Heat the remaining 1 tablespoon butter in a sauté pan over medium heat. When the butter begins to foam, fry the bread pudding slices on both sides until golden brown.

    Divide the chicken thighs and bread pudding slices among four plates. Spoon some of the cranberry sauce over the chicken thighs and serve immediately.

    Pairing: Barolo

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