Buttonwood Farm Chicken Recipe
grilled breast, confit thigh, Rancho Gordo beans, Calabrian chili, brown butter caper jus
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Ingredients
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Chicken Preparation
Confit Thigh Preparation
Bean Preparation
Sauce Preparation
Method
Chicken Preparation
- 1
Season and Grill Chicken Breasts
Season the chicken breasts with salt and black pepper. Heat a grill pan over medium-high heat and drizzle with olive oil. Grill the chicken breasts for about 6-7 minutes on each side, or until they reach an internal temperature of 165°F (75°C). Remove and let rest.
- 2
Prepare Confit Thighs
In a saucepan, add duck fat (or vegetable oil) and heat over low heat. Add the chicken thighs, smashed garlic, and fresh thyme. Ensure the thighs are submerged in fat. Cook on low for about 2 hours, until tender and fully cooked. Remove thighs from fat and let drain on paper towels.
Bean Preparation
- 3
Cook the Beans
Rinse the Rancho Gordo beans under cold water. In a pot, combine the beans, water, and bay leaf. Bring to a boil, then reduce heat and simmer for about 1 to 1.5 hours or until beans are tender. Drain and set aside.
Sauce Preparation
- 4
Make Brown Butter Caper Jus
In a small saucepan over medium heat, melt the unsalted butter. Continue cooking until the butter turns golden brown and has a nutty aroma, about 3-5 minutes. Add the drained capers and Calabrian chili paste to the brown butter, stirring to combine. Cook for another 2 minutes and remove from heat.
Assembly
- 5
Plate the Dish
On a serving plate, place a generous scoop of the cooked Rancho Gordo beans. Top with a grilled chicken breast and a confit thigh. Drizzle the brown butter caper jus over the chicken and beans. Serve warm.