Sum of chick’s parts are as tasty as whole
Posted on Wednesday, May 7, 2008
A whole roasted chicken, crisp-skinned and juicy, resonates with deliciousness. Basque-Style Chicken Breasts 2 boneless, skinless chicken breasts, about 7 ounces each 1 / 2 teaspoon salt, divided use Freshly ground black pepper 1 tablespoon butter 2 tablespoons olive oil, divided use 2 ounces pancetta, cut into 1 / 4-inch pieces (see notes ) 2 tablespoons minced shallot 1 clove garlic, crushed 1 / 2 cup dry white wine 1 / 2 cup chicken broth 1 / 8 teaspoon Espelette pepper (see notes ) 3 sprigs thyme 1 / 2 cup diced tomatoes 1 / 4 cup nicoise olives Place each chicken breast between two large pieces of plastic wrap. Using the flat side of a meat mallet or heavy skillet, pound each breast until it is about 1 / 4-inch thick. Season each breast with 1 / 4 teaspoon salt and a pinch of pepper.
In a large skillet, heat butter and 1 tablespoon of the olive oil over medium-high heat. Add chicken, one piece at a time, and saute until brown, about 2 1 / 2 minutes on the first side and 30 seconds on the other. Remove chicken to a plate. Set aside in a warm place.
Drain excess fat from pan and add remaining tablespoon of oil over medium heat. Add the pancetta and saute until brown, about 2 minutes. Add shallot and saute for 1 minute; then add garlic and saute just until aromatic, a few seconds, being careful not to brown. Add wine, stirring to scrape up browned bits at bottom of pan.
Stir in chicken broth, Espelette pepper, thyme and tomatoes. Let sauce come to a simmer and cook 5 minutes. Stir in olives.
Return chicken to pan, and spoon sauce over it. Cook for 1 minute, then remove chicken to a plate. Spoon sauce evenly over each piece; serve immediately.
Notes: Pancetta is an Italian bacon cured but not smoked. Espelette pepper is available at specialty food stores. May substitute other hot ground pepper. Braised Chicken Thighs With Capers 1 pound new potatoes, scrubbed and quartered 8 skinless, bone-in chicken thighs Salt Freshly ground black pepper 3 tablespoons olive oil 1 shallot, peeled, finely chopped 1 / 4 cup salt-packed capers, rinsed and coarsely chopped 3 / 4 cup chicken broth 1 tablespoon sherry vinegar 1 tablespoon lemon juice 2 tablespoons chives, cut into 1-inch pieces Place potatoes in a bowl of cold water; set aside.
Wash chicken under cold running water and pat dry with paper towels. Remove excess fat and season each piece with a pinch of salt and pepper.
Heat oil in a large heavy skillet over medium-high heat. Quickly sear chicken thighs until brown on both sides, 2 to 3 minutes per side; take care as chicken will splatter oil. Remove browned chicken to a plate.
Drain potatoes and pat dry with paper towels. Add to hot skillet, cut side down, and cook until lightly browned, 3 to 4 minutes. Remove to a plate and cover to keep warm. Add shallot and capers to skillet and saute, about 1 minute. Stir in chicken broth, vinegar and lemon juice, scraping up any browned bits in bottom of pan.
Return chicken to pan, and bring to a gentle simmer. Cover with a tight-fitting lid. Cook chicken until tender and a thermometer inserted into meat reads 165 degrees, about 30 minutes. Add browned potatoes to pan during last 15 minutes of cooking.
Arrange chicken and potatoes on a platter. Adjust seasoning as necessary. Bring to a simmer and cook 1 minute. Spoon sauce over chicken, and sprinkle with chives. Serve immediately.
Makes 4 servings.
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