Statler Chicken Breast Recipe

Prep and slice

Preheat the oven to 375°F (190°C). Using a mandoline or sharp knife, slice the peeled potatoes 1/8" to 1/16" (2–3 mm) thick. Keep slices together in cold water while you finish prepping to remove excess surface starch.

Make cream mixture

In a medium saucepan, combine the heavy cream, whole milk, minced garlic, nutmeg, 1 tsp kosher salt and 1/2 tsp black pepper. Warm gently over medium-low heat until just steaming (do not boil), then remove from heat.

Assemble gratin

Butter a 9x9-inch (or similar) baking dish. Arrange a single slightly overlapping layer of potato slices on the bottom. Spoon a few tablespoons of the warm cream mixture over the layer so it is moist but not swimming. Sprinkle a light handful (about 1/3 cup) of grated Gruyère. Repeat layering potatoes, cream, and cheese until all potatoes are used, finishing with cheese on top. Press gently to compact layers. Pour any remaining cream over the top.

Bake

Cover the dish tightly with foil and bake in the preheated oven 35 minutes. Remove foil and bake an additional 20–25 minutes until top is golden and a knife slides through easily. If the top browns too quickly, tent with foil. Let rest 10 minutes before serving to set.

While the gratin bakes, preheat the oven to 350°F (175°C) or use the oven after removing the foil. Toss the torn kale pieces with 1 tablespoon olive oil and 1/2 tsp kosher salt, massaging briefly so oil coats evenly. Spread in a single layer on a rimmed baking sheet and roast 8–12 minutes until edges are crisp but not burnt (check at 6–8 minutes). Remove and, if using, sprinkle with 1/2 tsp lemon juice. Keep warm in a low oven (200°F/95°C) until plating.

Season and dry

Pat the Statler breasts very dry with paper towels. Season both sides and the skin with 1.5 tsp kosher salt, 1 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Lightly dust the skin side and underside with 2 tablespoons of flour, shaking off excess; this helps develop a golden crust.

Brown skin-side

Heat a large ovenproof skillet (cast-iron recommended) over medium-high heat. Add 2 tablespoons olive oil and when shimmering, place the breasts skin-side down, spaced apart. Press gently with a spatula so skin makes full contact. Cook without moving 6–8 minutes until the skin is deep golden brown and fat has rendered. Reduce heat slightly if skin browns too fast.

Finish in pan

Flip the breasts and add 2 tablespoons butter, the thyme sprigs and the crushed garlic cloves to the skillet. Spoon melted butter over the chicken (baste) for 1–2 minutes to flavor the meat. If the breasts are thick, transfer the skillet to the oven (375°F / 190°C) and roast 6–10 minutes until internal temperature reaches 160–165°F (71–74°C). If using stove only, reduce heat to medium-low, cover and cook until done. Remove chicken to a resting plate and tent loosely with foil for 5 minutes (carryover will bring to recommended temp).

Deglaze and make a quick pan sauce (optional)

Return the skillet to medium heat, add 1/2 cup chicken stock and scrape up browned bits with a wooden spoon. Reduce slightly, then swirl in any pan juices and spoon over the rested chicken before serving.

Cut the gratin into four portions. Place one portion on each plate. Top each gratin portion with a handful of the crispy kale. Place one Statler chicken breast next to or slightly over the gratin. Spoon a little of the pan sauce over the chicken and around the gratin. Garnish with chopped parsley and a lemon wedge. Serve immediately.