WINE RECOMMENDATION: Contrast the savory chicken and beans with a light Oregon Pinot Noir.
- For Filling:
- 15 large garlic cloves, peeled
- 3/4 cup vegetable oil
- 2 tablespoons coarse stale bread crumbs
- 2 1/2 tablespoons unsalted butter, softened, divided
- 1 tablespoon finely chopped preserved lemon rind
- 1 teaspoon finely chopped flat-leaf parsley
- White pepper
- For Sauce:
- 1 quart chicken stock
- 1/2 cup dry white wine
- 2 tablespoons Champagne vinegar
- For Chicken:
- 4 boneless chicken breasts (7 ounces each), with skin
- Stewed Flageolets with Thyme
Companion recipe: Stewed Flageolets with Thyme
FOR FILLING: In a small saucepan, cook the garlic in the vegetable oil over low heat, turning the cloves, until golden and softened, about 10 minutes. Let the garlic cool in the oil, then drain. Finely chop the garlic; reserve the oil. In a bowl, combine 3 tablespoons of the chopped roasted garlic with the bread crumbs, 1 1/2 tablespoons of the butter, the preserved lemon rind, parsley and a pinch each of salt and white pepper. Chill the filling until firm.
FOR SAUCE: Boil the chicken stock over high heat until reduced to 1 cup. Add the wine, vinegar and 2 tablespoons of the chopped garlic and boil until reduced to 3/4 cup. Season with salt and white pepper. Strain the sauce in a fine sieve, pressing through as much garlic as possible; whisk to incorporate.
FOR CHICKEN: Preheat the oven to 400 degrees F. Using your fingers, loosen the skin from the chicken breasts. Shape the preserved lemon filling into 4 short ropes and stuff one under the skin of each breast, pressing gently to flatten it. Season the chicken with salt and white pepper.
Heat 2 tablespoons of the reserved garlic oil in a large ovenproof skillet. Add the chicken breasts, skin side down, and cook over high heat until crisp and golden, 5 to 6 minutes. Turn the chicken, transfer the skillet to the oven and roast for about 10 minutes, or until cooked through.
TO SERVE: Spoon the Stewed Flageolets with Thyme (see recipe) onto 4 warmed dinner plates and top with the chicken. Pour any accumulated pan juices into the sauce and rewarm. Whisk in the remaining 1 tablespoon of butter. Spoon the sauce over and around the chicken and serve.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
1038 calories; 60g total fat; 150mg cholesterol; 518mg sodium; 47g carbohydrates; 10g fiber; 70g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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