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Chicken Breast with Clementines, Thai Bird Chile and Yukon Gold and Cauliflower Puree (Anne Burrell) Recipe

Chicken Breast with Clementines, Thai Bird Chile and Yukon Gold and Cauliflower Puree (Anne Burrell) Recipe

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Chicken Breast with Clementines, Thai Bird Chile and Yukon Gold and Cauliflower Puree (Anne Burrell)

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Ingredients:

Serving

1 skin-on chicken breast , wing bone attached, wing tip and tenderloin removed
extra-virgin olive oil
kosher salt
3 large clementines , supremed and squeezed , juice reserved
a few drops red wine vinegar
1 sprig fresh thyme
1/2 thai bird chile, halved lengthwise
1/2 cup rich (hopefully homemade ) chicken stock
yukon gold and cauliflower puree , for serving, recipe follows
2 large yukon gold potatoes
1/2 head cauliflower, cut into florets
kosher salt
1/2 to 3/4 cup cream
4 tbsp cold butter (1/2 stick), cubed
special equipment: food mill

Directions:

Cook's Note: A skin-on chicken breast with wing bone attached and wing tip and tenderloin removed is also known as an airline chicken breast.
Preheat the oven to 250 degrees F.
Pat the chicken breasts dry with a paper towel. Coat a medium saute pan with olive oil, and place over medium-high heat. When the pan is hot, sprinkle the skin of the chicken generously with salt, and then place skin-side down into the pan. Cook until the skin is golden and crispy, 4 to 6 minutes. Sprinkle the opposite side of the breast with salt, and then flip the chicken and continue cooking until cooked through, another 5 to 6 minutes. If the pan starts to smoke, lower the heat. Transfer the breast to a sheet pan, tent loosely with foil and place in the oven until the sauce is finished and you are ready to plate.
Remove the excess oil from the pan before returning over medium-high heat. Add the clementine juice, clementine supremes and vinegar, scraping up the brown bits that cling to the bottom of the pan. Stir in the thyme and chiles and let the liquid reduce by half before pouring in the chicken stock and a pinch salt. Continue cooking until the stock has reduced. Taste the sauce, making sure it's delicious, and then remove the thyme stalk and season with more salt, if needed. The sauce should be thickened and a little chunky.
Lay the Yukon Gold and Cauliflower puree on the bottom of the plate, and then slice the chicken breast and fan the slices on top. Spoon some of the sauce on and around the chicken, and garnish with the supreme clementines.
Yukon Gold and Cauliflower Puree:
Halve the potatoes, and then cut each half into 6 to 8 pieces. Place the potatoes in a pot large enough to hold the cauliflower as well, and then cover the potatoes by 2 inches of water. Sprinkle generously with salt (it should taste like the ocean) and bring to a boil. After the water has been boiling about 10 minutes, add the cauliflower and cook until the vegetables are fork-tender.
Bring the cream to a scald in a small saucepan. Meanwhile, pass the potatoes and cauliflower through a food mill into a large bowl. Add about half of the hot cream and 1/2 of the butter, and stir with purpose until thoroughly combined. Repeat this process with the remaining cream and butter until incorporated. Taste for seasoning (you will probably have to add salt), and serve warm. Yield: 2 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4340.38 Kcal (18172 kJ)
Calories from fat	2399.74 Kcal
		% Daily Value*
Total Fat	266.64g	410%
Cholesterol	678.25mg	226%
Sodium	4164.72mg	174%
Potassium	2064.85mg	44%
Total Carbs	402.52g	134%
Sugars	98.29g	393%
Dietary Fiber	60.6g	242%
Protein	106.18g	212%
Vitamin C	251.7mg	420%
Vitamin A	0.6mg	19%
Iron	2mg	11%
Calcium	389.2mg	39%

Amount Per 100 g
Calories	405.04 Kcal (1696 kJ)
Calories from fat	223.94 Kcal
		% Daily Value*
Total Fat	24.88g	410%
Cholesterol	63.29mg	226%
Sodium	388.64mg	174%
Potassium	192.69mg	44%
Total Carbs	37.56g	134%
Sugars	9.17g	393%
Dietary Fiber	5.65g	242%
Protein	9.91g	212%
Vitamin C	23.5mg	420%
Vitamin A	0.1mg	19%
Iron	0.2mg	11%
Calcium	36.3mg	39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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