Menu Item #2: Baked French Breast Chicken with Potato Pancakes and a Cipolinni Onion, Tomato, Sherry Wine Sauce and Crispy Parsnip Chips

15 Nov

Welcome back for our second cooking demonstration!  Our second menu item is absolutely delicious, and is very accessible.  By that, I mean that not many people would shy away from it.  There is nothing in this dish (like raw fish or some crazy veggies) that would deter people from eating it.  It is straightforward, but the flavors are explosive, layered, and rich.


This dish was especially delicious.  The chicken was cooked to perfection – it had a crispy, baked outer layer (almost a baked crust) and a moist, tender, juicy body.  Potato pancakes are one of my favorite dishes – the consistency complimented the chicken very well (the fried, golden outside played nicely with the softer center).  The absolute best part of this dish – no doubt in my mind – was the sauce.  It started with the aromas racing through the kitchen when Anthony sauteed the already-baked cipollini onions.  They are semi-sweet onions and a fairly new found gem of modern cooking.  They’ve been around forever, but have found a place in mainstream cooking somewhat recently.  I’m glad they have – they are delicious.  When Anthony hit the mix with the sherry wine, the entire pan went on fire as it burned the alcohol out of the sauce.  What a site to see – and you can see it just below!

A really fantastic dish – and something that you can probably bring yourself to cooking at your house!  As I said, this is an accessible dish.  It takes the artistry and creative mind of a chef to develop and imagine the dish, but any ordinary cook can recreate it and bring it to life in their own kitchen.  So do it!  And take a picture, make a video, or leave a comment about how it tastes!

Without further ado…

Recipe

Chicken Preparation

2 French Breast of Chicken

Season with salt and pepper

Saute skin side down in two tablespoons of olive oil

Roast in oven 20 minutes at 350 degrees

Sauce Preparation

8oz cippolini onions (peeled)

1/2 pint grape tomatoes (halved)

1/2 cup julienne carrots

1/8 cup toasted pine nuts

1/2 cup sherry wine

4oz brown chicken stock

2 tbsp butter (cold diced)

Roast cippolini onions in oven for 10 minutes

Add julienne carrots, cherry tomato – saute 3 minutes

Add sherry wine and allow one minute for alcohol to burn off

Add dark chicken stock

Add toasted pine nuts and butter

Potato Pancake Preparation

2 Idaho potatoes (peeled)

10 leaves of basil (chiffonade)

2 eggs

1/2 cup flour

1 tbsp salt and pepper mix

Shred potato with cheese grader and squeeze out all water

Add eggs, flower, basil, salt, and pepper and mix thoroughly

Strain out excess liquid

Hand-form and pan fry until golden brown; flip and cook through

Parsnip Garnish Preparation

3 parsnips (peeled)

1 tsp salt

With peeler, cut strips lengthwise

Deep fry until golden brown

Season with salt immediately

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We sincerely hope that you enjoy these demonstrations – and we want you to bring them to life in your own kitchens!

Until next time, fellow eaters…

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