Chicken
with Organic Prunes
Soaked in Armagnac
By Executive Chef Josh
Silvers,
Syrah Restaurant, Santa Rosa, CA
Made
with:
Petaluma Fresh, Organic, Poultry Chicken
Serves
2
Ingredients:
1/2 Organic Chicken
3 oz. Demi Glace
2 oz. Armagnac
1/4 cup Peanut Oil
6 - 8 Organic Prunes
Salt
Pepper
4 oz. Butter
3 oz. of Haricot Vert
Cooking
Method:
1. Soak
the prunes in advance in one ounce of armagnac and hot
water overnight..
2. Take
half a chicken, separate breasts, leave leg and thigh
connected. Remove thigh bone, pat dry, sprinkle with salt
and pepper to taste, and sear in peanut oil and butter
until brown on one side. Flip it over, brown again, and
then throw it in a hot oven until done (450 - 500 degrees.)
3.
Remove from oven, drain the pan of excess
grease, deglaze with armagnac, and add the demi glace
(3 ounces). Add the plumped prunes soaked in armagnac
and hot water in the sauce. Reserve the liquid.
4.
Sauce consistency should be medium. Add
the liquid you soaked the prunes in. Reduce, add teaspoon
of butter, add salt and pepper to taste.
5.
Blanche haricot verts. Spoon sauce with
prunes over the chicken . Place haricot verts over the
chicken, and serve.
|
