Recipe: Local contestant on Hell’s Kitchen stops by Fox CT

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Michael Dussault, owner and executive chef of Adventure by the Plate, is a contestant on this season of Hell's Kitchen. Friday, he stopped by the Fox CT morning extra to make herb roasted chicken breast, buttermilk mashed potatoes, sauteed asparagus, and sun-dried cranberry puree. You can watch him compete Tuesdays at 8 p.m. right here on Fox CT.

"Over a 27 year career I have encountered many different styles and culinary flavors as Executive Chef from Mexican Cuisine, creative Italian, Tapas, Asian fusion, to Jewish kosher cuisine," Dussault says.

Now, he specializes in culinary consulting, menu development, fresh eye assessments to restaurants, senior living, and high volume foodservice outlets with profitability in mind.

Recipe:

Statler chicken breast

  • 1 tablespoon canola oil
  • 2 Statler chicken breasts with drumette attached
  • 1/2  a teaspoon each of fresh chopped rosemary, sage and thyme
  • kosher and fresh ground black pepper to taste.

Buttermilk mashed potatoes

  • 1 red bliss potato
  • 3 tablespoons butter
  • 2/3 a cup of buttermilk, warmed
  • 12 a teaspoon each of rosemary sage and thyme
  • kosher salt and fresh ground pepper to taste

Asparagus

  • 6-8 spears of medium asparagus
  • 2 tablespoons canola oil
  • 1/2 a teaspoon of minced garlic
  • kosher salt and fresh ground pepper to taste

Pan sauce

  • 3 ounces chicken stock
  • 1.5 ounces chilled butter
  • 1 teaspoon chopped parsley

Cranberry puree

  • 1/2 of sundried cranberries
  • 1 cup fresh cranberry juice
  • 1 tablespoon balsamic vinegar

Chicken
Preheat oven to 400°f. Heat 1 tbl of canola oil in a 10” sauté pan (not a nonstick pan) over medium high heat. Season chicken breasts to your liking with salt and fresh ground pepper. When the oil shimmers and begins to smoke, carefully place chicken breasts into the pan with the skin side down. Sear chicken 2-3 minutes, or until the skin is golden brown. Flip the chicken over and put into the oven. Cook 15-18 minutes, or until the chicken reaches an internal temperature of 165°f. Remove and allow chicken to rest 5-8 minutes.
Buttermilk mashed potato
In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a heatproof bowl. Process the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.

 Asparagus
Remove the wooden ends of the asparagus spears. Pour canola oil in sautee pan over medium heat. Add the asparagus spears in a single layer and cook until the asparagus is bright green and still crisp, about 5 minutes. Season with kosher salt and freshly cracked pepper, to taste. Continue to cook, stirring often until the spears are fork tender yet still a bit crisp, another 1-2 minutes.

Move the spears to one side of the skillet then add the last 1/2 teaspoon of olive oil to the other side of the skillet. Add the minced garlic to the olive oil, and cook for 30 seconds, stirring the garlic constantly

Pan sauce

After preparing  Pan roasted chicken; place pan on stove over medium-high heat. Cook, stirring occasionally, until fond and chicken bits remaining in pan are deep brown, 3 to 4 minutes; spoon off and discard all but 1/4 cup of the fat.

Add chicken stock and reduce by half, scraping up browned bits and remove pan from heat; add cold butter, and swirl pan just until butter has melted and sauce has thickened. Season with coarse salt and ground pepper and chopped parslery

Cranberry chutney

Bring to a boil sundried cranberries with cranberry juice until completely softened about 5 minutes. Puree in blender till smooth and add balsamic vinegar and blend off heat.

ENJOY!