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128 Cafe Chicken, Wild Rice and Portobello Mushroom Hot Dish

1 large shallot plus 2 tsp. minced shallot, divided
1 t. plus 1 T. olive oil (plus additional if necessary), divided
pinch of kosher salt
3/4 C. uncooked wild rice
1 T. butter
1 lb. boneless, skinless chicken breasts
kosher salt and freshly groundly black pepper, to taste
1 C. small diced celery root (also known as celeriac)
1 red bell pepper, seeded, stemmed and julienned
6 oz. sliced baby portobello or crimini mushrooms
1 T. minced garlic
2 oz. thinly sliced proscuitto
1 T. flour
1/4 C. dry white wine
1 1/2 C. chicken stock
1 T. fresh thyme
1 T. fresh Italian parsley
1/2 C. cr�me fra�che or sour cream
1/4 C. grated Parmesan
fresh parsley or thyme sprigs for garnish, optional

Preheat oven to 350�F. Using a sharp knife, carefully slice one large shallot into very thin rings. Rinse shallot rings with cold water and pat dry (this will help keep the shallots from burning).

In a large bowl, toss shallot rings with 1 teaspoon olive oil and a pinch of kosher salt. Spread shallot rings on an aluminum-foil covered baking sheet and place in oven. Roast for 20 to 30 minutes or until shallots are crisp and golden brown, stirring about every 10 minutes (watch carefully toward the end). Remove to a wire rack and cool.

In a medium saucepan, bring 2 cups water to a boil and add wild rice. Reduce heat to low, cover and simmer for 25 minutes. Drain off any excess water and reserve.

In a large high-sided saute pan or Dutch oven over medium heat, warm remaining 1 tablespoon olive oil and butter until sizzling. Add chicken breasts and season with a pinch of salt and pepper. Cook until golden brown on both sides and cooked through, about 10 to 12 minutes. Remove chicken to a wire rack, cool and slice -- against grain -- into thin pieces.

In same pan, saute celery root, red bell peppers, mushrooms, garlic and remaining 2 teaspoons shallots until tender and lightly caramelized (add a little more oil, if necessary). Add proscuitto and chicken to the saute, then add flour and saute further. Deglaze with white wine, then add chicken stock and cooked wild rice. Simmer on stove top for 30 minutes or until most of liquid has been absorbed, tasting to adjust seasoning and ensure that celery root is tender. Reduce heat to low and stir in herbs and cr�me fra�che or sour cream.

Preheat oven to broil. Top hot dish with grated Parmesan and place under broiler, uncovered, until melted and just beginning to brown. Garnish with crisped shallot rings and parsley or thyme sprigs, and serve hot.

    
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