Spicy Chicken with Grape Gastrique and Lentils
8
PortionsChef Scott Samuel of the Culinary Institute of America demonstrates an entrée that pairs sweet and spicy baby chicken with a simple pan sauce using fresh red grapes. Served with a classic lentil side, this dish is perfectly matched with the sweetness and tannins of the fresh grapes.
Ingredients
- LENTILS
1 cup Beluga lentils
1 ea Onion, peeled and quartered
1 ea Carrot, peeled and quartered
1 ea Leek, white part only, split
2 cups Chicken stock
1 ea Bay leaf
1 ea Thyme sprig
½ tsp Kosher salt
5 turns Black pepper, freshly ground
BABY CHICKEN4 ea Petite poulet
¼ cup Olive oil
2 tsp Fennel seed, toasted
1 tsp Kosher salt
½ tsp Cayenne pepper
GRAPE SAUCE2 Tbsp Shallots, minced
2 cups Red grapes, halved
4 Tbsp Apple cider vinegar
1 cup White wine
½ cup Port wine
1 cup Chicken stock
3 Tbsp Butter
½ cup Black grapes, halved, for garnish
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
