Dewberry Hills Chicken
A delicious chicken from Dewberry Hills Farm garnished with a basil puree and mint leaves, and plated with roasted eggplant topped with caponata.
Ingredients
Chicken:
- 1 bird Dewberry Hills Farm Chicken 2 ½ – 3 lbs
- 4 oz unsalted butter
- 4 sprigs fresh thyme
Basil Puree:
- 4 cups basil leaves
- 2 ¼ cups Ice
- 1/3 cup sugar
- 1 tablespoon Agar-agar
- 1/4 teaspoon salt
Caponata:
- 150 grams red onion julienne
- 135 grams roasted red peppers medium dice
- 12 grams garlic minced
- 12 grams Red Wine Vinegar
- 12 grams sherry vinegar
- 40 grams golden raisins plumped in white wine
- 30 grams Pine Nuts toasted
- 18 grams green olives pitted and chopped
- 24 grams capers
- 135 grams Peeled tomatoes canned, medium dice
- 1 gram red pepper flakes
Eggplant:
- 1 ea Large Japanese eggplant
- olive oil as needed
- salt to taste
- Black Pepper to taste
Assembly:
- 1 sprig mint leaves
Instructions
For the Chicken:
- Break down the chicken into airline breasts, thighs, and legs.
- Season the breasts and thighs and in a hot pan sear on the skin side for 2 min and place in the oven.
- Once skin is golden flip over.
- When the chicken is almost done, baste with foaming butter, garlic and thyme and allow the chicken to rest for 5 minutes.
- To assemble, warm the caponata and roasted eggplant.
For the Basil Puree:
- Blanch basil in boiling water 10-15 seconds until tender. Shock in ice water.
- Dry basil on a paper towel.
- Puree basil with 1cup water and ice until smooth. Pass through chinois.
- In a small sauce pot combine the sugar, agar-agar and ½ cup water.
- While whisking bring to a simmer from 5 minutes.
- Warm 1 ¾ cup of the basil liquid in a small saucepot.
- Whisk the warm basil liquid into the cooked agar-agar mixture and season with salt.
- Pour the entire mixture into a baking dish and refrigerate for 1 hour.
- Once set, cut into small cubes and blend until smooth.
For the Caponata:
- Sweat onions in a hot sauce pot. Add garlic and continue to sweat.
- Add peppers and tomatoes. Stew for several minutes.
- Take off heat and add raisins, pine nuts, olives, capers, red pepper flakes, and parsley.
- Combine with eggplant and mint, add vinegars, and season to taste.
For the Eggplant:
- Slice eggplant in half lengthwise.
- Toss in oil and season with salt and pepper.
- Roast in a 350 degree even until caramelized and tender.
To Assemble:
- Heat up eggplants and caponata.
- Spoon caponata on top of eggplants and place on left side of the plates.
- Slice the chicken breasts and thighs and stack on the right side of the plates.
- Garnish with the basil puree and mint leaves.
Notes
Recipe and Image courtesy of Parkside.
Tried this recipe?Let us know how it was!