• Spicy Chicken with Grape Gastrique and Lentils

    Ingredients

    Lentils

    Yield: 8 portions

    • Ingredients
      Amount
    • Beluga lentils
      1 cup
    • Onion, peeled and quartered
      1 ea.
    • Carrot, peeled and quartered
      1 ea.
    • Leek, white part only, split
      1 ea.
    • Chicken stock
      2 cups
    • Bay leaf
      1 ea.
    • Thyme sprig
      1 ea.
    • Kosher salt
      ½ tsp.
    • Black pepper, freshly ground
      5 turns

    Baby chicken

    • Ingredients
      Amount
    • Petite poulet
      4 ea.
    • Olive oil
      ¼ cup
    • Fennel seed, toasted
      2 tsp.
    • Kosher salt
      1 tsp.
    • Cayenne pepper
      ½ tsp.

    Grape sauce

    • Ingredients
      Amount
    • Shallots, minced
      2 Tbsp.
    • Red grapes, halved
      2 cups
    • Apple cider vinegar
      4 Tbsp.
    • White wine
      1 cup
    • Port wine
      ½ cup
    • Chicken stock
      1 cup
    • Butter
      3 Tbsp.
    • Black grapes, halved, for garnish
      ½ cup

    Method

    1. For the lentils: Combine the lentils with the rest of the ingredients in a small saucepot and bring to a simmer. Cook until the lentils are soft and flavorful, about 25 minutes. Season with salt and pepper to taste and remove from the heat.
    2. For the baby chicken: Fabricate the baby chickens into airline breasts, legs, and boneless thighs. Place all into a mixing bowl with the olive oil, cayenne, fennel seed, salt, and toss to combine; marinate for 30 minutes.
    3. For the grape sauce: Combine all the ingredients except the butter in a small saucepan and bring to a simmer. Cook until the grapes are soft and the sauce starts to thicken. Remove from the heat and place in a blender. Add the butter and purée until smooth; strain through a fine mesh sieve pushing the sauce to extract all the pulp and intense grape flavor. Season to taste with sea salt and pepper and keep warm.
    4. To cook the chicken and serve the dish: Preheat the oven to 425°F. Place a medium-sized oven proof sauté over medium-high heat and cook the chickens in batches. Drizzle with olive oil and place 2 entrée portions skin side into the hot pan and sear for 1 to 2 minutes, then turn to the other side and cook for 2 minutes. Place the pan into the preheated oven and roast for 8 to 10 minutes. Remove and let the chickens rest for 5 minutes.
    5. To serve: Warm 8 plates in the oven for 1 minute. Remove and splash a little of the warm grape sauce on each plate; top with a small mound of the beluga lentils, then place a chicken breast and thigh atop the lentils. Garnish with grape halves and serve warm.
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