Creamy chicken with apples, pears and root vegetables
I had something a bit like this at Boulette's Larder, a casual restaurant/deli in San Francisco's Ferry Building.
I like it with plain rice or egg noodles.
Serves four.
20g unsalted butter
2½ tbsp olive oil
1 large onion, peeled and very finely chopped
2 medium carrots, peeled and cut into 6cm x 3cm batons
2 medium turnips, peeled, halved and cut into 2cm-wide wedges
2 eating apples, peeled, halved, cored and cut into 3cm-wide wedges
2 medium pears, peeled, halved, cored and cut into 3cm-wide wedges
400ml good-quality chicken stock
2 tsp Dijon mustard
10g fresh tarragon tied in a bundle, plus 1 tsp extra chopped
10g chervil, tied in a bundle, plus 1 tbsp picked chervil leaves to garnish
2 bay leaves
Salt and black pepper
8-10 skin-on boneless chicken thighs
3 tbsp double cream
Put the butter and two tablespoons of olive oil in a large sauté pan for which you have a lid, and place over a medium-high heat. Add the onion and cook for two to three minutes, stirring occasionally. Lower the heat to medium, add the carrots and turnips, and sauté for eight minutes, turning the vegetables a couple of times so they soften on all sides. Add the apples and pears, and cook for a further four minutes, turning the fruit gently (or shaking the pan) every now and then, so that, again, all sides are cooked.
Add the stock, mustard, herb bundles, bay leaves, half a teaspoon of salt and a good grind of black pepper. Bring to a simmer, leave to cook for four minutes, then remove from the heat and set aside.
Heat up a griddle pan. Meanwhile, in a bowl, season the chicken with a half-teaspoon of salt and some pepper. Pour the remaining oil over the chicken and massage in with your hands so that it's well coated. Put the chicken pieces on the hot griddle, turn down the heat to medium and cook for five to six minutes, turning once, until they have taken on some colour and are almost cooked through.
Transfer the chicken pieces to the sauté pan and gently push them down into the liquid. Return the pan to a medium heat, cover and cook for four minutes, by which time the chicken should be cooked through.
Use a slotted spoon to transfer the fruit, vegetables and chicken from the pan to a heated plate, and keep warm. Turn up the flame under the sauté pan, bring the sauce to a simmer and let it bubble away for four to five minutes, to reduce and thicken. Remove and discard the herb bundles. Stir in the cream and chopped tarragon, season to taste, then return the chicken, fruit and veg to the pan. Cook, stirring gently, for a minute or so, to warm through, and serve at once garnished with a few chervil leaves.
I had something a bit like this at Boulette's Larder, a casual restaurant/deli in San Francisco's Ferry Building.
I like it with plain rice or egg noodles.
Serves four.
20g unsalted butter
2½ tbsp olive oil
1 large onion, peeled and very finely chopped
2 medium carrots, peeled and cut into 6cm x 3cm batons
2 medium turnips, peeled, halved and cut into 2cm-wide wedges
2 eating apples, peeled, halved, cored and cut into 3cm-wide wedges
2 medium pears, peeled, halved, cored and cut into 3cm-wide wedges
400ml good-quality chicken stock
2 tsp Dijon mustard
10g fresh tarragon tied in a bundle, plus 1 tsp extra chopped
10g chervil, tied in a bundle, plus 1 tbsp picked chervil leaves to garnish
2 bay leaves
Salt and black pepper
8-10 skin-on boneless chicken thighs
3 tbsp double cream
Put the butter and two tablespoons of olive oil in a large sauté pan for which you have a lid, and place over a medium-high heat. Add the onion and cook for two to three minutes, stirring occasionally. Lower the heat to medium, add the carrots and turnips, and sauté for eight minutes, turning the vegetables a couple of times so they soften on all sides. Add the apples and pears, and cook for a further four minutes, turning the fruit gently (or shaking the pan) every now and then, so that, again, all sides are cooked.
Add the stock, mustard, herb bundles, bay leaves, half a teaspoon of salt and a good grind of black pepper. Bring to a simmer, leave to cook for four minutes, then remove from the heat and set aside.
Heat up a griddle pan. Meanwhile, in a bowl, season the chicken with a half-teaspoon of salt and some pepper. Pour the remaining oil over the chicken and massage in with your hands so that it's well coated. Put the chicken pieces on the hot griddle, turn down the heat to medium and cook for five to six minutes, turning once, until they have taken on some colour and are almost cooked through.
Transfer the chicken pieces to the sauté pan and gently push them down into the liquid. Return the pan to a medium heat, cover and cook for four minutes, by which time the chicken should be cooked through.
Use a slotted spoon to transfer the fruit, vegetables and chicken from the pan to a heated plate, and keep warm. Turn up the flame under the sauté pan, bring the sauce to a simmer and let it bubble away for four to five minutes, to reduce and thicken. Remove and discard the herb bundles. Stir in the cream and chopped tarragon, season to taste, then return the chicken, fruit and veg to the pan. Cook, stirring gently, for a minute or so, to warm through, and serve at once garnished with a few chervil leaves.
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