What to Order: Matzo Ball Stuffed Chicken at JEM Dining
Chef Joshua Mutchnick uses matzo and the seasonings traditionally used in making matzo balls for his Matzo Ball Stuffed Chicken. (Benjamin Naylor/The Daily Memphian)
Jennifer Chandler
A cookbook author and former restaurateur, Jennifer Chandler has been writing about food and dining for more than 25 years. In her role as the food and restaurant writer for The Daily Memphian, she covers food news, provides readers an inside look into their favorite restaurants and offers suggestions for what to order at eateries across the Memphis area.
Chandler’s stories and recipes have been featured in national publications such as Real Simple, HGTV Magazine and Woman’s World. She’s also appeared on a number of national broadcast cooking segments including Food Network’s “Dinner: Impossible” and Ducks Unlimited TV. She also hosts a radio show “The Weekly Dish” on Memphis’s NPR station WKNO-FM.
She is the author of four cookbooks: “The Southern Pantry Cookbook,” “Simply Salads,” “Simply Suppers,” and “Simply Grilling.” While she boasts a degree from Le Cordon Bleu, this Memphis native is about making real food accessible for real families.
You are about to read three words I rarely say: “Order the chicken.”
The Matzo Ball Stuffed Chicken at JEM Dining is one of the most unique and delicious chicken dishes I have had in Memphis.
Chef and owner Joshua Mutchnick explained to me the thoughtfulness and detail that goes into making this dish. He debones chicken thighs (a cut he uses because it is more juicy and flavorful) and then stuffs the chicken with a matzo ball stuffing.
He then sous vide cooks the stuffed chicken until it is fork tender. Just before serving it, it is roasted to crisp up the skin to a perfect golden brown. It’s served with golden smashed potatoes, roasted broccolini and pickled mustard seeds.
I haven’t been able to stop thinking about this dish since my dinner there last week. It’s an example of both originality and perfect execution.
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