Herb-Poached Organic Chicken with Cranberry Mustard

1 . Stage

For filling: In a small sauté pan over medium heat, sauté carrots, celery, onion, and garlic in oil until vibrant and fragrant. Remove from pan and cool.

2 . Stage

Puree chicken breast in food processor until smooth. With processor spinning, add salt. Gradually add egg white. When combined, transfer from processor to a mixing bowl. Whisk in cream and sautéed vegetables.

3 . Stage

In a saucepan, bring chicken stock to a simmer. Add chopped herbs and season to taste with salt and pepper. Poach 1 teaspoon chicken puree mixture until cooked. Taste, and adjust seasoning of remaining puree as desired.

4 . Stage

For chicken thighs: Place thighs skin side down on a cutting board. Lightly season with salt and pepper. Spoon about 3 tablespoons mixture onto center third of each thigh, and roll chicken into a cylinder. Wrap each cylinder tightly with cheesecloth, tying ends with string.

5 . Stage

Poach cylinders in hot broth until internal temperature of chicken is 165 degrees F, about 25 minutes. Remove from heat and place in ice bath, allowing chicken to cool in stock.

6 . Stage

For mustard: Combine cranberries, vinegar, and syrup in a saucepan and cook over medium heat until cranberries have popped and liquid is reduced to syrup consistency. Remove from heat and pass through a fine mesh sieve. Stir in grain mustard.

7 . Stage

To assemble hors d'oeuvres: Remove chicken from cheesecloth and slice into 1/4-inch rounds. Top with a quenelle of cranberry mustard and fresh herbs.