Poulet Aux Agrumes Recipe

Prepare marinade and marinate chicken

In a bowl combine 1 cup fresh orange juice, 1 tablespoon fresh lemon juice, 1 tablespoon fresh lime juice, 1 tablespoon orange zest, 3 minced garlic cloves, 2 tablespoons honey, 2 tablespoons olive oil, 1 tablespoon fresh thyme leaves, 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Whisk until honey dissolves. Place the 4 bone-in Joyce Farms chicken breasts in a large zip-top bag or shallow dish and pour the marinade over the chicken, turning to coat. Marinate in the refrigerator for at least 2 hours and up to 6 hours (do not exceed 8 hours for texture).

Roast or pan-sear the chicken

Remove chicken from marinade and let rest at room temperature 20 minutes while you preheat. Reserve marinade. Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat and add 1 tablespoon olive oil. Sear chicken skin-side down until deeply browned, about 5-7 minutes. Flip and sear the other side 2 minutes. Transfer skillet to the preheated oven and roast until internal temperature reaches 160-165°F (71-74°C), about 18-25 minutes depending on size. Remove chicken and tent loosely with foil to rest 8-10 minutes (temperature will rise a few degrees).

Reduce reserved marinade (optional)

While chicken roasts, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Simmer 4-6 minutes until reduced by about half and slightly thickened; discard if you prefer not to use raw-marinated juices without proper reduction. Set aside for finishing the plate or to lightly brush the chicken just before serving.

While chicken roasts and potatoes cook, prepare the vegetables. Heat a large skillet over medium heat and add 2 tablespoons butter and 1 tablespoon olive oil. Add the finely chopped shallot and sauté 2-3 minutes until translucent. Add 1 minced garlic clove and the sliced mushrooms (10 oz). Cook, stirring occasionally, until mushrooms give off their liquid and begin to brown, about 6-8 minutes.

Add the baby spinach (8 oz) in batches, tossing until just wilted. Stir in the diced, seeded tomatoes (2 cups). Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Cook until tomatoes warm through and excess liquid has reduced slightly, about 2-3 minutes. Remove from heat and keep warm. Stir in chopped parsley (1 tablespoon) if desired for freshness.

Cook potatoes

Place 2 lbs peeled and cubed Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of salt to the water and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12-15 minutes. Drain thoroughly.

Mash and finish

Return drained potatoes to the pot off heat. Warm 1 cup whole milk and 1/2 cup heavy cream together (do not boil). Add 4 tablespoons unsalted butter to the potatoes and begin mashing with a potato masher or ricer. Slowly add warmed milk/cream while mashing until you reach a creamy consistency. Stir in 1.5 cups shredded smoked Gouda until melted and combined. Season with 1.5 teaspoons salt and 1/2 teaspoon black pepper. Keep covered and warm until plating.

Warm 1 cup demi-glace in a small saucepan over low-medium heat until it barely simmers. Taste and adjust seasoning. Whisk in 2 tablespoons cold unsalted butter a little at a time to mount the sauce and create a glossy finish. If you reduced the reserved marinade, add up to 2 tablespoons to the demi-glace for citrus brightness. Stir in 1/2 teaspoon lemon zest if using.

To serve: Spoon a generous portion of Gouda mashed potatoes onto each plate. Mound a portion of the spinach-mushroom-tomato sauté beside or over the potatoes. Place one rested bone-in chicken breast on top or alongside. Spoon the warm demi-glace around and lightly over the chicken (avoid drowning the spinach to keep it vibrant). Garnish with the remaining chopped fresh parsley (1 tablespoon) and an optional sprinkle of extra orange zest. Serve immediately.