Pasture Raised Chicken Breast Recipe

Marinate chicken

In a bowl, whisk together 6 tbs olive oil, lemon juice, minced garlic, chopped tarragon, Dijon mustard, 2 tsp salt and 1 tsp pepper. Pat the airline chicken breasts dry with paper towel. Place chicken in a shallow dish or zip-top bag and pour marinade over, rubbing it under the skin where possible. Marinate in the refrigerator for at least 1 hour, preferably 4 hours or up to overnight.

Cook chicken

Remove chicken from fridge 30 minutes before cooking to come toward room temperature. Preheat oven to 375°F (190°C). Heat a large ovenproof skillet over medium-high heat. Add 1 tbs olive oil. Season chicken lightly with a touch more salt and pepper. Place skin-side down and sear 4–5 minutes until golden-brown and the skin renders. Flip and sear the bone-side 1–2 minutes. Transfer skillet to preheated oven and roast until internal temperature at thickest part reaches 160°F (71°C), about 12–18 minutes depending on size. Rest chicken for 6–8 minutes (carryover will bring to 165°F). Reserve pan drippings for the jus.

Cook grits

Bring 3 cups water and 1 cup whole milk to a boil in a saucepan. Add 1 tsp salt and 0.5 tsp black pepper. Slowly whisk in 1 cup Bloody Butcher cornmeal/grits. Reduce heat to low and simmer, stirring frequently, until thick and the grains are tender, about 20–25 minutes (follow brand directions if different). Stir in 2 tbs unsalted butter and 3 oz grated aged gouda until melted and fully incorporated.

Set and pan-fry grits cake

Remove grits from heat and stir in 1 beaten egg to help set. Spread the hot grits into a lightly oiled baking dish about 1/2–3/4 inch thick; smooth the top. Cover and refrigerate until firm, at least 2 hours or overnight. When ready to serve, cut set grits into 4 equal rounds or squares. Heat 2 tbs neutral oil in a skillet over medium heat and fry the grits cakes 3–4 minutes per side until golden and crisp. Keep warm in a low oven while finishing other components.

Heat 1 tbs olive oil in a sauté pan over medium heat. Add sliced garlic and cook 30 seconds until fragrant but not browned. Add chopped greens and toss to wilt, cooking 3–5 minutes until tender but still vibrant. Season with 0.5 tsp salt, 0.25 tsp black pepper and 1 tsp lemon zest. Remove from heat and keep warm.

In a small saucepan combine 0.25 cup apple cider vinegar, 0.25 cup water, 1 tbs sugar and 0.25 tsp salt. Bring to a simmer and stir until sugar dissolves. Place currants and optional tarragon sprig in a heatproof jar and pour the hot pickling liquid over them. Let cool to room temperature, then refrigerate at least 30 minutes. These can be made a day ahead. Drain before plating, reserving a few pickling drops for the plate if desired.

After removing the chicken from the skillet, place the skillet over medium heat and add 2 tbs unsalted butter. Add the minced shallot and sauté 1–2 minutes until translucent. Deglaze the pan with 0.25 cup dry white wine (or additional stock), scraping up browned bits. Add 1 cup chicken stock and bring to a simmer, reducing by about one-third, 6–8 minutes. Stir in 2 tbs chopped fresh tarragon and 1 tbs lemon juice, then adjust seasoning with 0.5 tsp salt and 0.25 tsp black pepper. Strain the jus through a fine-mesh sieve into a small saucepan and finish by whisking in a cold 1 tbs butter if desired for sheen. Keep warm.

Reheat grits cakes briefly if needed. Place one cheesy Bloody Butcher grits cake in the center of each plate. Spoon a small nest of sautéed greens beside or partially on the cake. Place an airline chicken breast (skin-side up) leaning on the cake. Scatter a spoonful of pickled currants over the chicken and around the plate. Drizzle 2–3 tbs warm tarragon jus around and over the chicken (per plate). Finish with a sprinkle of extra grated gouda and a few microgreens or a small tarragon sprig. Serve immediately.