Brick-Pressed Chicken Breasts with Rustic Vegetable Ragoût

• 4 large chicken breasts on the bone with skin, bones removed, about 3 pounds

Marinade & for under the skin:

• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt & pepper
• 1 teaspoon extra virgin olive oil
• 2 teaspoons fresh garlic, minced
• 2 teaspoons fresh rosemary, coarsely chopped

Skillet cooking:

• 2 teaspoons extra virgin olive oil
• 1 tablespoon unsalted butter
• 2 teaspoons unsalted butter
• 1 large ear fresh corn, kernels cut from the cob (about 1 1/4 cups)
• 2 teaspoons extra virgin olive oil
• 2 medium fresh carrots, diced (about 3/4 cup)
• 3 medium fresh turnips, diced (about 3/4 cup)
• 2 teaspoons fresh garlic, minced
• 2 teaspoons fresh rosemary, coarsely chopped
• 3 tablespoons rosé or white wine
• 1/2 cup rich chicken stock, or vegetable stock
• 3 tablespoon unsalted butter, cold

• Debone the chicken breasts and reserve the bones for stock, or ask your butcher to remove them. Place the chicken on a large plate and toss with lemon juice, olive oil, salt and pepper. Cover and refrigerate 30 minutes to 2 hours. Dice all vegetables into roughly 1/3″ pieces and remove corn kernels from the cob; set aside.

• Remove the chicken from the fridge, pour off any excess marinade and pat dry. Tuck 2 teaspoons minced garlic and 2 teaspoons chopped rosemary under the skin of each breast, then smooth the skin and season with a few pinches of salt and pepper. Wrap two bricks generously in heavy foil.

Cook the chicken under bricks:

• Heat 2 teaspoons olive oil and 1 tablespoon butter in a cast iron skillet over medium heat. When hot and foamy, add chicken breasts skin-side down. Place the foil-wrapped bricks over the chicken so they are weighted. Continue cooking over medium heat until the skin is deep golden and very crispy, about 8–10 minutes.

  Remove the bricks and flip the chicken. Reduce heat to low and cook the second side until just cooked through, about 5 minutes depending on breast size. Transfer the chicken to a plate and keep warm.

Sauté the ragoût and finish the pan sauce

• Wipe the skillet clean and add 2 teaspoons butter. Turn heat to high and add the corn kernels. Stir briefly, then let them caramelize without stirring — the kernels will pop a bit. When golden at the edges (about a minute), remove the corn to a plate.

  Add 2 teaspoons olive oil and reduce heat to medium-low. Add the diced carrots and turnips and cook, stirring occasionally, until tender-crisp, about 10 minutes. Stir in 2 teaspoons minced garlic and cook another minute.

  Add the rosemary and wine and bring to a boil for a minute. Pour in the chicken or vegetable stock and cook about 3 minutes to reduce slightly. Lower heat to low and add the cold butter a tablespoon at a time, swirling to emulsify into a glossy pan sauce. Taste and adjust salt, adding up to 1/2 teaspoon sea salt if needed. Return the corn to the pan and stir to combine.

Serve the dish:

• Portion a generous scoop of the vegetable ragoût onto each plate. Slice the chicken into 1/2″ pieces and lay on top of the vegetables. Spoon the rosemary pan sauce over everything and garnish with fresh herbs such as basil, rosemary or thyme.

  Optional: scatter baby arugula leaves over the dish for brightness.

*Vegetable stock used in testing: organic concentrated vegetable base works well.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition