Roasted Chicken Breasts With Crayfish Fava Beans And Morels Food

ROASTED CHICKEN BREASTS WITH CRAYFISH, FAVA BEANS, AND MORELS

Steps:

• Prepare an ice-water bath; set aside. Rinse crayfish under cold water. Place Old Bay and lemon in large saucepan; fill with water. Place over high-heat and bring to a boil. Add crayfish and cook until red, about 1 minute. Drain and immediately transfer crayfish to ice water bath until cooled. Separate tails from bodies. Set tails aside.
• Dry crayfish bodies thoroughly. Heat 2 tablespoons grapeseed oil in an 8-quart Dutch oven over high-heat and add crayfish bodies. Cook, stirring, until browned, about 2 minutes. Cut 8 cloves garlic in half. Reduce heat to medium and add garlic, along with onions, carrots, and fennel; cook, stirring constantly, until softened, about 5 minutes. Add Madiera and cook until liquid is almost evaporated.
• Transfer crayfish body mixture to a large stockpot. Cut 4 plum tomatoes in half and add to pot; add enough water to cover. Tie white peppercorns, 4 sprigs thyme, tarragon, parsley stems, and bay leaves in a small piece of cheesecloth to make a bouquet garni; add to pot. Bring to a boil over high heat; immediately reduce heat to low and let simmer for 1 hour, skimming surface as necessary.
• Strain liquid through a fine mesh sieve set over a saucepan, pressing down on solids with a ladle; discard solids. Place saucepan over medium heat and cook until liquid is thickened and reduced, about 20 minutes. Add heavy cream and continue cooking until mixture is thick enough to coat the back of a spoon. Add 1 tablespoon butter and lemon juice; stir until butter is melted and well combined; season with Tabasco and salt. Using an immersion blender, blend until smooth; set aside.
• Bring a large pot of water to a boil; prepare and ice-water bath; set aside. With a paring knife, core remaining 2 tomatoes, and score an X on the bottoms. Add tomatoes to boiling water; cook until skins begin to split, 30 to 60 seconds. Drain and immediately transfer to ice-water bath to cool. Remove skins, using a paring knife, if necessary, and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes; set aside.
• Prepare an ice-water bath; set aside. In a medium saucepan of boiling salted water, cook fava beans 1 minute. Drain and immediately transfer beans to ice-water bath until cool. Peel beans; set aside.
• Preheat oven to 450 degrees. Using a sharp knife remove the tip and first joint of the wing of each chicken breast, and discard, leaving the second joint still attached to the breast. Season chicken with salt and pepper. Heat remaining 2 tablespoons grapeseed oil in a large heavy-bottomed ovenproof skillet over high heat. Add chicken, skin side down, and transfer to oven; roast until cooked through.
• Crush remaining 2 cloves garlic. Remove skillet from oven and turn chicken. Add remaining 4 tablespoons butter, crushed garlic, and remaining 6 sprigs thyme to skillet. Baste chicken with butter for 2 minutes. Let stand 5 minutes.
• In a medium skillet, heat olive oil over high heat. Add morels and cook until browned, about 2 minutes. Reduce heat to medium and add fava beans, spinach, chopped tomatoes, mint, and reserved tail meat from crayfish; cook, stirring, for two minutes. Season with salt and pepper.
• Divide morel mixture evenly among 4 plates. Top each with a chicken breast; spoon over sauce and serve immediately.

THE BEST ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
• Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
• Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

CHICKEN WITH TOMATOES AND FETA

Steps:

• Preheat oven to 450 degrees. In a large skillet heat oil over high. Add onion and garlic and saute until onion is translucent, about 5 minutes. Add tomatoes and cook until tomatoes break down, 5 to 10 minutes.
• Season chicken with salt and add to skillet. Transfer to oven. Bake until chicken is cooked through, about 17 minutes. Heat broiler. Sprinkle feta over chicken and broil until feta is softened and browned in spots, 2 minutes. Sprinkle with dill for serving.

LEMON- AND GARLIC-ROASTED CHICKEN WITH FAVA BEANS, RADISHES, AND PECORINO

Steps:

• Preheat oven to 400°F. Place chickens on rack set in large roasting pan. Starting at each cavity end, slide hand between skin and breast meat to loosen, being careful not to tear skin. Arrange lemon slices under skin to cover breast meat.
• Season each cavity with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Stuff each with halved lemons, garlic, rosemary, and oregano.
• Flip wings of each chicken back and tuck under body. Using pastry brush, brush 3 tablespoons oil over skin of each chicken, then sprinkle each with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Tie legs together loosely with kitchen string.
• Roast chickens, basting with pan juices every 15 minutes, until skins are crisp golden-brown and juices run clear when thighs are pierced, about 55 to 60 minutes. (Instant-read thermometer inserted into thickest part of breast should register 170°F.) Remove from oven, then remove lemons, herbs, and garlic from cavities and discard. Reserve pan drippings. Transfer chickens to carving board and tent with foil to keep warm.
• In 2-quart pot of boiling water, blanch fresh fava beans 1 minute. Drain, then immediately transfer to medium bowl of ice water to stop cooking. Drain. Slip outer skin off each bean and discard skin; place beans in medium bowl. Add radishes, arugula, mint, parsley, celery leaves, and cheese, and toss to combine. Stir in lemon juice and remaining 2 tablespoons olive oil.
• Divide fava bean and radish salad among 10 plates. Carve chickens and arrange pieces atop each portion of salad. Spoon pan drippings over.

ROASTED CHICKEN BREAST

Steps:

• Preheat oven to 375 degrees.
• Season chicken with salt and pepper. Transfer to a baking sheet fitted with a wire rack and cook until an instant-read thermometer inserted into the thickest part, without touching the bone, reads 165 degrees, 30 to 35 minutes.
• Transfer to a cutting board and rest, covered with foil, for 15 minutes before slicing.

POACHED CHICKEN BREASTS

Steps:

• Place chicken in a pot just large enough to hold chicken breast halves and add enough water to cover by 1-inch.
• Add carrot, celery, parsley, thyme, bay leaves, peppercorns, and salt.
• Bring just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Reduce to medium-low to keep temperature constant, about 170 to 180 degrees.
• Cook, skimming foam from the surface until they reach 160 degrees on an instant-read thermometer, 15 to 18 minutes.
• Transfer to a heatproof bowl and strain the liquid over the chicken and let the chicken breasts cool. This will keep them moist and tender. Refrigerate until ready to use, up to 3 days.
• Separate meat from the bones and cut as desired.

ROASTED CHICKEN BREASTS WITH CARROTS AND ONIONS

Steps:

• Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet. Arrange carrots, garlic, and onion around chicken; season chicken and vegetables generously with salt and pepper. Roast 10 minutes.
• Stir prunes into vegetables. Continue roasting until chicken is cooked through and vegetables are tender, 15 to 20 minutes more. Serve chicken and vegetables over couscous, if desired.

ROAST CHICKEN WITH FAVA BEANS

Steps:

• Preheat oven to 450 degrees. In an ovenproof skillet, rub chicken with oil and season with salt and pepper. Surround with garlic. Tie legs with twine.
• Roast, basting after 30 minutes, until a thermometer inserted into the thigh reaches 165 degrees, about 1 hour.
• Let chicken stand on a cutting board 15 minutes; reserve garlic and pan juices (skim fat).
• Cook beans in boiling salted water until bright green, 2 minutes. Plunge into an ice bath; peel skins.
• Warm wine in skillet, scraping up brown bits. Add beans, thyme, and garlic; heat through. Stir in pan juices.