Maple whiskey chicken and Michigan beer steamed mussels from The Green Well
Kristin Coppens
| 2 min read
As another installment in our healthy recipes from around Michigan series, Chefs Jeff Finan and Jason Richardson from The Green Well Gastro Pub in Grand Rapids have provided us with a couple of delicious recipes from their farm to table menu. The Green Well is located in the Eastown neighborhood of Grand Rapids and is an easy favorite of mine. Both dishes stress the mission of farm to table, as The Green Well sources from local farms around West Michigan primarily.
Maple Whiskey Chicken
Ingredients:
1 (per person) cleaned airline chicken breast
1oz. whiskey
1oz. maple syrup
12oz. chicken stock
2oz. cold butter
1 ½ cups precooked risotto
2oz. caramelized onions
1oz. dried and sliced figs
½ oz. shredded white cheddar cheese
½ oz. spinach
1oz. whiskey
1oz. maple syrup
12oz. chicken stock
2oz. cold butter
1 ½ cups precooked risotto
2oz. caramelized onions
1oz. dried and sliced figs
½ oz. shredded white cheddar cheese
½ oz. spinach
Directions:
In a sauté pan, sear a seasoned chicken breast until lightly browned. Drain oil off and deglaze with whiskey, local maple syrup, and chicken stock. Bring to boil and place in a convection oven at 500 degrees until the liquid is reduced by ¾. Reheat the risotto with chicken stock, caramelized onions, figs, herbs, white cheddar cheese, and seasoning until you reach desired consistency. Toss spinach in at the end. To plate: remove the chicken from the oven and add butter; reduce in the pan until you reach a syrup-like consistency. Place risotto in the center of a large bowl with the chicken on top—drizzle sauce.
Michigan Beer Steamed Mussels
Ingredients:
2oz. diced tomatoes
1oz. caramelized onions
1 tsp minced garlic
A pinch of chili flakes
Mussels (about 14)
6oz. Michigan beer of your choice
4-5 oz. unsalted butter
1 tsp. each of parsley/basil/cilantro
1oz. spinach
Salt and pepper to taste
2 pieces, bread of your choice to taste
1oz. caramelized onions
1 tsp minced garlic
A pinch of chili flakes
Mussels (about 14)
6oz. Michigan beer of your choice
4-5 oz. unsalted butter
1 tsp. each of parsley/basil/cilantro
1oz. spinach
Salt and pepper to taste
2 pieces, bread of your choice to taste
Directions:
Sautee tomatoes, onions, garlic, and chili flakes for 2 minutes over high heat. Add the mussels and cook another minute before adding the Michigan beer of your choice and butter. Reduce the mixture by half. Finish the dish with herbs, spinach, and seasoning. Toast bread from bakery of your choice and serve on the side.
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Photo credit: The Green Well
