Terry's notes:

Mushroom Pan Gravy

• 1 very large shallot

• 1 package shitake mushrooms

• 1 package cremini mushrooms

• 1 oz. brandy

• ¾ stick of butter

• 2 tsp. flour

• Herbs de Provence

• Parsley

• Turkey Stock

• Cream

• Juice of one blood orange (zest, too, if you have it)

• Worcestershire Sauce

Trim and cut each breast into thirds. Add pancetta to pan and render the fat.  Then chop the seared pork with scissors and add back in at the end.  

Sear chicken.  Season with salt and pepper while searing.  Remove from pan. Add ¼ of the butter. Add shallots and sauté until until brown at edges. Add mushrooms (cut to ¼” cubes) and ½ of the butter. Sauté mushrooms until browned.

Move shallots and mushrooms to edge of pan. Add flour to center of pan and allow to brown for 3 minutes. Mix mushrooms/shallots into browned flour. Deglaze with brandy and add remaining butter.

Continue building roux with cream, stock, and blood orange juice (roughly ½ stock, 1/3 cream, and 1/6 OJ) until consistency is right. Add Herbs de Provence and Worcestershire Sauce to taste (we actually used a combination of Worcestershire and garum). 

Add chicken pieces back in, cover, and simmer for 10 minutes. Sprinkle fresh parsley over top and serve.

For Asparagus - just drizzle with blood orange juice and olive oil. Salt it and toss.  Top with pancetta slices.  Cook at 350 until tender but with a bit of crunch (i.e. to your preferences).