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LEARN TO MAKE OUR CHICKEN & PORRIDGE!

07 Oct 2015, Posted by SpritzBurger in SpritzBurger News

Chicken & Porridge

Recipe courtesy of The Hearty Boys

Chicken

1/4 cup (1/2 stick) unsalted butter

1/4 cup olive oil

8 chicken breasts, 6–8 ounces each, with skin on and wing bone attached (see note)

Kosher salt and freshly ground black pepper

Shallot Tomato Beurre Blanc, recipe follows

Preheat the oven to 375 degrees F.

Warm 2 tablespoons of the butter and 2 tablespoons of the olive oil in a large skillet over high heat for 2 minutes. Season the chicken breasts with a sprinkling of salt and pepper.

Place four of the breasts in the pan skin side down. Sear for 2 to 3 minutes, or until the skin is crispy and golden brown. The skin will release from the pan when ready. Don’t try to rush it – if you do you’ll wind up leaving part of the skin stuck to the pan. Turn the breasts and sear for 1 more minute, then transfer them to a baking dish. Repeat the process with the rest of the butter, oil, and chicken.

Place the baking dish in the oven for 15 to 20 minutes. Place 1 breast on top of porridge, surround with beurre blanc and serve immediately.

Yield: 8 servings

Shallot Tomato Beurre Blanc

4 shallots, peeled and sliced

1 pint grape tomatoes, halved

2 cups white wine

2 sticks unsalted butter, chilled and cut into bits

1 tablespoon chopped parsley

Salt and pepper to taste

Put the shallots, tomatoes and wine into a saucepan and bring to a simmer. Let the wine reduce to 3 tablespoons. Add the butter a tablespoon at a time, stirring as you add it. The sauce will thicken as the butter is added. Season with salt and pepper and serve immediately.

Herbed Porridge

1/2 cup (1 stick) unsalted butter

1 3/4 cups grits

1/2 cup long-grain white rice

1/4 cup wheat germ

4 thyme sprigs

8 fresh sage leaves, chopped

1 bunch chives, chopped

2 sprigs tarragon, leaves stripped and chopped

1 tablespoon kosher salt

3/4 teaspoon freshly ground black pepper

Put 6 1/2 cups water in a large saucepan with the butter and bring to a boil over high heat. Add the grits, rice, and wheat germ and stir well. Lower the heat to medium and add the thyme, sage, chives, tarragon, salt, and pepper. Cook, stirring often, until the water has been absorbed, 20 to 30 minutes. It will have an oatmeal-like consistency. Remove the thyme sprigs and serve immediately.

Yield: 8–10 servings

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