Chef Bill Fuller’s Food To Fuel A Marathon Runner
With the Pittsburgh Marathon just days away, Chef Bill Fuller stops by to show off a recipe that will serve as good fuel for runners!
Tarragon Chicken Breast, Wild Rice, Asparagus From My Garden
- 4 ea. Boneless skin-on chicken breast (about 4 oz. breasts for a light course, 7 oz. for a full meal)
- 3 Tbs. Picked fresh tarragon
- Salt and Pepper
- Olive oil
- Wild Rice (See below)
- Pan Sauce (See below)
1) Start Wild Rice
2) Rinse and dry chicken breasts.
3) Season well both sides with salt and pepper. Spread with Thyme on both sides.
4) Pre-heat oven to warm (180 or so).
5) Heat high sided skillet on medium-high heat. Coat the bottom of the pan with oil.
6) Cook chicken skin side down until the skin is brown and the chicken is half cooked. Turn and finish cooking. (Completely safe internal temperature is 160)
7) Remove from pan, place in oven to hold, and proceed for Pan Sauce.
- 1 C. Wild rice
- 1 ea. Shallot, minced
- 3 C. Chicken stock
- 1 Tbs. Chopped fresh thyme
- 1 Tbs. Butter
1) Place all ingredients except butter in a pot. Bring to a simmer and keep heat at barely a simmer. Cook for 45 minutes to 1 hour until rice is tender but not destroyed.
2) At end of cooking, season with salt and pepper. Allow time for rice to absorb seasonings from cooking liquid.
3) Drain and stir in butter.
- 1 C. Chicken Stock (See following procedure)
- (Kitchen Basics is a good brand if you do not have homemade.)
- 1 # Thin asparagus, sliced into ½” chunks
- 2-3 Tbs. Unsalted butter
- 4-5 ea. Sprigs of asparagus
- 1) Remove chicken breasts from pan. Hold warm.
- 2) Return pan to burner
- 3) Add chicken stock. Reduce until almost evaporated.
- 4) Add asparagus. Cook 1 minute or so.
- 5) Whisk in butter. Add tarragon. Remove from heat and hold.
- 3 Chicken Carcass (about 5 #, may substitute wings and backs))
- 1 Large onion, chopped
- 1 Carrot, copped
- 2 Stalks celery, chopped
- 1 Head garlic, split
- 1 tsp. Black peppercorns
- 1 ea. Bay leaf
- Sprigs fresh thyme
1) Place carcasses and organs (not livers!) into stockpot.
2) Place onions, carrots, and celery into pot.
3) Place garlic and herbs in pot. Cover with cold water and place on stove.
4) Bring to a boil and reduce heat to a minimal simmer. Skim fat and foam immediately! Cook 1-2 hours, skimming fat and foam regularly.
5) When done, skim fat and strain through a coarse mesh strainer. Strain again with a fine mesh strainer.