J – I love anything confit …
Duck legs, tomatoes, brown chicken. Love them. So, I must confess, this dish is a “because we can” one. It’s delicious. However, knowing well that many of you are not as crazy as we are, I offer a couple of substitute fillings … just in case you don’t want to do brown chicken confit right now.
Brown chickens are the preferred variety in Asian communities. They are what you get in Chinese restaurants. Most all Asian families cook them at home. Why? They are super flavorful.
When we were doing Duck Confit last year, we also got some brown chickens from our friends at Shinsin Chickens. We wanted to try doing confit with them … just because we could.
The result was amazing. A bit like duck confit, but not at the same time. If you want to try it, just use our Duck Confit recipe with brown chickens. You buy them at most any Asian market. Cut them in half lengthwise and follow the rest of the recipe.
Doing wonton wrapper week got me thinking about Asian dishes, which randomly took me to the frozen brown chicken confit we had.
So, how about some over-the-top, wonton-wrapper raviolis with brown chicken confit or duck leg confit, your choice.
Preparation is really straightforward, just like the others. You’ll also notice ingredient similarities.
But, that’s where the sameness ends. This dish is incredibly rich with rustic chicken, tomato, mushroom and cheese, all merging wonderfully.
| Wonton Wrapper Week: Brown Chicken Confit Ravioli |
- 1 Tbsp grapeseed oil
- 1 brown chicken leg quarter confit, de-boned and chopped (substitute roasted chicken leg or, of course, duck leg confit, which you can buy pre-made.)
- 1 shallot, minced finely
- 2 Shiitaki mushrooms, chopped
- 4 oven roasted tomatoes, chopped (see recipe link below)
- 1 egg
- 2 Tbsp ricotta cheese
- 1 Tbsp Parmesan, grated
- 20 thin wonton wrappers
- 1 cups chicken broth
- 1 Tbsp butter
- 1 shallot, sliced thinly
- 2 Shiitaki mushrooms, sliced
- 5 oven roasted tomatoes, sliced
- 1 handful of kale, torn into small pieces
- Parmesan to top off, grated
- Place grapeseed oil in a saute pan on medium high.
- Add shallots and cook for about 1 minute until softened.
- Add shiitaki mushrooms and cook for another minute.
- Add oven roasted tomatoes and mix well.
- Add brown chicken confit. Mix well. Turn off heat and place mixture in a bowl.
- Add ricotta cheese, Parmesan cheese and eggs.
- Season mixture to taste.
- Place 1 tablespoon of the mixture on top of one of the wonton wrappers.
- Place water around the edge and seal with another wonton top. Remember to crimp tightly so nothing will fall out when cooking.
- Bring water to a boil
- Start making the sauce before tossing in the raviolis
- Melt butter in a saute pan on medium high heat.
- Add shallot and saute until one minute until soft.
- Add shiitaki mushrooms and cook for another minute.
- Add oven roasted tomatoes and mix well.
- Add chicken stock.
- Season with salt and pepper.
- Reduce heat and let simmer while cooking the raviolis
- Place raviolis in boiling water until they float.
- Just before the raviolis are finished cooking add the kale to the sauce, stir and cook for about a minute.
- Once the raviolis are finished cooking, place them into the sauce pan carefully.
- Reduce heat to low and let marinate for about a minute before serving.
- Place raviolis in plate. Ladle sauce and vegetables over top of the raviolis.
- Grate some Parmesan over top of the dish.
- Serve.
- Enjoy!
Duck Confit recipe
Oven Roasted Tomatoes recipe
They’re not heavy like some raviolis. The wonton wrapper is really light, so the filling and sauce fill your mouth with flavor.
This was yet another “better stop eating now” dish. Luckily for me, we froze a bunch. Yum!