Chicken Breast, Sauteed Potatoes, Fennel Puree, Roasted Beets
- FOR THE CHICKEN, POTATOES, AND FENNEL PUREE
- Chicken Breasts- your portion
- 1 shallot- Chopped
- Garlic - 1-2 cloves Chopped
- White Wine - to Deglaze, about 2 TBS (optional)
- Verjus - to Deglaze, about 1/4 cup
- Parsley - a handful
- Fennel - 1 bulb
- Cream or Milk - A splash, to taste
- Potatoes - 2-3 potatoes per person
- BEETS WITH YOGURT-MINT SAUCE
- Beets - a bunch
- Plain Yogurt - 2 cups
- Cayenne - a sprinkle
- Fresh Mint - 2 1/2 TB, chopped
- EVOO - a large splash
- Garlic - 3 cloves, minced
- Salt & Pepper - to taste
- For the Beets.
- Start by roasting the beets wrapped in foil in a 400F oven for about an hour (skip down to the chicken and get to work with that part while the beets are cooking – or better yet prep the beets the day before you want to eat them so they’re ready to go...) NB If your beets are small this will reduce cooking time by 1/2. Remove the beets from the oven, and once cool, cut off the tips and tops, then remove the skin, by rubbing the skin off with a paper towel (unless you want pink fingers!) Slice the beets. Combine the yogurt with a sprinkling of salt (about 1⁄4 tsp.), cayenne, black pepper to taste, and the fresh chopped mint (or other herb). Lay the beets out on a serving plate and spoon the yogurt over them. You can also toss the beets with the yogurt, just be aware that the whole thing will wind up a very dramatic shade of pink. Over medium heat, sauté the garlic in the olive oil on medium low heat until lightly golden (a couple of minutes). Finally drizzle the flavored oil over the beet mixture (feeling rather artsy about it, if you’re anything like me). Serve cold or at room temp. The beets would also be great with the “Shaheda’s ground beef kebabs”.
- Preheat the oven to 375F. Cut your whole chicken "chest" into 2 chicken breasts (on or off the bone, I recommend on the bone). Sear breasts skin down in a good oven safe sauté pan. Once the skin-side is a lovely golden brown, add chopped onions and garlic. Cook for a few minutes, softening the onions, then deglaze with white wine (opt.) and verjus, and add some fresh parsley.
- Place pan and all in the oven and let it braise. While the chicken is cooking (20 minutes or so -- check with a meat thermometer and remove when it hits 165F), steam the fennel slowly in a pan with a bit of water, with a lid on. All you want to do is cook the fennel super soft, without browning or burning it. Once the fennel is cooked soft, add a little cream or milk and a hefty pinch of salt, and purée in a blender until smooth.
- While the fennel and chicken are cooking, peel, PAT DRY, and dice some potatoes. Heat a sauté pan, nice and hot, add a glug of your favorite oil, and sauté the potatoes til golden. Add some garlic and salt at the end.
- Not Included in the Box: white wine, cream or milk, cayenne, EVOO, salt, pepper
- Chef Tip: To save time, you can toss the diced potatoes in a bit of oil and roast them in the oven when you roast the beets, or when you roast the chicken.
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