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Seasonal Fusion Chicken Bisque

Seasonal Fusion Chicken Bisque
Seasonal Fusion Chicken Bisque

Winner, winner, chicken dinner! Winter meets spring and summer in this assuming dish. Its the perfect time to marry Winter, Spring, and Summer vegetables!

Ingredients you’ll need:

Serves 4-6

2 boneless skinless organic chicken breasts

½ sweet yellow onion – diced into ¼-1/2 inch pieces

2 cloves fresh garlic – minced 2 medium parsnips – diced into ½ inch pieces

1 large or 2 medium or 3 small organic carrots – diced into ¼-1/2 inch pieces

2 stalks of celery – 1 sliced into bite sized pieces, the other diced into ¼-1/2 inch pieces

½ quart low sodium chicken stock 1 cup of water

1 tbsp. unsalted butter (optional)

1/2 medium red bell pepper – diced

1 small leek – sliced

6-8 baby Portobello or crimini mushrooms – sliced into ¼ inch thick slices

4 medium Patty pan or Sunburst squash

½ cup fresh organic peas – removed from the pod (may substitute organic frozen peas)

1 bunch or 3 cups of Rapini or Broccoli Rabe – roughly chopped

1/4-1/2 tsp. Pink Himalayan salt – to taste

¼-1/2 tsp. freshly ground black pepper – to taste

1 tbsp. fresh thyme

1 tbsp. fresh chopped oregano

3 tsp. extra virgin olive oil

3 tsbp. freshly chopped Italian parsley

How to prepare: Rinse and pat dry the organic chicken breasts. Lightly season with 1/3 of the salt and pepper on both sides. In a sauté skillet, place the other half of the olive oil over medium high heat. Place the chicken breasts breast side down. Cover.

While the chicken is cooking, in a cast iron Dutch oven (Le Creuset works best!) place the other half of the olive oil over medium heat. Add half of the onion, carrot, leeks, all of the DICED celery and all of the parsnips.  Sauté until onions are almost translucent. Lightly season with 1/3 of the salt and pepper and cover for 5 minutes.  While the vegetables are covered, uncover the chicken and turn over to the other side. Cover again for another 5 minutes.

Next, uncover the Dutch oven and add the garlic, sauté for 1 minute and then add half of the thyme, oregano, chicken stock and water. Cover for another 5-10 minutes or until the parsnips are tender.

Next, uncover the chicken again and remove from the pan when chicken is cooked through and juices are running clear. Let rest on a plate. In the same skillet, add the bell pepper, remaining onion, carrot, leeks, sliced celery and mushrooms. Season with the remaining salt and pepper. Sauté until the vegetables start to become tender. Then add the peas and squash and the remaining thyme and oregano. Reduce to medium low heat.  After the chicken has rested for 10 minutes, shred into bite sized pieces with a fork. Set aside.

Next, uncover the Dutch oven and when the parsnips are tender, take off heat and puree with a blending stick until smooth.  Add the chopped Rapini and gently fold into the puree. Rapini will wilt slightly. Add the shredded chicken and sautéed vegetables, garnish with the Italian parsley and serve and enjoy!


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