Chicken Breast with Clementines, Thai Bird Chile and Yukon Gold and Cauliflower Puree

Name: Chicken Breast with Clementines, Thai Bird Chile and Yukon Gold and Cauliflower Puree
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Thai, Asian
Ingredients: 1 skin-on chicken breast, wing bone attached, wing tip and tenderloin removed; 4 Tbsps cold butter (1/2 stick), cubed; 1 heads cauliflower, cut into florets; 118 milliliters rich (hopefully homemade) chicken stock; 3 clementines, supremed and squeezed, juice reserved; 118 milliliters cream; 1 sprig fresh thyme; 1 serving Kosher salt; 1 serving Extra-virgin olive oil; 1 Thai bird chile, halved lengthwise; 3 drops A few red wine vinegar; 2 larges Yukon gold potatoes

Chicken Breast with Clementines, Thai Bird Chile and Yukon Gold and Cauliflower Puree

Forget going out to eat or ordering takeout every time you crave Asian food. Try making Chicken Breast with Clementines, Thai Bird Chile and Yukon Gold and Cauliflower Puree at home. This gluten free recipe serves 1. One serving contains 1671 calories, 69g of protein, and 111g of fat. This recipe from Foodnetwork requires yukon gold potatoes, butter, red wine vinegar, and 3 large clementines. Only It works well as a main course. From preparation to the plate, this recipe takes approximately 30 minutes. Celeriac & Yukon Gold Purée, Purée Of Yukon Gold Potatoes With Parmesan, and Yukon Gold and Fennel Puree with Rosemary Butter are very similar to this recipe.

Instructions

Special equipment: food mill

Preheat the oven to 250 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Chicken Breast

Olive Oil

Whole Chicken

Salt

Equipment you will use

Paper Towels

Frying Pan

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.

Ingredients you will need

Whole Chicken

Salt

Equipment you will use

Frying Pan

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.

Ingredients you will need

Sauce

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Remove the excess oil from the pan before returning over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Clementine Juice

Stock

Clementine

Vinegar

Chili Pepper

Sauce

Thyme

Salt

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Breast

Cauliflower

Clementine

Yukon Gold Potato

Whole Chicken

Sauce

Halve the potatoes, and then cut each half into 6 to 8 pieces.

Ingredients you will need

Potato

Place the potatoes in a pot large enough to hold the cauliflower as well, and then cover the potatoes by 2 inches of water.

Ingredients you will need

Cauliflower

Potato

Water

Equipment you will use

Pot

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.

Ingredients you will need

Cauliflower

Vegetable

Water

Salt

Bring the cream to a scald in a small saucepan. Meanwhile, pass the potatoes and cauliflower through a food mill into a large bowl.

Ingredients you will need

Cauliflower

Potato

Cream

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Seasoning

Butter

Cream

Salt

Equipment

Ingredients

Servings:

skin-on chicken breast, wing bone attached, wing tip and tenderloin removed 4Tbsps

cold butter (1/2 stick), cubed 1heads

cauliflower, cut into florets 118milliliters

rich (hopefully homemade) chicken stock 3

clementines, supremed and squeezed, juice reserved 118milliliters

cream 1sprig

fresh thyme 1serving

Kosher salt 1serving

Extra-virgin olive oil 1

Thai bird chile, halved lengthwise 3drops

A few red wine vinegar 2larges

Yukon gold potatoes

Recommended wine: Riesling, Gewurztraminer, Chenin Blanc

Thai works really well with Riesling, Gewurztraminer, and Chenin Blanc. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Zilliken Rausch Riesling Spatlese. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 20 dollars per bottle.

Zilliken Rausch Riesling Spatlese

Fruit driven finesse is marked with a delicate florality in this late-picked Riesling. Notes of vineyard peach, grapefruit, juicy lemon and ripe passion fruit come together on a creamy, concentrated palate rich with melon and candied lemon peel. Stunning exchange of racy acidity and layered sweetness together form a perfectly poised whole. The long, juicy finish and fantastic vintage hint at a beautiful future yet to come.