Stuffed chicken with red eye sauce and Kona coffee

Ingredients:

Red Eye Sauce with Kona Coffee

• 6 cups beef broth
• 2 st.ru
• 3 tbsp. Kona coffee grounds

Stuffed chicken

• 0.5 cups olive oil
• 1 large sweet onion, thinly sliced
• 220 g hamakua alii mushrooms, thinly sliced
• 1 tbsp. grated mozzarella
• 0.5 cups grated Irish cheddar
• 0.5 tbsp. grated parmesan
• 1 tbsp chopped rosemary
• 6 skinless, boneless chicken breasts
• 6 slices prosciutto
• 2 cups premium flour
• For serving: mashed potatoes and fried vegetables

Beef broth

• 900 g ribeye steak trimmings
• 1/4 cup olive oil
• 450 gr. chopped carrots
• 450 g of champignons
• 2 medium onions, chopped
• 1 stalk celery, chopped
• 10 tbsp of water
• 2 tablespoons of crushed garlic
• 2 tablespoons coarse salt
• 8 black peppercorns
• 6 sprigs of thyme
• 2 bay leaves
• 4 cups of brewed coffee

Ru

• 220 g unsalted butter
• Fat remaining after roasting ribeye steak trimmings
• 1.5 cups premium flour

Preparation:

1. Sauce:
   
   Pour the beef broth into a large saucepan and bring to a boil over high heat. Stir in the hot roux, 1/2 cup at a time, until the sauce is thick enough to your liking. Reduce the heat and stir in the coffee grounds. Remove from heat.
2. Stuffed chicken:
   
   Preheat the oven to 350°F (175°C). Add 2 tablespoons of oil to a frying pan and heat over medium heat. Add the onion and cook until caramelized. Then add the mushrooms and cook for a couple more minutes. Lightly salt them and season with pepper. Remove from heat.
3. In a small bowl, combine the mozzarella, cheddar, Parmesan, and rosemary. Butterfly the chicken breasts and pound lightly. Lightly season both sides of the chicken breasts with salt and pepper. Place prosciutto on one half of each breast and coat with the cheese mixture. Fold the prosciutto side over, keeping the cheese inside, then fold over the other half of the chicken. Dredge the chicken in flour.
4. In a large oven-safe skillet, heat the remaining oil over medium heat. Once the oil is hot, add the chicken and sear on both sides. Once the chicken is browned, transfer the skillet to the oven and bake until the chicken is cooked through, 15-20 minutes. Remove from the oven.
5. Assembly:
   
   Place the chicken on a plate, top with caramelized onions and mushrooms, and drizzle with the sauce. Serve with buttered mashed potatoes and roasted seasonal vegetables. Enjoy!

6. Beef broth

   
   Preheat oven to 350°F (175°C). Cut the beef trimmings into 1-inch-thick cubes and place them on a perforated baking sheet. Place the cubes on a rimmed baking sheet and place in the oven. Bake the beef until golden brown, 30-45 minutes.
7. Remove the meat from the rendered fat, reserving the fat for the roux.
8. Heat oil in a large saucepan over medium-high heat. Add carrots, mushrooms, onion, and celery and cook until the vegetables are tender. Add beef trimmings and water. Sprinkle with garlic, salt, peppercorns, thyme, and bay leaf and bring to a boil. Then cover and reduce heat. Simmer the broth for 8 hours. Strain the beef broth and add the Kona coffee. The broth can be made up to a day ahead.
9. Ru:
   
   In a medium saucepan over medium heat, melt the butter. Add the rendered fat. Once the butter and fat are hot, stir in the flour until smooth. Remove from heat and use the roux to make the sauce.