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
Pacific Northwest Cuisine
🟡Intermediate★★★☆☆
May 8, 2026
1 views
Ingredients
🥩
4 pieces
Free-range chicken breast
skin on, patted dry
🥛
0.25 cup
Heavy cream
💧
0.25 cup
Cold brew coffee
🥩
1 cup
Chicken stock
📦
0.25 cup
Hazelnuts, toasted and chopped
🥩
2 cloves
Garlic, minced
📦
3 tablespoons
Maple syrup
🥬
8 oz
Wild mushrooms, mixed (chanterelle, morel, oyster)
cleaned and sliced
📦
1 piece
Cedar plank
soaked in water for 30 minutes
🥛
2 tablespoons
Unsalted butter
📦
2 tablespoons
Fresh parsley, chopped
📦
2 pieces
Shallots
finely diced
🥬
0.5 teaspoon
Black pepper, freshly ground
💧
2 tablespoons
Pacific Northwest coffee, house-roasted
finely ground
💧
1 tablespoon
Soy sauce
🫒
2 tablespoons
Olive oil
🌶️
1 teaspoon
Salt
🌶️
1 teaspoon
Fresh thyme leaves
📦
1 tablespoon
Brown sugar
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Preheat a charcoal grill or a gas grill to medium-high heat (about 375°F/190°C) and place the soaked Cedar plank directly over the heat source for 5 minutes until it begins to smoke, creating a fragrant cedar aroma.
Step 2
While the plank heats, whisk together Pacific Northwest coffee, house-roasted, Maple syrup, Soy sauce, Brown sugar, Garlic, minced, Fresh thyme leaves, Salt, and Black pepper, freshly ground in a small bowl to form a glossy coffee‑maple glaze.
Step 3
Pat the Free-range chicken breast dry, then brush each piece lightly with Olive oil to promote even browning; season the skin side with a pinch of Salt.
Step 4
Arrange the Free-range chicken breast skin‑side down on the hot Cedar plank, close the grill lid, and grill for 4–5 minutes until the skin develops a deep caramel color and the cedar smoke infuses the meat.
Step 5
Flip the chicken, brush the skin generously with the coffee‑maple glaze, and continue grilling, basting every minute, for another 6–8 minutes or until the internal temperature reaches 155°F (68°C); the glaze will caramelize and form a glossy crust.
Step 6
Remove the chicken from the grill, tent loosely with foil, and let rest for 5 minutes; during resting, the temperature will rise to the safe 165°F (74°C) and the juices will redistribute.
Step 7
In a heavy skillet, melt Unsalted butter over medium heat, then add the Shallots and sauté until translucent, about 2 minutes, releasing their sweet aroma.
Step 8
Add the Wild mushrooms, mixed (chanterelle, morel, oyster) to the skillet, stirring occasionally; cook until they release their moisture and turn golden brown, roughly 5–6 minutes, which concentrates their earthy flavor.
Step 9
Stir in the Hazelnuts, toasted and chopped, allowing them to toast lightly for 1 minute, then deglaze the pan with Cold brew coffee, scraping any browned bits from the bottom for depth.
Step 10
Pour in Chicken stock and bring the mixture to a gentle simmer; reduce the liquid by half, which intensifies the broth and creates a velvety base for the ragout.
Step 11
Whisk in Heavy cream, lower the heat, and cook for another 2 minutes until the sauce thickens and coats the back of a spoon; finish with Fresh parsley, chopped, for brightness.
Step 12
To plate, slice the rested Free-range chicken breast diagonally, arrange the slices on a reclaimed wooden board, spoon the Wild mushroom ragout around the chicken, and drizzle any remaining coffee‑maple glaze over the top for an extra glossy finish.
✨Chef's Tips
- ★For an even more pronounced cedar flavor, lightly toast the Cedar plank on the grill for a full minute before adding the chicken; the charred surface releases natural oils that vaporize into the meat.
- ★When grinding the Pacific Northwest coffee, aim for a texture slightly coarser than espresso; this prevents the glaze from becoming gritty while still delivering robust coffee notes.
- ★If you prefer a richer sauce, finish the ragout with a knob of cold Unsalted butter off the heat; the butter emulsifies the sauce, giving it a silkier mouthfeel.
- ★To keep the chicken extra juicy, brine the Free-range chicken breast in a solution of 1 tablespoon salt per cup water for 30 minutes before cooking; the salt helps the muscle fibers retain moisture during grilling.
- ★Plate the dish on a reclaimed wooden board and garnish with a few whole toasted Hazelnuts and a sprig of Fresh thyme; the visual contrast of the dark glaze against the wood enhances the forest‑inspired theme.
chickencoffee glazecedar smokedwild mushroom ragoutcomfortsustainable