Pan Roasted Chicken

Name: Pan Roasted Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: New American
Ingredients: For The Barley; 1 oz. Butter; 1 cup Yellow onion, diced; 1/8 tsp. Salt; 1 tbsp. Garlic, minced; 3/4 cup Barley; 1 cup White wine; 3 cup Chicken stock; To Finish; 1 cup English peas, frozen; 3 tbsp. Butter; 1 cup Parmesan cheese, grated; 2 tbsp. Chicken stock; 1/8 tsp. Salt; 1/8 tsp. Black pepper; 1/4 bu. Mint; For The Chicken; 4 ea. Chicken breast; 1/2 tsp. Salt; 1/2 tsp. Black pepper; 1 tbsp. Olive oil; 2 cup Red grapes; 2 tsp. Sugar; 1 cup Red wine vinegar

Chef Perry Pollaci

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Some unexpected ingredients and soooo simple to make. A succulent chicken breast with a topnotch crispy skin and a creamy barley risotto with the freshness of minted english peas.This dish is charmed by a tangy caramelized roasted grape reduction. Three dimentions of texture and flavors that just pop in your mouth and tantalize your tastebuds.

Recipe

PRE TIME: 15 min

COOKING TIME: 45 min

TOTAL TIME: 1 hr

4 SERVING

Ingredients:

For The Barley
1 oz. Butter
1 cup Yellow onion, diced
1/8 tsp. Salt
1 tbsp. Garlic, minced
3/4 cup Barley
1 cup White wine
3 cup Chicken stock
To Finish
1 cup English peas, frozen
3 tbsp. Butter
1 cup Parmesan cheese, grated
2 tbsp. Chicken stock
1/8 tsp. Salt
1/8 tsp. Black pepper
1/4 bu. Mint
For The Chicken
4 ea. Chicken breast
1/2 tsp. Salt
1/2 tsp. Black pepper
1 tbsp. Olive oil
2 cup Red grapes
2 tsp. Sugar
1 cup Red wine vinegar

Directions:

Step 1

For the barley, on medium-low heat, sweat the onion in butter (add some salt to draw out the moisture of the onion) for 3- 5 minutes.

Step 2

Add garlic and continue to sweat for another 2 minutes.

Step 3

Add barley and toast for 3 minutes. Increase the heat and add white wine. Cook until evaporated ( about 3 - 5 minutes), stirring occasionally. Add chicken broth ( or water) and cook for 30 minutes ( until tender, should have a slight bite). Reserve.

Step 4

For the chicken, Preheat an oven to 400°F/200°C.

Step 5

Pat dry the skin of the chicken and season with salt and pepper.

Step 6

In a medium-high heat cast iron pan, add enough oil to coat the pan and place chicken skin side down, and add grapes.

Step 7

Put in the oven for 10 minutes ( shake pan 5 minutes to adjust the grapes. Cook the chicken until the hits an internal temperature of 165°F/70°C. Reserve.

Step 8

Add chicken stock to adjust consistency, should be creamy like runny oatmeal.

Step 9

Remove chicken from the pan and return the grapes to the stove and turn on high heat. Grapes should be slightly charred, add sugar and vinegar, cook to reduce by 3/4. Taste and adjust seasoning.

Step 10