Ingredients
1carrot
1stalk celery
¼cupred onion
1clovegarlic
1tspextra virgin olive oil
½lbchicken breast meat
½tspsalt
1egg white
2tbspheavy cream
2qtchicken stock
¼cupfresh herbs,chopped
salt
pepper
6chicken thighs
salt
pepper
½cupcranberries
¼cupcider vinegar
¼cupmaple syrup
½cupgrain mustard
additional fresh herbs
Preparation
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.
Puree 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.
In 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.
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.
Poach cylinders in hot broth for about 25 minutes, until internal temperature of chicken is 165 degrees F. Remove from heat and place in ice bath, allowing chicken to cool in stock.
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.
Remove chicken from cheesecloth and slice into ¼-inch rounds. Top with a quenelle of cranberry mustard and fresh herbs.
