Chicken Breast with Clementines, Thai Bird Chile and Yukon Gold and Cauliflower Puree
- 1 skin-on chicken breast, wing bone attached, wing tip and tenderloin removed
- Extra-virgin olive oil
- Kosher salt
- 3 large clementines, supremed and squeezed, juice reserved
- A few drops red wine vinegar
- 1 sprig fresh thyme
- 1/2 Thai bird chile, halved lengthwise
- 1/2 cup rich (hopefully homemade) chicken stock
- Yukon Gold and Cauliflower Puree, for serving, recipe follows
- 2 large Yukon gold potatoes
- 1/2 head cauliflower, cut into florets
- Kosher salt
- 1/2 to 3/4 cup cream
- 4 tablespoons cold butter (1/2 stick), cubed
- Special equipment: food mill
- Cook's Note: A skin-on chicken breast with wing bone attached and wing tip and tenderloin removed is also known as an airline chicken breast.
- Preheat the oven to 250 degrees F.
- Pat the chicken breasts dry with a paper towel.
- Coat a medium saute pan with olive oil, and place over medium-high heat.
- When the pan is hot, sprinkle the skin of the chicken generously with salt, and then place skin-side down into the pan.
- Cook until the skin is golden and crispy, 4 to 6 minutes.
- Sprinkle the opposite side of the breast with salt, and then flip the chicken and continue cooking until cooked through, another 5 to 6 minutes.
- If the pan starts to smoke, lower the heat.
- Transfer the breast to a sheet pan, tent loosely with foil and place in the oven until the sauce is finished and you are ready to plate.
- Remove the excess oil from the pan before returning over medium-high heat.
- Add the clementine juice, clementine supremes and vinegar, scraping up the brown bits that cling to the bottom of the pan.
- Stir in the thyme and chiles and let the liquid reduce by half before pouring in the chicken stock and a pinch salt.
- Continue cooking until the stock has reduced.
- Taste the sauce, making sure it's delicious, and then remove the thyme stalk and season with more salt, if needed.
- The sauce should be thickened and a little chunky.
- Lay the Yukon Gold and Cauliflower puree on the bottom of the plate, and then slice the chicken breast and fan the slices on top.
- Spoon some of the sauce on and around the chicken, and garnish with the supreme clementines.
- Halve the potatoes, and then cut each half into 6 to 8 pieces.
- Place the potatoes in a pot large enough to hold the cauliflower as well, and then cover the potatoes by 2 inches of water.
- Sprinkle generously with salt (it should taste like the ocean) and bring to a boil.
- After the water has been boiling about 10 minutes, add the cauliflower and cook until the vegetables are fork-tender.
- Bring the cream to a scald in a small saucepan.
- Meanwhile, pass the potatoes and cauliflower through a food mill into a large bowl.
- Add about half of the hot cream and 1/2 of the butter, and stir with purpose until thoroughly combined.
- Repeat this process with the remaining cream and butter until incorporated.
- Taste for seasoning (you will probably have to add salt), and serve warm.
- Yield: 2 servings.
skinon, extravirgin olive oil, kosher salt, clementines, red wine vinegar, thyme, bird chile, chicken, cauliflower, gold potatoes, cauliflower, kosher salt, cream, cold butter, mill
Taken from www.foodnetwork.com/recipes/anne-burrell/chicken-breast-with-clementines-thai-bird-chile-and-yukon-gold-and-cauliflower-puree-recipe.html (may not work)