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Crispy Chicken with Jalapeno Beurre Blanc and Spicy Poblano Pepper Puree (Paul Young) Recipe

Crispy Chicken with Jalapeno Beurre Blanc and Spicy Poblano Pepper Puree (Paul Young) Recipe

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Crispy Chicken with Jalapeno Beurre Blanc and Spicy Poblano Pepper Puree (Paul Young)

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Ingredients:

Serving

2 chicken breasts, skin-on
kosher salt and freshly ground black pepper
3 tbsp olive oil, divided
2 potatoes, sliced 1/2-inch thick
3 jalapenos
1 tbsp olive oil
1 cup white wine vinegar
1 cup white wine
1 garlic clove
2 sprigs thyme
2 sticks butter, diced and kept chilled
kosher salt and freshly ground black pepper
1 red pepper
2 tbsp olive oil
1 onion, diced
2 poblano peppers, seeded and diced
1 cup chicken stock
kosher salt and freshly ground black pepper

Directions:

Chicken:
Preheat the oven to 350 degrees F.
Season both sides of the chicken with salt and pepper, to taste. In an oven-proof saute pan, heat 1 tablespoon olive oil and sear the chicken, skin side down, until the skin is crisp and golden brown, about 5 minutes. Flip the chicken over and put the pan in the oven until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 15 minutes. Remove to a plate and keep warm.
Meanwhile, liberally salt a large pot of water and add the potatoes. Bring the water to a boil over medium heat and cook the potatoes they are fork tender, about 20 minutes. Drain the potatoes in a colander and spread them out a sheet pan. Drizzle with remaining 2 tablespoons olive oil, and sprinkle with salt and pepper, to taste. Bake in the oven until golden brown.
Beurre Blanc: Cut off the tops of the jalapenos. Toss them in a small bowl with the olive oil and transfer them to a small sheet pan. Roast until the skin starts to darken and blister, about 15 minutes. Remove the pan from the oven and let the peppers cool a bit. Pull off the skin then cut them in half, lengthwise, and remove the seeds. Dice the jalapenos and set aside.
In a sauce pot over medium heat, stir together the vinegar, white wine, garlic and thyme. Let simmer until the liquid is reduced and there is only a tablespoon of liquid left in the pot. Discard the garlic clove and thyme sprigs. Add the jalapenos to the reduction. Turn down Reduce the heat to low, then whisk in the butter, little by little, until blended and smooth. Season with salt and pepper, to taste. Keep warm and set aside.
Pepper puree: Roast and peel the red pepper using the same method as the jalapenos. (To save time, roast both jalapeno and red peppers at the same time.) In a saute pan, over medium heat, add the olive oil and the onions. Saute until they become soft, around 3 minutes. Stir in the poblano peppers and cook for 2 minutes. Turn off the heat. In a blender or food processor, puree the roasted red peppers, the onion mixture, and chicken stock until smooth. Season with salt and pepper, to taste.
Spoon some of the pepper puree onto each serving plate and arrange a chicken breast on top. Drizzle with the beurre blanc and serve the potatoes on the side.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2005.8 Kcal (8398 kJ)
Calories from fat	1481.36 Kcal
		% Daily Value*
Total Fat	164.6g	253%
Cholesterol	421.67mg	141%
Sodium	1372.92mg	57%
Potassium	1528.46mg	33%
Total Carbs	60.73g	20%
Sugars	14.21g	57%
Dietary Fiber	8.84g	35%
Protein	52.56g	105%
Vitamin C	109.3mg	182%
Vitamin A	2.4mg	81%
Iron	3.3mg	18%
Calcium	163.2mg	16%

Amount Per 100 g
Calories	205.09 Kcal (859 kJ)
Calories from fat	151.47 Kcal
		% Daily Value*
Total Fat	16.83g	253%
Cholesterol	43.12mg	141%
Sodium	140.38mg	57%
Potassium	156.28mg	33%
Total Carbs	6.21g	20%
Sugars	1.45g	57%
Dietary Fiber	0.9g	35%
Protein	5.37g	105%
Vitamin C	11.2mg	182%
Vitamin A	0.2mg	81%
Iron	0.3mg	18%
Calcium	16.7mg	16%

* 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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