Pan-Seared Chicken with Garlic Whipped Potatoes and Sauteed Glazed Green Vegetables

INGREDIENTS

Pan-Seared Chicken

  • 2 airlined chicken breast

  • as needed vegetable oil

  • as needed salt & black pepper

Sauce Fines Herbes

  • 1 tbsp shallot, fine brunoise

  • 1 tsp garlic, minced

  • 1 fl oz white wine

  • 4 fl oz chicken glace

  • 2 fl oz heavy cream

  • 2 grates lemon zest

  • 1 tbsp fines herbes, finely chopped

  • as needed salt & pepper

Garlic Whipped Potatoes

  • 1 lb russet potatoes

  • 5 fl oz heavy cream

  • 1 head garlic, peeled into cloves then crushed

  • 3 sprigs thyme

  • 1 bay leaf

  • 3 oz butter, cold (more or less)

  • as needed salt

Sauteed Glazed Green Vegetable

  • 6 oz green vegetable

  • 1/2 fl oz EVOO

  • 1 oz leeks, 1/16 inch half moons

  • 2 garlic cloves, thinly sliced

  • 1 fl oz chicken stock

  • 1 1/2 oz butter

  • 3 grates lemon, zest

  • as needed salt

Directions

Pan-Seared Chicken

  1. Preheat oven to 375’ F.

  2. Sear chicken in a very hot pan with vegetable oil and cook until the skin is a nice golden brown.

  3. Place chicken in the oven still skin side down and cook in oven until chicken is about 120.

  4. Flip chicken over (skin side up) and continue to cook in the oven until internal temp reaches 155-160.

  5. Remove chicken from pan and let rest for 5 minutes.

  6. Slice chicken and assemble on clean, hot plates.

Sauce Fines Herbes

  1. After chicken has been removed from the pan, add a small amount of oil on medium heat.

  2. Add the shallots and sweat until translucent.

  3. Add garlic and sweat gently. DO NOT BROWN.

  4. Add wine and cook until au sec.

  5. Add chicken glace and cream, simmer briefly, and reduce until nappe consistency.

  6. Add lemon zest and fines herbes.

  7. Adjust seasoning with salt and pepper, as needed.

  8. Serve with pan-seared chicken.

Garlic Whipped Potatoes

  1. Heat cream, just before starting to simmer. Set aside.

  2. Clean, peel, and cut the potatoes into large pieces. (4-6 pieces per potato)

  3. Place potatoes in small pot, cover with cold, salted water. Water should just cover the potatoes.

  4. Bring potatoes to a gentle boil. Cook until potatoes can easily be pierced with a pairing knife.

  5. Drain and dry potatoes. No steam should rise from properly dried potatoes.

    Use either a pot over low heat, or on a sheet tray in a moderate oven.

  6. While the potatoes are still hot, pass them through a food mill into a heated mixing bowl.

  7. Add heated cream and combine thoroughly. Fold in cubed butter until fully melted.

  8. Taste and adjust seasoning with salt and ground white pepper.

For the ultimate smooth potato, pass potato mixture through a drum sieve.

Sauteed Glazed Green Vegetable

Big-Pot Blanching:

  1. Bring a large pot of salted water to a rolling boil.

  2. Add the green vegetable & cook until tender but firm, ~3 minutesdepending on the vegetable.

  3. Shock the vegetable in an ice bath and drain very well. Refrigerate if it is to be finished later.

Sauteed Vegetables:

  1. Heat the oil in a sauté pan over medium-high heat.

  2. If using, add the leeks and sweat gently until "melted". NO COLOR. Cookuntil leeks are softened.

  3. Add garlic and saute until fragrant.

  4. Add the stockand season lightly.

  5. Cook over high heat until the liquid is reduced to au sec.

  6. Add the green vegetable and cook just to reheat. DO NOT OVERCOOK.

  7. Turn off the heat. Mount in butter and lemon zest. Taste and adjust for seasoning.

A favorite of

Jessica Sigmundsson