Slow Roasted Amish Chicken Breast

May 12, 2011 9:29:42 AM PDT
Recipe using local farmers market produce from Chef Greg Elliot, Lockwood Restaurant

Ingredients: (serves 4 ppl)

4 ea amish chicken breast

    For Artichokes Braise:
  • 4 ea large artichokes, peeled
  • 1/2 each onion; sliced
  • 2 ea garlic cloves
  • 2 sprigs thyme
  • 2 cups white wine
  • 2 cups water or chicken stock
  • 1 T salt

    For Meyer Lemon Butter
  • 1 lb unsalted butter
  • 1/2 cup meyer lemon juice
  • 1 C meyer lemon zest
  • 1 tsp salt
  • 1 pinch white pepper

  • 3 cups pea tendrils; wilted
  • 16 ea small red potatoes; roasted
  • 2 T oregano; fresh; chopped
  • 1 tsp red chili flakes
  • olive oil; for cooking
  • salt and pepper to taste

For the Artichokes Braise
Peel artichokes down to the heart, trim with a sharp pairing knife and scope out inside pulp. Cut into 1/4's and place in lemon water. Meanwhile sauté, onions, garlic and thyme for 5 minutes, add 1/4 'd artichoke hearts and cover with white wine, chicken stock and cover. Slowly simmer for about 30 minutes or until tender. Remove from cooking liquid and allow to cool. Strain cooking liquid, chill and reserve both later for assembly of the dish.

For Meyer Lemon Butter
Place butter outside and allow to soften. Zest and juice meyer lemons. Place butter in a mixer and whip slowly adding juice, zest, salt and pepper. Once combined, chill and reserve for assembly of dish. Meyer lemons are a cross between a lemon and a mandarin orange and have a wonderful sweetness to them. They are available at most Whole Foods.

For Roasted Red Potatoes:
Toss potatoes with olive oil, salt and pepper. Roast in a 400 degree oven just until tender. Reserve for assembly of dish.

For Amish Chicken
Preheat oven to 350 degrees. Season both sides of each breast with salt and pepper. Bring a large saute pan up to heat with some olive oil. Place chicken breasts, skin side down and sear. Cook for 4 minutes on medium flame to get nice color and then place in the oven. Roast chicken for 20-25 minutes or until cooked through. Once chicken is cooked, remove from pan and allow to rest for 5 minutes.

For Assembly:
While chicken is resting, saute and wilt pea tendrils in a little olive oil, salt and pepper. Divide wilted pea tendrils onto 4 plates. Saute and mix artichokes, red potatoes, oregano and chili flakes. Season mixture with a little salt and pepper and divide on to four plates, placing mixture on top of pea tendrils. Place chicken on top of vegetables. Place 1 large scoop of the meyer lemon butter on top of each chicken breast and allow to melt slightly. Serve and enjoy!

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