Pan-Roasted Chicken Breast with Roasted Winter Vegetables
Author: Executive Chef Kurt Spataro, Cafe Bernardo
4 boneless chicken breasts (with skin-on)
8 oz chicken stock
4 Tbsp roasted pecans
roasted vegetables (see recipe below)
6 oz slab bacon (cut into ¾” cubes)
2 Tbsp maple glaze (see recipe below)
2 Tbsp butter
2 tsp chopped fresh thyme leaves
2 Tbsp vegetable or canola oil for cooking
freshly ground pepper
Roasted Vegetables Ingredients
6 oz Brussels sprouts, trimmed and cut in half
2 medium parsnips, peeled, quartered, and halved lengthwise
1 small Delicata squash, (about 1 lb) halved lengthwise, seeded, and cut into ½” thick half moons
2 Tbsp extra virgin olive oil
Pre-heat oven to 450 degrees.
Season chicken breasts generously with salt, freshly ground pepper, and thyme leaves.
In a large cast iron pan over high heat, add vegetable oil. When oil is hot, place chicken breasts skin side down and sear for 1 minute.
Place a weight on the chicken. (a brick or heavy skillet works well)
Place cast iron pan with chicken into the oven for about 10 minutes or until skin is golden brown and chicken is just cooked through.
While chicken is cooking, place the bacon in a sauté pan over medium heat and brown on all sides. Pour off all but 1 Tbsp of the bacon fat.
Add the roasted vegetables to the bacon and toss in the bacon fat. Place the pan in the oven for 5-10 minutes to reheat the vegetables.
Remove pan with chicken from oven and discard any remaining oil.
Add the chicken stock to the pan and reduce slightly. Add the maple glaze and season with salt. Add more maple glaze or salt if necessary. Swirl in the butter and keep warm.
Divide the vegetables and bacon equally among 4 serving plates. Arrange the chicken over the vegetables. Spoon the sauce over the chicken and garnish with roasted pecans.
Roasted Vegetables Instructions
Toss vegetables in olive oil and season with salt. Place the vegetables on a parchment lined cookie sheet and place in a 450 degree oven. Roast the vegetables, stirring occasionally, until tender when pierced with a fork and nicely browned.
Feel free to add other vegetables or make substitutions. Other vegetables that are delicious roasted include red onions, cauliflower, any winter squash variety, carrots, rutabaga, etc.
Maple Glaze: Combine ¼ cup maple syrup and 2 Tbsp sherry vinegar in a small saucepan and bring to a simmer over medium heat. Simmer over low heat until reduced to ¼ cup. Let cool. If mixture reduces too far, add water to thin.
Posted on 01/02/2015 at 12:00:00 AM