À La Carte Recipe
Make À La Carte Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Starter — Herb Marinated Olives & Crostini
Main — Pan-Seared Lemon-Herb Chicken with Sautéed Spring Vegetables
Side — Parmesan Herb Mashed Potatoes
Dessert — Quick Lemon Olive Oil Pound Cake (mini)
Method
Starter — Herb Marinated Olives & Crostini
- 1
Marinate olives
In a medium bowl combine Kalamata and Castelvetrano olives with 3 tbs extra virgin olive oil, chopped rosemary, thyme leaves, lemon zest, sliced garlic, crushed red pepper flakes, and 1/4 tsp sea salt. Toss to coat, cover and let sit at room temperature for at least 30 minutes (up to 4 hours) to allow flavors to develop.
- 2
Make crostini
Preheat oven to 400°F (200°C). Slice the baguette thinly and brush each slice lightly with softened butter (or olive oil) on both sides. Arrange on a baking sheet and bake for 6–8 minutes, flip once, until golden and crisp. Remove and keep warm.
- 3
Serve
Transfer marinated olives to a shallow serving bowl, sprinkle with chopped parsley. Serve with warm crostini alongside so guests can top to taste.
Main — Pan-Seared Lemon-Herb Chicken with Sautéed Spring Vegetables
- 4
Prepare chicken
Pat chicken thighs dry with paper towels. Season both sides with 1.5 tsp kosher salt, 3/4 tsp black pepper and 1/2 tsp smoked paprika. Lightly dust the skin side with 2 tbs flour — this helps get a crisper skin and a light sauce thickening later.
- 5
Sear chicken
Heat a large skillet over medium-high heat. Add 2 tbs olive oil. Once shimmering, place chicken thighs skin-side down and press gently to make contact. Cook undisturbed for 6–8 minutes until skin is deep golden and crisp. Flip and cook 3–4 minutes on the other side. Transfer chicken to a plate and tent with foil. Reduce heat to medium.
- 6
Make pan sauce
Add 1 tbs butter to the skillet, then add the chopped shallot and cook 1–2 minutes until softened. Stir in 2 minced garlic cloves and cook 30 seconds until fragrant. Deglaze the pan with 1/4 cup dry white wine (or chicken stock), scraping up browned bits. Add 1/2 cup chicken stock and bring to a simmer. Stir in 2 tbs lemon juice, 1 tsp fresh thyme leaves and 2 tbs chopped parsley. Taste and adjust seasoning with salt and pepper. Return chicken skin-side up to the skillet, spoon sauce over, cover and simmer gently 6–8 minutes until internal temperature reaches 165°F (74°C). Remove chicken and keep warm.
- 7
Cook vegetables
While the chicken simmers (or after removing chicken), in a separate large sauté pan heat 1 tbs olive oil over medium-high heat. Add baby carrots and cook 3–4 minutes until starting to brown. Add asparagus pieces and cook 2–3 minutes. Add sugar snap peas and cook 1–2 minutes until bright and crisp-tender. Season vegetables with salt and pepper to taste and toss with a little of the pan sauce (1–2 tbs) or a squeeze of lemon if desired. Keep warm.
- 8
Plate
Place a scoop of mashed potatoes on each plate, arrange sautéed vegetables beside it and top with a chicken thigh. Spoon pan sauce over the chicken and garnish with extra parsley and lemon zest if desired.
Side — Parmesan Herb Mashed Potatoes
- 9
- 10
Mash and finish
Return hot potatoes to the pot off the heat. Add 3 tbs butter and warm milk, then mash to your desired consistency (use a potato ricer for extra-smooth). Stir in 1/2 cup grated Parmesan, 1 tbs chopped chives, 3/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm until serving.
Dessert — Quick Lemon Olive Oil Pound Cake (mini)
- 11
- 12
Mix batter
In a bowl whisk together 1.25 cups all-purpose flour, 1 tsp baking powder and 1/4 tsp kosher salt. In a separate bowl whisk 0.75 cup granulated sugar and 2 large eggs until lightly thickened. Add 1/2 cup extra virgin olive oil, 1/4 cup Greek yogurt, 2 tsp lemon zest and 1 tsp vanilla extract; whisk until smooth. Fold dry ingredients into wet until just combined; avoid overmixing.
- 13
Bake and finish
Pour batter into prepared pan(s) and smooth the top. Bake 28–35 minutes for a small loaf (20–25 minutes for mini loaves), or until a toothpick inserted in the center comes out clean and the top is lightly golden. Let cool in pan 10 minutes, then transfer to a rack to cool completely. Dust with powdered sugar if desired and slice to serve.