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Jerk Chicken with Wild Mushroom Au Jus

By Chef Lonnie Varisco, Performance Foodservice–Caro Serves: 4

Spicy jerk chicken is made into a meal with hearty mushroom au jus.

Jerk Chicken with Wild Mushroom Au Jus

INGREDIENTS

  • 4 6-oz. breasts West Creek Chicken, Breast(s), Boneless Skinless
  • 4 Tbsps. jerk seasoning
  • 3 Tbsps. Piancone olive oil
  • 1 cup oyster mushrooms, fresh whole (tops and stems separated)
  • 1 cup mushrooms, shiitake fresh whole (tops and stems separated)
  • 1 cup mushrooms, crimini (tops and stems separated)
  • 1 Tbsp. sage, fresh (minced)
  • 4 cloves Peak Fresh Produce Garlic, clove(s)
  • 1/2 cup Peak Fresh Produce Onion(s), Chopped
  • 1/2 cup Peak Fresh Produce celery (diced)
  • 1/2 cup Peak Fresh Produce carrot(s) (diced)
  • 1 bay leaves
  • 1 Tbsp. mustard, whole grain
  • 1/4 cup corn starch

INSTRUCTIONS

Mix corn starch and ¼ cup water together to make slurry for thickening. In a small stock pot, add mushroom stems, diced onion, diced celery, diced carrot, bay leaf, 3 crushed garlic cloves and grain mustard. Simmer for 30-45 minutes. Puree and strain the liquid. Return strained liquid to pot and cook for another 10 minutes. Whisk in corn starch slurry and serve. While au jus is finishing, in a sauté pan, add 1 Tbsp. of olive oil and the mushrooms and cook over high heat for 3-4 minutes. Add last clove garlic, chopped, and sage and remove from heat and reserve. Rub chicken breasts with other 2 Tbsps. of olive oil then coat with jerk seasoning. Grill the chicken for 4-5 minutes per side until done (internal temp of 165 degrees). Place chicken on plate top with some mushrooms and 3 oz. au jus.