Chicken is cheap, but it can also be dry, bland, and unexciting. We asked caterers to create budget-friendly, three-course chicken dinners that won’t bore guests.
Panko-crusted chicken roulade from Knives and Fire in New York.
Marinated vegetables in lettuce cups with goat cheese and walnut vinaigrette. Panko-crusted chicken roulade with porcini-red wine jus. Raspberry soup with yogurt sorbet. All for $50 a person, from Knives and Fire in New York.
Wild leek vichyssoise with crème fraîche. Chicken breast filled with apricot and cornbread stuffing with apricot-ice wine sauce. Belgian chocolate boxes filled with chocolate mousse, served with berries and fruit coulis. All for $38 Cdn. per person from Urban Source Catering in Toronto.
Photo: Virginia Macdonald for BizBash
Market greens with Concord grapes, Marcona almonds, and champagne vinaigrette. Roasted chicken with fingerling potatoes, shiitake mushrooms, cavolo nero, and butternut squash succotash. Pear tart with crème fraîche ice cream and pecan streusel. All for $40 a person from Sunday Dinner in Chicago.
Photo: Michael Maes for BizBash
Squash soup with yogurt, nutmeg, and brown sugar confiture. Pan-roasted chicken breast with braised kale, served with petite gnocchi and fig-onion compote. Sweet potato, port-soaked raisins, and hazelnut tart with acacia honey and walnut ice cream. All for $35 a person from Three Citron Caterers in Washington.
Photo: Renée Comet for BizBash
Lemongrass-marinated salmon with avocado, tomatoes, horseradish and mustard sauces. Sous-vide chicken leg stuffed with mushroom mousse, served with spinach, chanterelles, and fried parsnip chips. Verrine of citrus sorbets topped with fresh fruit cubes and mint Chantilly cream. All for $40 a person from Patina in Los Angeles.
Photo: Matt Armendariz for BizBash
