Brick Chicken with Root Vegetable Beet Salad

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Brick Chicken
This recipe comes to us from our good friend and chef, Gerard Craft.
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This recipe comes to us from our good friend and chef, Gerard Craft.
Servings6
Ingredients
3 boneless chickens,split with skin on
3tbsp vegetable oil
1/4cup water
2tbsp butter
1tsp thymechopped
1tsp rosemary,chopped
6cups Companion Pain Beaucairediced
6tbsp micro planed parmesan
1/4cup olive oil
1 small red onion,thinly sliced
3tbsp sherry vinegar
2cups butternut squashdiced
2cups celery root,diced
2cups rutabaga,diced
1/2cup pine nuts,toasted
1/4cup currants(plumped in a small amount of warm water)
3heads friseewith green tops trimmed and broken into leaves
1/2cup olive oilplus extra for roasting vegetables
1tsp dijon mustard
1tbsp fresh sage,chopped
salt & pepperto taste
Servings:
Ingredients
3 boneless chickens,split with skin on
3tbsp vegetable oil
1/4cup water
2tbsp butter
1tsp thymechopped
1tsp rosemary,chopped
6cups Companion Pain Beaucairediced
6tbsp micro planed parmesan
1/4cup olive oil
1 small red onion,thinly sliced
3tbsp sherry vinegar
2cups butternut squashdiced
2cups celery root,diced
2cups rutabaga,diced
1/2cup pine nuts,toasted
1/4cup currants(plumped in a small amount of warm water)
3heads friseewith green tops trimmed and broken into leaves
1/2cup olive oilplus extra for roasting vegetables
1tsp dijon mustard
1tbsp fresh sage,chopped
salt & pepperto taste
Servings:
Instructions
  1. In a bowl toss the squash, celery root, and rutabaga with enough oil to coat. Season the vegetables with salt and chopped sage and place in one layer on a sheet pan. Place vegetables in a 400º convection oven and roast until just tender, about 10 minutes. Remove and let cool.
  2. Toss the Companion Pain Beaucaire in a bowl with the olive oil, thyme, rosemary, parmesan, and salt and pepper. Lay the bread on a sheet pan in one layer and place in a 400º until toasted on one side, then flip to toast on the other side (about 8 minutes per side). Remove and let cool.
  3. Soak red onions in the sherry vinegar until they seem tender. Remove and whisk the olive oil and mustard into the sherry vinegar and season with salt and pepper as needed.
  4. Season chicken with salt and pepper on both sides. In a heavy pan heat vegetable oil until barely smoking, add the chicken skin side down and place another heavy pan on top of the chicken and reduce the heat to medium. Cook, being careful not to burn, until the skin is looking very crispy. Remove the top pan and place the chicken in the 400º oven until it reaches 150º internal temperature. Remove chicken from oven and flip over so the skin side is up and place back on the medium burner. Add water and butter to the pan and simmer until the chicken reaches 160º, about 2-3 minutes.
  5. Place all of the vegetables, croutons, frisee, nuts, currants, onion, and three tablespoons of the vinaigrette in a large bowl and toss. Season this with salt and pepper. Pour in the butter from the chicken pan and toss. Add more vinaigrette to taste. Divide the salad onto 6 plates and lay the half chickens skin side up on top.

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