Roasted Chicken, Sauce Piccata, Marble Potatoes
Roasted Chicken, Sauce Piccata, Marble Potatoes
Equipment List
Cast Iron Pan
Saute Pan
Sauce Pan
For The Chicken
1 Chicken Breast
1 Chicken Thigh
3 Tb Olive Oil
Salt and Pepper to taste
For The Marble Potatoes And Swiss Chard
1 Cup Marble Potatoes
1 Cup Swiss Chard
4 Tb Olive Oil
Salt and Pepper to taste
For the Sauce Piccata
1/2 Cup White Wine
2 Tb Butter
2 Tb Capers
1 tsp Thyme Leaves
1/2 Cup Heavy Cream
2 Tb Lemon Juice
1 tsp Lemon Zest
Salt to taste
For the Plate
1 Chicken Breast and Thigh
3 Tb Sauce Piccata
1 Cup Marble Potatoes & Swiss Chard
1 Thyme Sprig, Fried
2-3 Halved Castelvetrano Olives
Method
For The Chicken
Start by heating up a cast iron pan with olive oil in it and bring to the almost smoking point. After seasoning the chicken breast and thigh, add into the cast iron pan skin side down and let it sear. After the crust has started to form, put the whole pan into the oven and cook at 400 degrees for about 20-25 minutes. Remove from the pan and let rest before slicing to make sure the chicken doesn’t dry out.
Side Note - Home ovens are often not accurate with temperature because of the heat or fans. I would recommend using a thermometer to make sure the chicken is cooked, but not over cooked. My time and temperature is just a guideline.
For The Marble Potatoes
Start by halving the potatoes and boiling them in salted boiling water. Cook the potatoes, but don’t cook them until mushy. After letting them cool down, heat up a saute pan with olive oil and add the potatoes in to sear the cut end. After there is a nice golden brown color on the potatoes, add in the swiss chard and sautee. Season with salt and pepper.
Side Note - I used plenty of extra oil to sear the potatoes, then removed the excess before adding the swiss chard so it wouldn’t be greasy.
For The Sauce Piccata
Add in the white wine to the sauce pan and cook off the alcohol. Add in the butter, capers, and thyme and emulsify the butter. Add in the heavy cream, lemon juice, lemon zest, and salt to taste.
For The Plate
Start by slicing the chicken breast on a bias. Add the Marble Potatoes and Swiss Chard into the plate. Add the sauce on top and around the side of the potatoes. Stack the Chicken Breast and Thigh on top of the potatoes and garnish with the Castelvetrano Olives and Fried Thyme Sprig.
