KCafé in Bordeaux
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Air Dried Apple Street Farm Chicken with Chanterelles, Pumpkin Agnolotti, and Lobster Emulsion
Chef James Hackney of L’Espalier – Boston, MA
Adapted by StarChefs.com
December 2009
Yield: 4 Servings


Pumpkin Angolotti:
1 small pumpkin, quartered and seeds removed
4 tablespoons butter
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons brown sugar
½ cup cream cheese
1 clove garlic minced
Pasta dough

3½ pound chicken
Dried lavender
Chicken stock or water

2 tablespoons oil
1 tablespoon butter
½ pound chanterelles
1 ounce white wine or sherry
1 clove garlic, minced
1 small shallot, minced
1 teaspoon salt
1 teaspoon black pepper

Lobster Emulsion:
2 lobster bodies, meat removed
2 cloves garlic
1 small onion, quartered
1 bay leaf
1 bunch parsley stems
4 cups water
½  pound butter, cut into cubes

To Assemble and Serve:
Fresh parsley, chopped


For the Pumpkin Angolotti:
Preheat the oven to 350ºF. Coat the pumpkin in butter, salt, pepper, brown sugar and roast until tender. Scoop out the pumpkin flesh and chill. When cooled, puree with the cream cheese and garlic and adjust seasoning with salt and pepper. Pipe into the prepared pasta and roll into angolotti. 

For the Chicken:
Heat oven to 400ºF. Season chicken with salt, pepper, dried lavender, and a touch of oil to coat. Transfer to oven and roast until golden brown, approximately 25 to 30 minutes. Carve and slice the breast from the chicken and separate the legs from body. Deglaze the pan with chicken stock or water; remove the top layer of fat and reserve juices.

For the Chanterelles:
Heat the oil in a sauté pan until hot then add butter. Add the chanterelles and sauté until caramelized. Deglaze with wine and add the garlic and shallots. Season with salt and pepper. 

For the Lobster Emulsion:
Put the lobster shells in a stock pot and cover with water. Add the garlic, bay leaf, parsley stems, and onion and cook for 30 minutes. Strain and reduce by half. Slowly whisk in butter by cubes until it comes together. Season with salt and pepper.

To Assemble and Serve:
Ladle 1 ounce of lobster emulsion on each plate. Coat the agnolotti with 2 tablespoons of lobster emulsion and toss with parsley. Serve 4 agnolotti per person. Divide the chicken breast, legs, and thighs among the plates. Spoon deglazed chicken juices over the plate and serve immediately.