Cedar-Smoked Coffee-Glazed Chicken with Wild Mushroom Ragout
Inspired by the mist‑kissed forests of the Cascades, this dish marries locally sourced free‑range chicken with the deep, nutty notes of a house‑roaste...
4 servings
Northwest American Cuisine
🟡Intermediate★★★☆☆
May 8, 2026
2 views
Ingredients
🥩
4 pieces
Free-range chicken breast
room temperature
🥩
2 tablespoons
House-roasted Pacific Northwest coffee beans
coarsely ground
🥛
2 tablespoons
Heavy cream
🥩
1 cup
Chicken stock
💧
0.25 cup
Cold brew coffee
🥬
8 ounces
Wild mushrooms (chanterelle, morel, oyster)
cleaned and sliced
💧
2 tablespoons
Soy sauce
🥛
2 tablespoons
Unsalted butter
cut into small pieces
📦
0.25 cup
Hazelnuts, toasted and roughly chopped
📦
3 tablespoons
Maple syrup
📦
1 piece
Cedar plank
soaked in water 30 minutes
🥩
2 cloves
Garlic cloves, minced
📦
1 small
Shallots, finely diced
🌾
1 tablespoon
All-purpose flour
optional, for thickening
🥬
0.5 teaspoon
Freshly ground black pepper
🍎
1 teaspoon
Lemon juice
adds brightness
🫒
1 tablespoon
Olive oil
🌶️
1 teaspoon
Kosher salt
🌶️
1 teaspoon
Fresh thyme leaves
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Soak the Cedar plank in water for at least 30 minutes; this prevents it from catching fire and creates a steady, fragrant smoke when placed on the grill.
Step 2
Preheat a gas or charcoal grill to medium‑high heat, aiming for an internal temperature of about 350°F (175°C). Place the damp Cedar plank on the grill grates, close the lid, and let it heat for 5 minutes until it begins to emit a gentle cedar aroma.
Step 3
While the plank warms, prepare the coffee glaze: combine the House-roasted Pacific Northwest coffee beans, Maple syrup, Soy sauce, and Unsalted butter in a small saucepan over low heat. Stir continuously until the butter fully melts and the mixture becomes glossy, about 4–5 minutes; the glaze should coat the back of a spoon.
Step 4
Pat the Free-range chicken breast dry with paper towels, then season both sides evenly with Kosher salt and Freshly ground black pepper. Brush a thin layer of the coffee glaze onto each breast, ensuring the coffee grounds adhere to the surface for flavor and texture.
Step 5
Arrange the glazed chicken breasts skin‑side down on the preheated Cedar plank. Grill for 6–7 minutes per side, turning only once, and baste with additional coffee glaze halfway through cooking. Use an instant‑read thermometer to confirm the thickest part reaches 165°F (74°C).
Step 6
Transfer the chicken to a cutting board, tent loosely with foil, and let it rest for 5 minutes; resting allows the juices to redistribute and keeps the meat moist.
Step 7
To build the ragout, heat Olive oil in a large skillet over medium heat. Add the Shallots and sauté until they turn translucent, about 2 minutes, then stir in the Garlic cloves and cook for another 30 seconds until fragrant.
Step 8
Increase the heat to medium‑high and add the Wild mushrooms. Sauté, stirring occasionally, until the mushrooms release their moisture and develop a deep golden brown, roughly 5–6 minutes. If using All-purpose flour, sprinkle it over the mushrooms now and stir to coat; this will help thicken the sauce later.
Step 9
Deglaze the pan with Cold brew coffee, scraping up any browned bits from the bottom of the skillet. Add the Chicken stock and Fresh thyme leaves, then bring the mixture to a gentle boil. Reduce the heat and let the sauce simmer until it has reduced by about half, concentrating the flavors, approximately 8 minutes.
Step 10
Stir in the Heavy cream for silkiness, then fold in the Hazelnuts, which add a pleasant crunch and nutty depth. Finish the ragout with a splash of Lemon juice, and season to taste with additional Kosher salt and Freshly ground black pepper.
Step 11
Slice the rested chicken breasts on a bias for an elegant presentation. Arrange the slices on a reclaimed wooden serving board, spoon the Wild mushroom ragout around the meat, and drizzle any remaining coffee glaze over the top for an extra glossy finish.
Step 12
Serve immediately, allowing guests to experience the contrast of the caramel‑brown, coffee‑smoked skin, the juicy chicken interior, and the umami‑rich mushroom medley.
✨Chef's Tips
- ★For an even more pronounced cedar smoke, lightly brush the Cedar plank with a thin layer of melted butter before placing it on the grill; the butter helps the smoke adhere to the chicken.
- ★If you cannot find a suitable Pacific Northwest coffee, choose a dark‑roast coffee with chocolatey or nutty notes and grind it just before making the glaze to preserve aromatics.
- ★Toast the Hazelnuts in a dry skillet over medium heat for 3–4 minutes until fragrant; this enhances their flavor and prevents a soggy texture in the ragout.
- ★When sautéing the wild mushrooms, avoid crowding the pan—work in batches if necessary. Overcrowding causes the mushrooms to steam rather than brown, reducing the depth of flavor.
- ★Resting the chicken after grilling is essential; cutting into it too early releases the juices, resulting in a drier bite. Tenting with foil also keeps the surface warm without steaming.
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