Dual Controls Chicken and Steak - Herb Poached Chicken with Olive Salsa over Basmati Rice and New York Strip Steak with Sauce Robert over Baby Potatoes

Name: Dual Controls Chicken and Steak - Herb Poached Chicken with Olive Salsa over Basmati Rice and New York Strip Steak with Sauce Robert over Baby Potatoes
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 baby potatoes, sliced; 85 grams bacon strips; 237 milliliters basmati rice (Before use, place in a bowl, cover with water and skim off any impurities that rise to the surface. Then transfer to a strainer and rinse well); 1 Tbsp butter; 18 or 4-ounce) boneless chicken breasts; 946 milliliters chicken stock; 2 teaspoons cornstarch; 59 milliliters demi-glace; 1 teaspoon Dijon mustard; 59 milliliters chopped fresh basil leaves, packed; 79 milliliters packed fresh basil leaves; 59 milliliters packed chopped fresh flat-leaf parsley; 2 teaspoons fresh finely minced flat-leaf parsley (from about 3 to 4 large sprigs); 59 milliliters packed fresh parsley leaves; 30 milliliters packed fresh tarragon leaves; 1 Tbsp minced fresh thyme leaves or 1 teaspoon dried thyme; 0 teaspoons ground pepper, black or white; 454 grams steamed haricots verts, as garnish; 118 milliliters pitted medium diced kalamata olives; 118 milliliters Merlot; 6 servings Oil; 1 Tbsp olive oil; 1 teaspoon olive oil, plus 2 tablespoons extra-virgin olive oil; 1 medium onion, diced; 2 teaspoons cracked black peppercorns; 1 teaspoon salt; 6 servings Salt and freshly ground black pepper; 1 Tbsp minced scallions, white and tender green parts only; 1 shallot, minced; 510 grams New York strip steaks

Dual Controls Chicken and Steak - Herb Poached Chicken with Olive Salsa over Basmati Rice and New York Strip Steak with Sauce Robert over Baby Potatoes

You can never have too many Mexican recipes, so give Dual Controls Chicken and Steak - Herb Poached Chicken with Olive Salsan over Basmati Rice and New York Strip Steak with Sauce Robert over Baby Potatoes Head to the store and pick up merlot, shallot, flat-leaf parsley, and a few other things to make it today. To use up the oil you could follow this main course with the Vegan Mango Banana Bread as a dessert. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

To make the olive salsa for the chicken topping, slice the root end off the entire head of garlic and turn it upside down, wrap it in aluminum foil and mold the foil so it supports the garlic to allow the cut end to stand upright in the oven.

Ingredients you will need

Whole Chicken

Garlic

Olives

Salsa

Wrap

Equipment you will use

Aluminum Foil

Oven

Pour about 1 teaspoon olive oil on the garlic so it slips between the skin and the cloves and wrap with the foil so it is enclosed. Roast for about 1 hour and set aside until it is cool enough to handle.

Ingredients you will need

Olive Oil

Clove

Garlic

Wrap

Equipment you will use

Aluminum Foil

In a small bowl combine the tomato, basil, parsley, peppercorns, olives and 2 tablespoons olive oil. Gently squeeze the roasted garlic cloves from the skins into the mixture. Fold everything together and set aside to let flavors integrate.

Ingredients you will need

Roasted Garlic

Peppercorns

Olive Oil

Parsley

Clove

Olives

Tomato

Basil

Equipment you will use

Bowl

For the rice accompaniment to the chicken, melt the butter in a medium saucepan over medium heat and stir in the basmati rice, thyme leaves, salt, and pepper, allowing rice to toast for a few minutes. Then add the chicken stock, bring to a boil, reduce heat to low, cover and let simmer covered and undisturbed for 20 minutes.

Ingredients you will need

Chicken Stock

Basmati Rice

Thyme

Whole Chicken

Butter

Pepper

Toast

Rice

Salt

Equipment you will use

Sauce Pan

Remove from heat and let stand 5 minutes.

While the rice is cooking begin the sauce for the steak.

Ingredients you will need

Sauce

Steak

Rice

Heat the olive oil in a medium saucepan, over medium-high heat, and saute the shallot until it becomes translucent.

Ingredients you will need

Olive Oil

Shallot

Equipment you will use

Sauce Pan

Add the mushrooms and cook until they are tender and give up their juices. (While the mushrooms are cooling, begin sauteing the bacon in a separate skillet for the potatoes.)

Ingredients you will need

Mushrooms

Potato

Bacon

Equipment you will use

Frying Pan

Add the merlot and cook for about 5 minutes. Meanwhile, in a separate small bowl, make a slurry with 1 tablespoon water and the cornstarch, then add the tomato paste and Dijon mustard and mix thoroughly until smooth.

