Thyme Poached Chicken Breast
By: MacGregor Mann
Ingredients:
· Chicken Breasts (skin on) 4 Each
· Half and Half 1 Qt
· Thyme 1 Bunch
· Roasted Garlic (roasted and purred) 4 Each
· Salt To Taste
· Pepper (ground) To Taste
· Bay Leaf 1 Each
· Vegetable Oil 2 Tablespoons
Directions:
1. In a 2 inch deep 12 inch round sauté pan, place half and half, herbs, garlic and pepper, and heat to 150 degrees.
2. Season chicken and place in pan, skin side up for 30 minutes.
3. Remove chicken from pan.
4. In separate pan, over med-high heat, place 2 tablespoons of vegetable oil and sear your chicken breast to make the skin crispy.
5. Rest for 4 minutes, slice, and serve.
Yield: 4 portions
Roasted Chicken Sauce
Ingredients:
- Chicken Stock 1 Qt
- Thyme, Bay Leaf, Rosemary (tied with string) 1 Each
- Onion (roasted) 1 Large
- Truffle Oil 2 Tablespoon
- Salt To Taste
- Pepper To Taste
- Butter 1 Tablespoon
Directions:
- Place stock, herb sache, and onion that has been cut in half and roasted in the sauce pot for 15 minutes at 350 degrees, then reduce by half.
- Strain out herbs and onions from the stock and season with salt and pepper.
- Incorporate butter and truffle oil with hand blender.
Roasted Fingerlings
Ingredients:
- Baby Potatoes 1 Pound
- Rosemary (finely minced) 2 Sprigs
- Thyme (added on pickup) 10 Sprigs
- Salt To Taste
- Extra-Virgin Olive Oil (to coat) 1 Tablespoon
Directions:
- Preheat a sheet tray in the oven at 350 degrees.
- In a large bowl, toss all ingredients together.
- Lay the baby potatoes cut side down on the sheet tray and roast for 20 minutes.
- Remove from oven and serve immediately.
