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Pan-roasted chicken with clementine sauce verge

SERVINGS
Serves 4 Servings
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SERVINGS
Serves 4 Servings
RATE THIS RECIPE
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Ingredients

For the chicken:
  • 4 chicken breasts with skin
  • 1 stick unsalted butter
  • 2 stick shallots, finely chopped
For the clementine sauce:
  • 4 chicken breasts with skin
  • 1 stick unsalted butter
  • 2 stick shallots, finely chopped
  • 4 whole clementines, peeled and segmented
  • 1/2 cup extra virgin olive oil
  • 1/2 cup red onion, finely diced
  • 3/4 cup sugar
  • 3/4 cup white vinegar
  • 1/2 teaspoon salt
  • 2 teaspoon yellow mustard seeds
  • 1/2 teaspoon red chili flakes
  • 3 sprig fresh rosemary
  • 1/4 cup chopped almonds

Preparation

Baking Directions:

For the chicken: Preheat oven to 450 degrees.

  Heat a large, heavy-bottomed sauté pan over medium-high heat.

  Pat chicken breasts dry with a paper towel and season generously with salt and pepper.

  Add enough grape seed oil to the pan to coat the bottom.

  Carefully add chicken breasts to the pan, skin side down and cook over medium-high heat for about two minutes.

  Carefully spoon hot oil over the flesh side of the breast to start the cooking process.

  Transfer pan to the oven and roast for about 8 minutes.

  The chicken breasts should be firm to the touch, and the juices should run clear.

  Return pan to the stove and flip breasts so the skin side is up.

Cook on the flesh side for one minute.

  Remove breasts from pan and let rest on a warm plate.

'For the clementine sauce:Combine all ingredients except the clementines and olive oil and bring to a boil.

Let simmer until the mixture has a syrupy consistency.

Set aside to cool.

Heat olive oil over low flame with three sprigs of rosemary for 5 minutes.

Remove from heat and allow to cool.

Once cooled, strain out the rosemary.

In a bowl, mix together the pickled red onion mixture, rosemary, clementines and almonds.

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