Name: Poached and Pan-Seared Chicken with Mushroom Sauce, Mashed Turnips, and Roasted Squash
Ingredients: Chicken Stock; Garlic; Carrots; Whole Pepper; Coriander; Thyme; Bay Leaf; 2-3 Chicken Thighs with Skin on; Dried Wild Mushrooms; Shallots; Thyme; Garlic; Salt; White Wine; Chicken Stock, reserved from poached chicken; Double Heavy Cream; Olive Oil; Parsley; Turnips; Carrots, reserved from poached chicken; Butter; Salt & pepper; Yellow Squash; Italian seasoning; Minced garlic; Olive Oil; Cherry Tomatoes

Poached Chicken

Immerse first 7 ingredients into Large Pot to Boil.

Once Boiling, Season Chicken w Salt and Pepper; Poach for 7-10 Min.

Remove after and let it Rest on Metal Tray or Small Rack.

Now take the Chicken, Re-season with Salt and Pepper.

Take a hot pan, drizzle olive oil and place chicken skin side down to crisp up.

Add Butter to finish basting, and take out. Slice for serving.

Chicken Stock, reserved from poached chicken

Mushroom Sauce

In a medium saute pan, add Olive Oil, Add all ingredients, except white wine and heavy cream, and let it cook down to get fragrant.

Deglaze Pan with White Wine and Add Chicken stock then heavy cream.

Strain Sauce into Separate pan, getting all those flavors and reduce again; Add Parsley to finish.

Mashed Turnips

Add Carrots and Mash (or Food Processor).

Roasted Squash

Slice Squash into Small – Med Size circles, cut Cherry Tomatoes in half.

In larger Bowl, Mix all until coated nicely. Season with Salt and Pepper.

Chef Andre shares his secrets to making the most tender and crispy chicken, then whips up a buttery turnip mash and silky mushroom sauce.