Ingredients you will need

Dijon Mustard

Tomato Paste

Corn Starch

Merlot

Water

Equipment you will use

Bowl

Add this mixture to the pan of mushrooms along with demi-glace and parsley. Season with salt and pepper to taste. Turn heat down to medium low, and allow to reduce and thicken.

Ingredients you will need

Salt And Pepper

Mushrooms

Parsley

Equipment you will use

Frying Pan

While the mushrooms are cooking, heat the oil in the deep-fryer to 375 degrees F or according the manufacturer's instructions for potatoes.

Ingredients you will need

Mushrooms

Potato

Cooking Oil

Saute the bacon strips in a skillet until crispy.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Remove to paper towels to drain and cool to room temperature.

Equipment you will use

Paper Towels

Drain excess bacon fat from the skillet leaving a coating in which to saute the onion. Cook until the onion becomes translucent. Deep-fry the baby potato slices until golden and drain on paper towels.

Ingredients you will need

New Potato

Bacon Drippings

Onion

Equipment you will use

Paper Towels

Frying Pan

Transfer them to the pan of onions, and crumble in the bacon. Toss in the scallions and season with salt and pepper. Cover and keep warm.

Ingredients you will need

Salt And Pepper

Green Onions

Onion

Bacon

Equipment you will use

Frying Pan

Heat the oven to 375 degrees F for the steak, if you are finishing in the oven.

Ingredients you will need

Steak

Equipment you will use

Oven

In a large saute pan, heat the chicken stock over medium-high heat.

Ingredients you will need

Chicken Stock

Equipment you will use

Frying Pan

Add the basil, tarragon and parsley, bring to a boil to integrate flavors, then reduce heat. This is your poaching liquid. Season the chicken breasts generously on both sides with salt and pepper, rubbing the seasoning in, and place the chicken in simmering poaching liquid. (Remember, you are poaching, not boiling. The liquid should be kept at a simmer.) Poach chicken until cooked through, about 10 minutes, turning breasts midway through cooking period.

Ingredients you will need

Chicken Breast

Salt And Pepper

Seasoning

Tarragon

Whole Chicken

Parsley

Basil

Remove to paper towels to drain.

Equipment you will use

Paper Towels

Heat olive oil over medium-high heat in a skillet with oven-safe handles. Season the steaks with walt and pepper. Sear for about 2 minutes per side undisturbed (to let seasonings integrate into the surface of the meat) and then to your preferred level of doneness.

Ingredients you will need

Seasoning

Olive Oil

Pepper

Steak

Meat

Equipment you will use

Frying Pan

Oven

Transfer the entire skillet to the oven to finish (about 10 minutes for medium-rare) They can also be cooked on a grill.

Equipment you will use

Frying Pan

Grill

Oven

Let steaks rest, then slice into 1/4- inch thick slices.

Ingredients you will need

Steak

On half of the serving plate, spoon some basmati rice, top with a piece of chicken, and spoon olive salsa over chicken. On the other half of the serving plate, spoon some potatoes, top with a "fan" of steak slices (about 3 ounces of steak or an amount equal to half of a strip steak, per person) and drizzle sauce over sliced steak.

Ingredients you will need

Basmati Rice

Steak

Strip Steak

Potato

Whole Chicken

Olives

Salsa

Sauce

Garnish the plate with haricots verts.

Ingredients you will need

Haricots Verts

Equipment

Ingredients

Servings:

baby potatoes, sliced 85grams

bacon strips 237milliliters

basmati rice (Before use, place in a bowl, cover with water and skim off any impurities that rise to the surface. Then transfer to a strainer and rinse well)1Tbsp

butter 18

or 4-ounce) boneless chicken breasts 946milliliters

chicken stock 2teaspoons

cornstarch 59milliliters

demi-glace 1teaspoon

Dijon mustard 59milliliters

chopped fresh basil leaves, packed 79milliliters

packed fresh basil leaves 59milliliters

packed chopped fresh flat-leaf parsley 2teaspoons

fresh finely minced flat-leaf parsley (from about 3 to 4 large sprigs)59milliliters

packed fresh parsley leaves 30milliliters

packed fresh tarragon leaves 1Tbsp

minced fresh thyme leaves or 1 teaspoon dried thyme 0teaspoons

ground pepper, black or white 454grams

steamed haricots verts, as garnish 118milliliters

pitted medium diced kalamata olives 118milliliters

Merlot 6servings

Oil 1Tbsp

olive oil 1teaspoon

olive oil, plus 2 tablespoons extra-virgin olive oil 1medium

onion, diced 2teaspoons

cracked black peppercorns 1teaspoon

salt 6servings

Salt and freshly ground black pepper 1Tbsp

minced scallions, white and tender green parts only 1

shallot, minced 510grams

New York strip steaks 1large

tomato, seeds removed and medium diced 2teaspoons

tomato paste 1Tbsp

water 85grams

cup (about white mushrooms, cleaned, trimmed and sliced 1head

whole head garlic

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 58 dollars per bottle.