2 large or 3 medium beets, trimmed
salt and ground pepper to taste
olive oil
1/4 cup kosher salt for blanching
1 cup green beans, ends trimmed and cut on the bias into 2 or 3 pieces each
1 cup yellow wax beans, ends trimmed and cut on a bias into 2 or 3 pieces each
4 organic skin-on breast, preferably with the wing attached
3 tablespoons unsalted butter
1 tablespoon chopped shallots
1/3 cup corn or vegetable oil
1/2 cup buch fresh lemon thyme or thyme, leaves stripped and leaves and stems held separately
1 teaspoon honey
1/4 red wine vinegar
1. Preheat oven to 400 degrees F.
2. Sprinkle the beets with salt, pepper and cover with olive oil. Wrap each of the beets in aluminum foil and bake on the for 1 hour or until they are very soft. Lower the oven to 200 degrees F. When they are cool enough to handle, remove the beet skins and chop flesh coarsely.
3. While the beets are roasting, blance the green beans: bring a large pot of water to a boil and add 2 tablespoons of salt. Prepare an ice bath and stir the remaining salt. Immerse the green and yellow wax beans in the boiling water and blance for approximately 2 1/2 minutes, until crisp and tender Transfer immediately to ice bath and let stand for 2 minutes. Drain the beans and set aside.
4. Tightly wrap each chicken breast in plastic wrap. Place on a baking sheet and keep in a 200 degree oven for 10 minutes to seal the plastic wrap.
5. Bring a large pot of water to 160 degrees F. Lower the chicken breast into water and simmer for 15 minutes.
6. In a wide saute pan over medium heat, melt 1 1/2 tablespoons of butter. Add the shallots and beets and season with salt and pepper. Cook, crushing beets with a fork, until the mixture is chunky, about 5 minutes. Season with salt and pepper and cover to keep warm.
7. In a large, saute pan over medium heat, heat the corn oil until very hot. Unwrap chicken breast and dry completely. Season the chicken with salt and pepper and place the breast in the pan, skin side down and add to the pan plus 1 tablespoon of butter and thyme stems. Basting the chicken frequently saute the chicken until the skin is crispy and deep golden brown. Do not flip the chicken. remove the chicken breast to a plate. Drain the pan of all the fat and dab off all the burnt pieces. Add the honey to the pan and return to medium heat. When the honey bubbles add the vinegar, 1/2 cup and thyme leaves. Simmer until thickens, about 5 minutes. Add the remaining 1/2 tablespoon butter, swirl pan to incorporate, and season with salt and pepper. Fold in beans and cook just until sauce is warmed through.
8. On each of 4 plates, spread some beat-shallot mixture. Center a chicken breast on the beets, and spoon the pan sauce with beans over the entire dish.
So this recipe was adapted from Flavor by Rocco Dispirito. What a welcomed change from the normal chicken recipe that you see. Beets are not something that I eat a lot. All I remember as a child is that purple jar on the supermarket shelf that I was given and I (as any child would) asked "what is that?" If you have ever eaten that you probably have never tried beets since then and this story was repeated by everyone that I presented this dish to. But, let me tell you this is nothing like that jar your mom served you when you were a kid. The sauteing of the beets with the shallots and butter was really good. You still had the sweetness of the beets but the shallots gave it another depth of flavor that I was excited about and my guenie pigs (co-workers) loved. So if you are a long time hater of beets, I say give them another try. It might surprise you.
salt and ground pepper to taste
olive oil
1/4 cup kosher salt for blanching
1 cup green beans, ends trimmed and cut on the bias into 2 or 3 pieces each
1 cup yellow wax beans, ends trimmed and cut on a bias into 2 or 3 pieces each
4 organic skin-on breast, preferably with the wing attached
3 tablespoons unsalted butter
1 tablespoon chopped shallots
1/3 cup corn or vegetable oil
1/2 cup buch fresh lemon thyme or thyme, leaves stripped and leaves and stems held separately
1 teaspoon honey
1/4 red wine vinegar
1. Preheat oven to 400 degrees F.
2. Sprinkle the beets with salt, pepper and cover with olive oil. Wrap each of the beets in aluminum foil and bake on the for 1 hour or until they are very soft. Lower the oven to 200 degrees F. When they are cool enough to handle, remove the beet skins and chop flesh coarsely.
3. While the beets are roasting, blance the green beans: bring a large pot of water to a boil and add 2 tablespoons of salt. Prepare an ice bath and stir the remaining salt. Immerse the green and yellow wax beans in the boiling water and blance for approximately 2 1/2 minutes, until crisp and tender Transfer immediately to ice bath and let stand for 2 minutes. Drain the beans and set aside.
4. Tightly wrap each chicken breast in plastic wrap. Place on a baking sheet and keep in a 200 degree oven for 10 minutes to seal the plastic wrap.
5. Bring a large pot of water to 160 degrees F. Lower the chicken breast into water and simmer for 15 minutes.
6. In a wide saute pan over medium heat, melt 1 1/2 tablespoons of butter. Add the shallots and beets and season with salt and pepper. Cook, crushing beets with a fork, until the mixture is chunky, about 5 minutes. Season with salt and pepper and cover to keep warm.
7. In a large, saute pan over medium heat, heat the corn oil until very hot. Unwrap chicken breast and dry completely. Season the chicken with salt and pepper and place the breast in the pan, skin side down and add to the pan plus 1 tablespoon of butter and thyme stems. Basting the chicken frequently saute the chicken until the skin is crispy and deep golden brown. Do not flip the chicken. remove the chicken breast to a plate. Drain the pan of all the fat and dab off all the burnt pieces. Add the honey to the pan and return to medium heat. When the honey bubbles add the vinegar, 1/2 cup and thyme leaves. Simmer until thickens, about 5 minutes. Add the remaining 1/2 tablespoon butter, swirl pan to incorporate, and season with salt and pepper. Fold in beans and cook just until sauce is warmed through.
8. On each of 4 plates, spread some beat-shallot mixture. Center a chicken breast on the beets, and spoon the pan sauce with beans over the entire dish.
So this recipe was adapted from Flavor by Rocco Dispirito. What a welcomed change from the normal chicken recipe that you see. Beets are not something that I eat a lot. All I remember as a child is that purple jar on the supermarket shelf that I was given and I (as any child would) asked "what is that?" If you have ever eaten that you probably have never tried beets since then and this story was repeated by everyone that I presented this dish to. But, let me tell you this is nothing like that jar your mom served you when you were a kid. The sauteing of the beets with the shallots and butter was really good. You still had the sweetness of the beets but the shallots gave it another depth of flavor that I was excited about and my guenie pigs (co-workers) loved. So if you are a long time hater of beets, I say give them another try. It might surprise you.
No comments:
Post a Comment