Fête Du Blanc Recipe

Season and rest

Pat chicken dry with paper towels. Season both sides with 1.5 tsp kosher salt, 1 tsp black pepper and sprinkle with 2 tbs thyme leaves and the lemon zest from 1 lemon. Let rest 15–20 minutes at room temperature.

Sear and finish

Heat a large ovenproof skillet over medium-high heat and add 2 tbs olive oil. When shimmering, place chicken skin-side down (if skin-on) and sear without moving 5–6 minutes until deep golden brown. Reduce heat to medium, add 2 tbs unsalted butter and baste the chicken for 1 minute. Flip and cook 2 minutes more. If using thicker pieces, transfer skillet to a 190°C (375°F) oven and roast 8–12 minutes until internal temperature reaches 74°C (165°F). Remove chicken to a warm plate and tent loosely with foil to rest while you finish the sauce and sides.

Sweat aromatics

In a medium saucepan, warm 1 tbs neutral oil over medium heat. Add the finely chopped shallot and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Simmer cauliflower

Add the cauliflower florets and 120 ml stock to the pan, bring to a simmer, cover, and cook 12–15 minutes until very tender. If mixture looks dry, add small splashes of stock.

Purée

Transfer the cooked cauliflower and remaining liquid to a blender or use an immersion blender. Add 60 ml heavy cream, 30 g cold butter, 0.75 tsp salt and 0.25 tsp white pepper. Purée until very smooth, adjusting texture with more cream or stock as needed. Keep warm on very low heat or in a warm oven while plating.

Blanch

Bring a large pot of salted water to a boil. Add the haricots verts and blanch 2 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking; drain and pat dry.

Sauté

Heat 1 tbs olive oil in a skillet over medium-high heat. Add the sliced garlic and cook 30 seconds until fragrant, then add the drained beans and sauté 1–2 minutes to warm and blister slightly. Season with 0.5 tsp salt and finish with juice from half a lemon. Keep warm.

Reduce shallot and liquids

In a small saucepan over medium heat, combine 2 tbs minced shallot, 120 ml dry white wine and 30 ml white wine vinegar. Bring to a simmer and reduce until about 2–3 tablespoons of liquid remain and the shallots are translucent and soft, about 6–8 minutes. Remove from heat.

Mount with butter

Return pan to very low heat. Whisk in the cold cubed butter (100 g) a few cubes at a time, whisking constantly to emulsify, keeping the sauce barely warm — do not let it boil. When all butter is incorporated, whisk in 1 tsp lemon juice, 0.25 tsp salt and 1/8 tsp white pepper. Taste and adjust seasoning. Keep sauce warm off direct heat; if it begins to separate, warm gently and whisk to re-emulsify.

Warm plates. Spoon a generous smear of cauliflower purée onto each plate (about 3/4 cup per serving). Place a chicken piece on top of or beside the purée. Arrange a small bundle of haricots verts beside the chicken. Spoon 2–3 tbs of beurre blanc over the chicken and a little around the purée. Garnish with microgreens or chopped parsley and a thin lemon slice. Serve immediately.

Make-ahead tips

The cauliflower purée can be made 1 day ahead and reheated gently with a splash of cream. The beurre blanc is best made just before serving; if needed it can be held briefly warm and whisked before plating. Reheat chicken in a 160°C (325°F) oven until warmed through to avoid drying.