CORN FED CHICKEN BREAST Recipe

Prepare and season

Pat chicken breasts dry with paper towels. Lightly score skin in a diamond pattern without cutting into meat. Rub both sides and under the skin with 2 tbs olive oil, 1 tsp sea salt, 1 tsp freshly ground black pepper and 1 tsp minced garlic. Let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Preheat oven to 375°F (190°C). Heat a large ovenproof skillet over medium-high heat until hot.

Place chicken skin-side down in the dry hot skillet. Press gently so skin makes full contact. Cook without moving 6–8 minutes until skin is deeply golden and crisp. Flip and sear the meat side 1–2 minutes. Transfer the skillet to the preheated oven and roast 10–12 minutes (internal temperature 160–165°F / 71–74°C). Remove chicken to a cutting board and rest 8–10 minutes (carryover will reach desired temp).

Cook artichokes

While the chicken rests, combine peeled and chopped jerusalem artichokes (12 oz) and 3 cups water or low-sodium chicken stock in a medium saucepan. Bring to a simmer over medium heat and cook until very tender, about 12–15 minutes. Test with a fork — pieces should mash easily.

Blend into purée

Drain, reserving 1/2 cup of the cooking liquid. Transfer artichokes to a blender or use an immersion blender. Add 3 tbs tahini, 1 tbs unsalted butter, 1 tbs lemon juice, 1 tsp salt and 1 tsp white pepper. Blend until very smooth, adding up to 1 tsp neutral oil and up to 1/2 cup reserved cooking liquid to reach a silky, spoonable consistency. Adjust salt and lemon to taste. Keep warm.

Make the grape reduction

In a medium saucepan combine 3 cups red grape juice, 1 cup white grape juice and 1 cup concord/black grape juice. Bring to a simmer over medium heat and reduce gently until the volume is reduced by about two-thirds and the mixture is slightly syrupy (about 20–25 minutes). Stir occasionally to prevent scorching.

Finish jus

Add 1 cup low-sodium chicken stock and the 4 softened black garlic cloves (mashed with the back of a spoon) to the reduced grape syrup. Simmer 4–6 minutes to marry flavors. Stir in 1 tsp sherry or red wine vinegar. Strain the sauce through a fine mesh sieve, pressing solids to extract flavor. Return to the pan and reduce to a bare simmer. Off heat, whisk in 2 tbs cold unsalted butter in small pieces to mount the sauce, then stir in 1 tsp olive oil. Season to taste with 1 tsp salt and 1 tsp black pepper. Keep warm.

Char scallions

While sauces finish, heat a cast-iron skillet or grill pan until very hot. Toss trimmed scallions with 1 tbs olive oil and 1 tsp salt. Working in batches if necessary, char scallions over high heat 1–2 minutes per side until blistered and blackened in spots but not burned. Remove and keep warm.

Slice chicken

After the chicken has rested, slice each breast on a bias into 4–6 slices. Keep skin attached to slices for presentation.

Spread a generous spoonful (about 3–4 tbs) of the warm jerusalem artichoke tahini in the center of each plate and smooth into an oval.

Fan sliced chicken breast over the purée, skin side up so the skin remains crisp. Arrange 2–3 charred scallions alongside.

Spoon the black garlic & three-grape jus carefully around and over the chicken (about 2–3 tbs per plate), leaving the purée visible. Drizzle with 1 tsp extra virgin olive oil and scatter microgreens or baby herbs as garnish. Serve with lemon wedges on the side if desired.

Serve immediately so chicken remains warm and skin stays crisp.