Ingredients:
1 Chicken Breast and Thigh, marinated and salted (see recipe below)
2 oz extra virgin olive oil
1 oz baby artichokes, peeled
1 oz baby zucchini
1 oz sunchokes, peeled
1 oz lemon juice
0.5 oz olive oil
0.2 oz tarragon leaves
0.2 oz parsley leaves
0.2 oz chive
0.2 oz kosher salt
1 oz arugula
1 oz Tarragon Butter (see recipe below)
1 slice sourdough bread
Procedures:
For the salad, slice artichokes, zucchini and sunchokes on a mandolin. Season with salt and lemon juice and refrigerate for 1 hour.
Add herbs and arugula to the vegetables and toss with olive oil. Check and adjust seasoning.
Spread half the Tarragon Butter (see recipe below) on the sourdough bread and grill on both sides.
Plating Information: Place the bread on a plate. Place the chicken opposite. Place the salad on top of the bread. Slice remaining Tarragon Butter and top chicken with 2 slices of butter.
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Chicken Breast and Thigh
1 whole chicken
0.5 oz parsley
1 oz lemon peels
0.2 oz garlic cloves, crushed
1 oz olive oil
0.5 oz thyme
0.5 oz oregano
0.2 oz baking powder
0.3 oz salt
Split the chicken into 2 halves removing the backbone first and
cutting through the keel (breast bone).
Remove the rib cage, leg, wing and thing bone, leaving the meat of
the thigh intact.
Place chicken in a bag with the herbs, garlic and oil, seal and let
marinate in the refrigerator overnight.
Cook chicken in a hot cast iron pan with olive oil, skin side down
all the way in a 375 degree oven for about 18 minutes.
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Tarragon Butter
1 oz parsley, finely chopped
1 oz tarragon, chopped
1.5 oz lemon juice
Fresh black pepper
1 lb butter
Blend all ingredients well and roll into 2-inch logs.
Yield: 2 portions
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