Recipe Overview
A comforting poultry Secondo built from seared chicken, sautéed mirepoix and mushrooms, white wine, herbs and a glossy chicken demi-glace. The dish preserves the supplied four-serving recipe while adding professional production, labor and inventory wiring.
Chef Notes
Develop color on the chicken and vegetables before adding liquid. Keep the sauce glossy rather than soupy, and finish the chicken gently so it stays juicy while absorbing the wine, mushroom and herb flavors.
Connected Experience
Designed for the Secondi station with serving scaling, ingredient graphics, live inventory IDs, production labor allocation, menu-builder metadata, purchasing links and recipe costing.
Ingredients
Base recipe = 4 servings. Minimum production = 4 servings.
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Whole Chicken — 1400 g · cut into 8 pieceswhole_chicken
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Yellow Onion — 150 g · dicedTC-YELLOW-ONION
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Carrots — 300 g · dicedTC-VEG-CARROT-001
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Button Mushrooms — 300 g · slicedTC-BUTTON-MUSHROOMS
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Celery — 60 g · dicedVEG-CEL-001
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Extra Virgin Olive Oil — 120 mlTC-EXTRA-VIRGIN-OLIVE-OIL
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Tomato Paste — 20 gTC-TOMATO-PASTE
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Chicken Demi-Glace — 20 g · warmedchicken_demi_glace
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Italian Flat-Leaf Parsley — 28 g · choppedHERB-PARSLEY-FLAT
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Spinach — 400 g · sautéed for servicebaby_spinach
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Garlic — 6 g · mincedTC-GARLIC
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Bay Leaves — 1 gTC-BAY-LEAVES
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Dry White Wine — 150 ml · for deglazingTC-WHITE-WINE
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Sea Salt — 1 to_taste · to tasteTC-SEA-SALT
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Black Pepper — 1 to_taste · to tasteblack_pepper
Preparation
Minimum production timing: 20 active prep min · 20 passive min · 45 cook min · 8 plating min · 10 cleanup min.
- Sear the chicken pieces in olive oil until golden, then bake at 375°F for 20 minutes.
- Sauté the onion, carrots, celery, garlic, and button mushrooms until lightly caramelized.
- Add the tomato paste, deglaze with white wine, add bay leaves, and stir in the warmed chicken demi-glace. Reduce until glossy and balanced.
- Plate the chicken with sautéed spinach and the sauce. The supplied source also mentions parsley potatoes, olives, and pepper confetti as garnish; these remain optional until standardized with quantities.
Service Suggestions
- Spoon the mushroom and vegetable sauce around the chicken rather than covering the crisped surface completely.
- Serve the sautéed spinach as the quantified vegetable accompaniment.
- Parsley potatoes, olives and pepper confetti are referenced by the supplied method but are not quantified; standardize them before enabling inventory deduction.
Dietary / HACCP Notes
- Cook poultry to the operation’s validated safe internal temperature and prevent raw-to-ready cross-contact.
- Confirm the chicken demi-glace and wine specifications for allergens or gluten-containing ingredients before making dietary claims.
- Salt and black pepper are to taste and therefore are not assigned invented food-cost quantities.
Nutrition (per serving, estimate)
| Calories | 610 |
| Protein | 52 g |
| Carbohydrates | 18 g |
| Fat | 34 g |
| Fiber | Not calculated |
| Cholesterol | Not calculated |
| Sodium | Varies with seasoning and demi-glace |