622. ROASTED SWEET ONION, CHICKEN and BACON ROSTI with CRISP SAGE LEAVES

makes 4 servings


3 cups cooked rotisserie chicken, cut in bite-size pieces
2 small sweet onions, unpeeled, ends trimmed
3 tablespoons olive oil, divided
2 pounds Yukon Gold potatoes, peeled
4 tablespoons butter, divided
2 tablespoons crumbled packaged cooked bacon
1 1/2 teaspoons salt, divided
minced shallots
2 teaspoons minced sage leaves
2 teaspoons minced garlic
3 tablespoons flour
3/4 cup dry white wine
1 can (14 oz.) chicken broth
3/4 cup whipping cream
1/2 cup shredded Gruyere cheese
1/2 cup shredded Parmesan cheese
1/4 teaspoon pepper

Brush onions with 1 tablespoon oil; place in baking dish and bake in 375 degree F. oven for 40 minutes. Peel onions and cut into 3/4 inch wedges. Julienne potatoes. In large nonstick frypan over medium high heat, place remaining 2 tablespoons olive oil and 2 tablespoons of the butter. Add potatoes, bacon and 1 teaspoon of the salt. Cook 15 minutes, stirring often. Reduce heat and cook about 20 minutes more until bottom is brown and crisp. Carefully turn rosti (by sliding onto plate and inverting back into pan). Cook until bottom is brown and crisp, about 7 minutes. In another large frypan, place remaining 2 tablespoons butter over medium high heat. Add shallots and sage; sauté 3 minutes. Stir in garlic and flour and cook 2 minutes. Gradually stir in wine, then broth and cream. Boil about 8 minutes until sauce reduces and thickens. Reduce heat and stir in cheeses. Add chicken, onions, remaining 1/2 teaspoon salt and pepper; simmer 5 minutes. Sprinkle Crispy Sage Leaves over top and serve with rosti.

Crispy Sage Leaves: In small saucepan, add oil to reach 1/2 inch. Heat over medium high heat to 350 degree F. Add 6 sage leaves and cook about 3 seconds; remove and drain on paper towels. Repeat process with 18 additional sage leaves


courtesy of: Pilgrim's Pride, Pilgrim's Pride Corporation, PO Box 93, Pittsburg, Texas 75686, (800) 824-1159