Black N Blue Chicken Recipe

Prepare chicken

Pat the twin chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even 1/2-inch thickness for even cooking. Lightly season both sides with 1/2 tsp kosher salt.

Make blackening spice

In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne, coarse black pepper, and remaining 1/2 tsp kosher salt. Mix thoroughly.

Coat chicken

Brush both sides of the chicken lightly with 2 tbs olive oil. Sprinkle and press the blackening spice evenly onto both sides of each breast so they are well coated.

Sear

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tbs unsalted butter and swirl. Add the chicken breasts and cook undisturbed 3-4 minutes until a dark crust forms. Flip and cook 3-4 minutes more until the internal temperature reaches 74°C (165°F) or juices run clear. Reduce heat slightly if crust is charring too fast. Transfer chicken to a warm plate and tent with foil to rest 5 minutes.

Sauté aromatics

In the same skillet used for the chicken (wipe out excess oil if needed, but keep fond), melt 1 tbs unsalted butter over medium heat. Add the minced shallot and cook 1-2 minutes until softened but not browned. Add the minced garlic and cook 20-30 seconds until fragrant.

Deglaze

Pour in 30 ml dry white wine or chicken stock to deglaze the pan, scraping up browned bits with a wooden spoon. Let it reduce by about half (1-2 minutes).

Make cream sauce

Stir in 120 ml heavy cream and bring to a gentle simmer. Reduce heat to low and simmer 2-3 minutes until slightly thickened.

Finish with cheese

Add 55 g crumbled Gorgonzola and stir until melted and smooth. Season with 1/4 tsp black pepper and 1/4 tsp kosher salt (taste and adjust carefully — Gorgonzola is salty). If sauce becomes too thick, thin with 1-2 tbs water or cream. Stir in chopped chives if using.

Plate topping

Spoon the warm Gorgonzola cream over the rested blackened chicken breasts just before serving.

Cook potatoes

Place the cubed potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12-15 minutes.

Drain and mash

Drain the potatoes well and return to the hot pot for 1 minute to evaporate excess moisture. Add 30 g butter and 60 ml milk or cream. Mash with a potato masher until smooth and creamy. Season with 3/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Keep warm

Cover and keep warm until plating. If needed, reheat gently over low heat with a splash of milk to loosen.

Prepare and cook

Toss 200 g mixed vegetables with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. For crisp-tender vegetables: steam for 4-6 minutes or sauté in a skillet over medium-high heat for 4-5 minutes until bright and just tender.

Finish

If desired, finish with 1/2 tbs fresh lemon juice and toss briefly. Keep warm until plating.

Divide mashed potatoes onto two plates (or serve as a small plate portion). Arrange the blackened twin chicken breasts on top or beside the potatoes. Spoon generous amounts of the warm Gorgonzola cream over the chicken. Place the vegetables alongside. Garnish with chopped chives or parsley. Serve immediately.