Recipe courtesy of Foster's Kitchen

Stuffed Chicken with Kona Coffee Red-Eye Gravy

  • Level: Advanced
  • Total: 11 hr 15 min
  • Active: 2 hr 15 min
  • Yield: 6 servings
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Ingredients

Kona Coffee Red-Eye Gravy:

6 cups Beef Stock, recipe follows

2 cups Roux, recipe follows

3 tablespoons Kona coffee grounds 

Stuffed Chicken:

1/2 cup olive oil

1 large Maui (sweet) onion, thinly sliced 

8 ounces Hamakua Alii mushrooms, thinly sliced 

Kosher salt and ground black pepper 

1 cup shredded mozzarella 

1/2 cup shredded Irish Cheddar 

1/2 cup shredded Parmesan 

1 tablespoon minced rosemary

6 boneless skinless chicken breasts

6 slices prosciutto 

2 cups all-purpose flour 

Serving suggestions: mashed potatoes and sauteed vegetables

Beef Stock:

2 pounds rib-eye beef trimmings

1/4 cup olive oil 

1 pound carrots, chopped 

1 pound button mushrooms 

2 medium onions, chopped 

1 stalk celery, chopped 

10 cups water 

2 tablespoons minced garlic 

2 tablespoons kosher salt 

8 peppercorns 

6 sprigs thyme 

2 bay leaves 

4 cups brewed Kona coffee 

Roux:

2 sticks unsalted butter

All the drippings from browned rib-eye trimmings 

1 1/2 cups all-purpose flour 

Directions

Stuffed Chicken:

  1. For the gravy: Add the beef stock to a large saucepan over high heat and bring to a boil. Mix in the hot roux, 1/2 cup at a time, until it reaches the desired thickness. Reduce the heat and stir in the coffee grounds. Remove from the heat.
  2. For the stuffed chicken: Preheat the oven to 350 degrees F. Add 2 tablespoons of the oil to a saute pan over medium heat. Place the onions in the pan and cook until caramelized. Then add the mushrooms and cook for another couple of minutes until tender. Lightly season with salt and pepper. Remove from the heat.
  3. Combine the mozzarella, Cheddar, Parmesan and rosemary in a small bowl.
  4. Butterfly the chicken breasts and tenderize. Lightly salt and pepper both sides of the chicken breasts. Lay the prosciutto on one half of each breast and cover with the cheese blend. Fold the prosciutto over so it holds the cheese in, then fold over the other half of the chicken. Dust the chicken in flour.
  5. Heat the remaining oil in an oven-safe large saute pan over medium-high. Once the oil is hot, place the chicken in the pan and brown both sides. Once the chicken is brown, remove from the stove and place in the oven until the chicken is cooked through, 15 to 20 minutes. Remove from the oven.
  6. To assemble: Place the chicken on a plate, top with caramelized onions and mushrooms and top with gravy. Best served with a side of buttery mashed potatoes and sauteed seasonal vegetables. Enjoy!

Beef Stock:

  1. Preheat the oven to 350 degrees F.
  2. Chop the beef trimmings into 1-inch cubes and place on a perforated pan. Place the pan on a baking sheet and place into the oven. Cook the beef until browned, 30 to 45 minutes.
  3. Separate the beef from the drippings, saving the drippings for the roux.
  4. Heat the oil in a large stock pot over medium-high heat. Add the carrots, mushrooms, onions and celery and saute until tender. Add the beef trimmings and the water. Season with the garlic, salt, peppercorns, thyme and bay leaves and bring to a boil. Then cover and reduce the heat. Simmer on low heat for 8 hours.
  5. Strain and add the Kona coffee to the beef stock. Stock can be made a day in advance.

Roux:

  1. Melt the butter in a medium saucepan over medium heat. Add beef drippings. Once the butter and drippings are hot, whisk in the flour until blended smoothly. Remove from the heat and use for the gravy recipe.

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