Anything with wine is alright in Jason Parsons’ books! For this recipe, he brings us a delicious Chardonnay-infused tart.
Charred chicken, forest mushroom, apricot, and Brie tart
Paired with Andrew Peller Signature Series Chardonnay
Ingredients:
- 2 whole chicken breasts
- 2 five-inch puff pastry rounds (unbaked)
- ¼ cup of butter
- 1 cup forest mushrooms (shiitake, oyster, honey)
- 1 clove of garlic, chopped fine
- ¼ cup sliced shallots
- 1 tbsp chopped rosemary
- 2 apricots, seeded and cut into small wedges
- 2 large thick slices of triple cream Brie
- 1 tbsp of a local honey
- ¼ cup Chardonnay wine
Method:
Preheat a grill on high and char the chicken breast on both sides. Then finish cooking in a 450F oven for approximately 10 to 12 minutes.
In a large fry pan melt the butter until it turns a nutty brown. Add in the shallots and garlic and sauté for one minute. Then add in the mushrooms and rosemary and brown for two minutes. Deglaze with the Chardonnay, season with salt and pepper and set aside to cool.
Once cool, layer the cooked mushrooms on the unbaked puff pastry. Then sprinkle the small apricot wedges and drizzle with the honey.
Place in a preheated 450F oven and bake until the pastry starts to brown (approximate 5 to 8 minutes). Then lay a piece of Brie on each tart and return to the oven to melt the cheese (approximately 1 to 2 minutes). Once the cheese has melted, slice the charred chicken breast and layer over the tart. Serve immediately.
Courtesy Jason Parsons