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  • Total time 75 mins
  • Active time 45 mins
  • Yield 4 Servings
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Because the preparation in this dish calls for sautéing and frying, the effervescence of S.Pellegrino® will help to refresh the palette throughout the meal while the minerals will accentuate the sweetness of the plantain crusted chicken and raisins in the potato. A nice, light and fruity wine like Beaujolais will similarly accentuate the fruitier flavors found in the dish rather than complement them.

Chicken

4 each (6-oz. portions)
Airline chicken breast**
2 each
Chicken thighs
1 each
Plantain, ripe
1/4 cup
Flour
1/2 cup
Milk
1/2 cup
Panko (Japanese bread crumbs)
1 tsp.
Salt
1 tsp.
Black pepper
4 tbsp.
Canola oil

Method

  1. Peel plantain and pulse in food processor with flour and milk to smooth paste. Season panko with salt and pepper. Spread paste on both sides of airline chicken breast and coat chicken with panko.
  2. Preheat sauté pan for 2 minutes with the canola oil. Place chicken in pan and sauté for 2 minutes on each side. Remove pan from heat and add chicken thighs to pan; place in 375°F oven until internal thermometer reaches 165°F and the juices run clear (approx. 30 - 40 minutes).
  3. Reserve airline chicken breast for plating. Shred chicken thighs with fork and reserve for starch preparation.

**Airline chicken breast refers to a chicken breast with the first wing portion still attached. A butcher will be able to custom-cut it for you.

Yukon Gold Potato

4 each
Yukon Gold potatoes, peeled
1/2 cup
Flour
1/4 cup
Manzanilla olives, diced fine
1/4 cup
Golden raisins
1/4 cup
Vegetable oil
1 tsp.
Salt
1 tsp
Black pepper

Method

  1. In a medium saucepot, simmer potatoes until fork tender. (Approx 20 mins). Remove from heat and drain thoroughly. Place in mixer and whip until smooth. Add flour a few tablespoons at a time until potatoes are dry enough to pack tightly.
  2. Combine chicken thigh meat, olives, raisins, salt and pepper in small bowl. Take a scoop of potatoes and begin to form a ball. Place 1 Tbsp. chicken mixture in middle and form around potatoes and re-shape into a ball. Repeat to make 8 balls.
  3. Heat vegetable oil in sauté pan until simmering. Roll "potatoes" in flour to lightly coat. Fry potatoes until golden brown (1 - 2 minutes).

Tomato and Frisee Salad

2 each
Plum tomatoes
1 each
Red onion
1 each
Avocado
4 tbsp.
Cilantro, chopped
1/2 bunch
Chives
4 cups
Frisee
6 tbsp.
Grapeseed oil

Method

  1. Dice tomatoes, red onion and avocado into 1/4" cubes. Cut chives into 3" segments.
  2. In small bowl, combine vegetables and frisee and drizzle with grapeseed oil. Toss gently and reserve for plating.
  3. Reserve Cilantro for plating/garnish

Plating

  1. In the center of a heated plate, place one stuffed potatoe at 11:00 and one at 5:00.
  2. Place the airline chicken breast on a 90-degree angle resting on the potatoes.
  3. Place a small portion of the frisee salad in the lower right-hand corner. Sprinkle 1 tbsp of cilantro on each plate to garnish.
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