1 tablespoon Better Than Bouillon Chicken Flavor (optional)
2 Bay Leaves
Meat from a 3.5-4 pound chicken, removed from bones (made earlier)
1 package (12-16 oz.) andouille sausage, cut into ½-inch slices
Instructions
For The Roux (Adapted from Alton Brown) (This is best when made a couple days in advance)
Preheat oven to 350 degrees Over medium-high heat, in an iron skillet or dutch oven, put fat in pan
When fat is liquid, add flour and stir until combined
Put into oven
Stir every 20 minutes until desired color is reached (dark brown gives it a very smoky taste; if you prefer a bit milder, just cook until approximately the color of peanut butter). Keep in oven until slightly lighter than desired color, it will continue darken some after removing from oven
If saving for later, let it cool then put in a container and refrigerate
For The Chicken
Put chicken, carrot, celery, onion and salt in pressure cooker. Set timer for 25 minutes
When time is up, do a quick release of the pressure Carefully remove chicken to plate The chicken may not still be in one piece, so carefully remove all pieces to the plate
Strain the stock in another pot If doing this ahead of time, wait until cool enough, then put in container and refrigerate until needed When cool enough, remove chicken from bones, discarding skin Put into a container and put in refrigerator until needed
For The Gumbo
In 1 tablespoon fat or oil, brown sausage over medium-high heat
Remove sausage to plate
In sausage fat, sauté onion, celery and green pepper
When it starts to soften, add in the garlic
Sauté for another couple minutes
Add two tablespoons roux and stir
Add the cajun/creole seasoning, thyme, cayenne pepper, sausage, chicken, broth, salt, pepper and Better Than Bouillon; place bay leaves on top
Place cover on pressure cooker and cook for 7 minutes at high pressure.
When time is up, do a quick release
Press saute button and bring to a low boil
Add in 4-5 tablespoons roux depending on thickness desired, stirring constantly; cook for an additional 5 minutes
Sprinkle with File Gumbo when serving
Serve in bowls, with rice or potato salad and warm bread
2 tbsp. freshly chopped cilantro, plus more for garnish
1 1/2 c. shredded Monterey Jack, divided
3/4 c. shredded yellow cheddar
Instructions
Preheat oven to 400º. In a large pot of salted boiling water, cook penne. Drain and return to pot.
In a large skillet over medium-high heat, heat oil. Add chicken and season generously with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Set aside to let rest, 5 minutes, then dice.
To skillet add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more, then add salsa verde, chicken broth, and cilantro and simmer 3 minutes. Stir in 1 cup Monterey Jack and cheddar and let melt, 1 minute, then add cooked chicken and penne and stir until totally combined. Top with remaining Monterey Jack and bake until melty, 10 minutes.
Lay thawed chicken breasts flat on cutting board and freeze for 15 minutes to firm up.
Trim away any excess fat and cut breasts in half horizontally to form two thin cutlets. Use a meat hammer to a uniform ½? thickness. Evenly sprinkle both sides with 1 teaspoon Kosher salt. Allow to sit at room temperature for 20 minutes.
Peel and mince the garlic cloves.
Place a medium-size sauce pan over medium burner and pre-heat 1 tablespoon olive oil until it begins to shimmer. Add garlic, ¾ teaspoon kosher salt, dried oregano, and red pepper flakes. Saute for 30 seconds
Add crushed tomatoes and sugar. Increase burner to high until it reaches a simmer, then reduce to medium-low and simmer for 20 minutes until the sauce has thickened. Remove from heat, add chopped basil and 1 teaspoon olive oil. Taste and season with salt and pepper if needed. Keep warm.
Shred mozzarella and fontina, combine in a small bowl.
In a pie plate, whisk egg and flour together until it becomes smooth.
Grate Parmesan into a second pie plate, then combine with panko, garlic powder, oregano, and ground black pepper.
Set an oven rack about 4? from the broiler element and turn on broiler.
Pat chicken dry with paper towels. Dredge in egg mixture, then Parmesan/panko mixture, pressing latter for good cohesion.
Place in a 10?-nonstick skillet over medium-high burner. Pre-heat 1/3 cup vegetable oil until it begins to shimmer.
Add two pieces of chicken at a time into oil, and cook for 2 minutes per side without moving. Carefully flip the chicken using tongs and cook the second side for 2 more minutes. Remove cooked chicken to a half sheet pan with a cooling rack inside to drain. Cook the second batch of chicken.
Spread cheese evenly trying to cover as much of the chicken as possible. Broil for 3 to 4 minutes until the cheese has melted and is beginning to brown.
Put chicken on serving platter and top with about 2 tablespoons of sauce per chicken. Sprinkle with minced basil and serve immediately. Remaining sauce can be served with precooked pasta.
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