Ingredients
1 carrot
1 stalk celery
1/4 c. red onion
1 clove garlic
1 tsp. Extra virgin olive oil
1/2 lb. chicken breast meat
1/2 tsp. salt
1 egg white
2 tbsp. heavy cream
2 qt. chicken stock
1/4 c. chopped fresh herbs
salt
Pepper
6 chicken thighs
salt
Pepper
Cheesecloth
String
1/2 c. cranberries
1/4 c. cider vinegar
1/4 c. maple syrup
1/2 c. grain mustard
Additional fresh herbs
Preparation
Step 1For filling: In a small sauté pan over medium heat, sauté carrots, celery, onion, and garlic in oil until vibrant and fragrant. Remove from pan and cool.Step 2Puree chicken breast in food processor until smooth. With processor spinning, add salt. Gradually add egg white. When combined, transfer from processor to a mixing bowl. Whisk in cream and sautéed vegetables.Step 3In a saucepan, bring chicken stock to a simmer. Add chopped herbs and season to taste with salt and pepper. Poach 1 teaspoon chicken puree mixture until cooked. Taste, and adjust seasoning of remaining puree as desired.Step 4For chicken thighs: Place thighs skin side down on a cutting board. Lightly season with salt and pepper. Spoon about 3 tablespoons mixture onto center third of each thigh, and roll chicken into a cylinder. Wrap each cylinder tightly with cheesecloth, tying ends with string.Step 5Poach cylinders in hot broth until internal temperature of chicken is 165 degrees F, about 25 minutes. Remove from heat and place in ice bath, allowing chicken to cool in stock.Step 6For mustard: Combine cranberries, vinegar, and syrup in a saucepan and cook over medium heat until cranberries have popped and liquid is reduced to syrup consistency. Remove from heat and pass through a fine mesh sieve. Stir in grain mustard.Step 7To assemble hors d’oeuvres: Remove chicken from cheesecloth and slice into 1/4-inch rounds. Top with a quenelle of cranberry mustard and fresh herbs.
