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
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
56
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Butter1 tbsp
Thyme Leaves (minced fresh)1
Salt1 tbsp
Olive Oil1 cup
Merlot2 tsps
Cornstarch1 tbsp
Water2 tsps
Tomato Paste1 tsp
Dijon Mustard1 cup
Glace (demi-)1
Oil90 g
Bacon Strips1 medium
Onion (diced)Directions:
1
Preheat oven to 350 degrees F
2
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
3
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
4
Roast for about 1 hour and set aside until it is cool enough to handle
5
In a small bowl combine the tomato, basil, parsley, peppercorns, olives and 2 tablespoons olive oil
6
Gently squeeze the roasted garlic cloves from the skins into the mixture
7
Fold everything together and set aside to let flavors integrate
8
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
9
Then add the chicken stock, bring to a boil, reduce heat to low, cover and let simmer covered and undisturbed for 20 minutes
10
Remove from heat and let stand 5 minutes
11
While the rice is cooking begin the sauce for the steak
12
Heat the olive oil in a medium saucepan, over medium-high heat, and saute the shallot until it becomes translucent
13
Add the mushrooms and cook until they are tender and give up their juices
14
(While the mushrooms are cooling, begin sauteing the bacon in a separate skillet for the potatoes
15
) Add the merlot and cook for about 5 minutes
16
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
17
Add this mixture to the pan of mushrooms along with demi-glace and parsley
18
Season with salt and pepper to taste
19
Turn heat down to medium low, and allow to reduce and thicken
20
While the mushrooms are cooking, heat the oil in the deep-fryer to 375 degrees F or according the manufacturer's instructions for potatoes
21
Saute the bacon strips in a skillet until crispy
22
Remove to paper towels to drain and cool to room temperature
23
Drain excess bacon fat from the skillet leaving a coating in which to saute the onion
24
Cook until the onion becomes translucent
25
Deep-fry the baby potato slices until golden and drain on paper towels
26
Transfer them to the pan of onions, and crumble in the bacon
27
Toss in the scallions and season with salt and pepper
28
Cover and keep warm
29
Heat the oven to 375 degrees F for the steak, if you are finishing in the oven
30
In a large saute pan, heat the chicken stock over medium-high heat
31
Add the basil, tarragon and parsley, bring to a boil to integrate flavors, then reduce heat
32
This is your poaching liquid
33
Season the chicken breasts generously on both sides with salt and pepper, rubbing the seasoning in, and place the chicken in simmering poaching liquid
34
(Remember, you are poaching, not boiling
35
The liquid should be kept at a simmer
36
) Poach chicken until cooked through, about 10 minutes, turning breasts midway through cooking period
37
Remove to paper towels to drain
38
Heat olive oil over medium-high heat in a skillet with oven-safe handles
39
Season the steaks with walt and pepper
40
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
41
Transfer the entire skillet to the oven to finish (about 10 minutes for medium-rare) They can also be cooked on a grill
42
Let steaks rest, then slice into 1/4- inch thick slices
43
On half of the serving plate, spoon some basmati rice, top with a piece of chicken, and spoon olive salsa over chicken
44
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
45
Garnish the plate with haricots verts