Galen Sampson has settled into a comfortable life with his wife on the edge of the Upper Beaverkill River in the Catskill mountains. As the Chef and General manager of the Beaverkill Valley Inn, Galen works hard to create new and interesting dishes and experiences of all kinds for his guests. Chef Sampson’s recipe is a good example of how he responds to expectations that an Inn on a famous trout stream should serve trout, without pulling fish from the Inn’s private stretch of river. This is a highly prized trout fishing paradise that requires all guests to agree to catch and release practices prior to stepping into the special mile of river.
CHILI CHICKEN RELLENOS

Serves 4
Ingredients:
- 1 3.5 lb chicken, roast, remove all meat in advance
- 4 poblano peppers, medium size
- 2 x large eggs
- 2 carrots, peeled and diced
- 2 small Spanish onions, diced fine
- 3 tablespoons chipotle with adobo
- 1 cup shredded jack cheese
- 2 cups queso fresco, cubed
- Salt & pepper
- ½ cup vegetable oil
- 2 cups brown rice
- 12 oz Lange Pinot Gris
- 2 tablespoons saffron
- 36 oz chicken stock