Chicken & Mirliton Rochambeau Recipe

Brine and confit preparation

Make the brine by combining 4 cups water, 3 tablespoons kosher salt, 2 tablespoons brown sugar, 1 teaspoon peppercorns and juniper berries if using. Stir until dissolved and chill. Submerge the leg quarters in the brine, cover and refrigerate for 2–4 hours (do not over-brine). Remove legs, rinse, and pat dry. Season lightly with 1/2 teaspoon of the salt and a grind of pepper.

Confit

Preheat oven to 275°F (135°C). Place the brined, dried leg quarters in an ovenproof dish snugly. Add smashed garlic, 4 thyme sprigs and bay leaves. Pour enough rendered duck fat (or neutral oil) to almost cover the legs (about 1–1.5 cups for legs). Cover tightly with foil. Cook in the oven for 2 to 2.5 hours until meat is very tender and falling from the bone. Remove legs from fat and let cool slightly. For cold smoking: once legs are cooled to room temperature, place in a cold smoker or on a tray in a smoke-filled container using wood chips or a small amount of liquid smoke applied with a brush (about 1 tsp) and smoke for 20–30 minutes to impart a light cold-smoke flavor. Keep chilled until service. Reserve confit fat for other uses.

Pan-roasted Statler breast

Score the skin of the Statler breasts lightly and pat dry. Season both sides with remaining kosher salt (about 1.5 tsp total minus used) and fresh ground pepper. Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Place breasts skin-side down and sear without moving for 5–7 minutes until skin is deeply golden and crisp. Reduce heat to medium, flip and continue to cook 4–5 minutes, basting with pan fat, until internal temperature reaches 155°F (68°C). Transfer to a cutting board and let rest 6–8 minutes (carry-over will bring to 160°F). Slice just before plating. Rewarm confit leg very briefly in a 300°F (150°C) oven for 8–10 minutes if needed, or crisp skin in a skillet for 3–4 minutes per side.

Prepare mirliton

Peel each mirliton, halve and remove the central seed. Parboil halves in salted simmering water for 10–12 minutes until just tender but still holding shape. Drain and cool slightly. Slice each half into 1/2-inch thick planks or wedges suitable for paneing.

Paneing station

Set up three shallow dishes: flour seasoned with 1 tsp salt and 1/2 tsp pepper; whisked eggs with 3 tablespoons milk; and panko mixed with grated Parmesan. Dredge each mirliton piece in flour, shake off excess, dip into egg wash, then press into panko to coat thoroughly.

Shallow fry

Heat a skillet over medium heat with about 1 cup neutral oil (or enough for a 1/4-inch deep pool). When oil registers 350°F (175°C) or a breadcrumb sizzles on contact, fry mirliton in batches, 2–3 minutes per side, until golden brown and crisp. Transfer to a wire rack or paper towel-lined tray and season immediately with a pinch of salt. Keep warm in a low oven (200°F/95°C).

Shave or thinly slice the tasso. Crisp slices lightly in a dry skillet over medium heat for 30–60 seconds per side if you want a warm, lacy garnish, or serve cold for a saltier contrast. Reserve microgreens and lemon wedges for plating.

Reduce wine

In a small saucepan over medium heat, melt 1 tablespoon butter and add the minced shallots. Sauté until translucent, about 1–2 minutes. Add 1 cup red wine and 1 teaspoon red wine vinegar; bring to a simmer and reduce by roughly half until syrupy, about 6–8 minutes.

Finish sauce

Add 1 cup beef or veal demi-glace to the reduced wine and simmer gently until the sauce coats the back of a spoon, 4–6 minutes. Off the heat whisk in the remaining 2 tablespoons cold butter piece by piece to emulsify and add gloss. Stir in chopped parsley and thyme, taste and season with salt and pepper. Keep warm.

Tarragon reduction

Combine 1/4 cup white wine vinegar, 1/4 cup white wine, 1 teaspoon minced shallot and 1 tablespoon chopped tarragon in a small saucepan. Simmer over medium heat until reduced to about 2 tablespoons of liquid. Strain and return 2 tablespoons reduction to the pan to cool slightly.

Emulsify yolks

Place the egg yolks in a heatproof bowl set over (not touching) simmering water (double-boiler). Whisk yolks and the warm vinegar-wine reduction continuously until they thicken slightly and form a ribbon (should reach about 160°F if measured). Remove bowl from heat.

Finish Béarnaise

Very slowly drizzle the warm melted butter into the yolks while whisking constantly to create a stable emulsion. If the sauce becomes too thick, add a teaspoon or two of warm water. Stir in remaining 1 tablespoon chopped tarragon, season with salt and a pinch of white pepper or cayenne. Keep warm but not hot (ideally over a warm towel or in a thermos) until plating.

For each plate: place 2–3 paneed mirliton wedges as a base. Fan 1 sliced Statler breast beside them. Arrange a portion of the confit leg (either whole or shredded) alongside, crisping skin if desired. Spoon Marchand de Vin sauce around the proteins and add a small quenelle or drizzle of Béarnaise on the mirliton or beside the chicken. Scatter shaved tasso and microgreens over the dish, finish with a squeeze of lemon if desired, and serve immediately.