Chicken breast
1 Chicken breast, with skin and wing attached
1 Tbsp butter
2 Sprigs of thyme
1-2 Tbsp of olive oil
Salt and pepper to taste
Add the oil to a cast iron or heavy bottom sauté pan over medium high heat. Sprinkle the chicken breast generously with salt and pepper. Put the chicken breast in the pan, skin side down, and lower the heat to medium, add the butter and thyme. With a large soup spoon, baste the chicken with the butter every minute or so. After 12 minutes, flip the breast and continue basting until the chicken is cooked through. Total cook time should be between 15 and 20 minutes depending on the size of the breast. Remove from the heat and let rest for at least 5 minutes. Serve on top of the corn puree and grilled summer vegetables, and dress the plate with the arugula vinaigrette.
Corn puree
2 Cups sweet corn, from the husk
1.5 Tbsp unsalted butter
.5 Yellow onion, small dice
1 Clove garlic
.25 Cup shredded Parmesan Reggiano
Salt & white pepper to taste
Vegetable stock to thin
Sweat the corn, butter, onion, and garlic on low heat, stirring often for about 20 minutes or until onions are soft but not brown. Let the ingredients cool to room temperature. Put the cooled mixture in a blender with the shredded parmesan and 1 cup of vegetable stock and pulse 5-6 times. Puree while adding a stream of vegetable stock until the puree reaches the desired consistency (the sauce should have the consistency of yogurt). Salt and pepper to taste, serve at room temperature.
Arugula vinaigrette
.5 Cup arugula, blanched and cooled in ice water
1/8 Cup champagne vinegar
.5 Small shallot
1 Clove garlic
.5 Tbsp white sugar
Olive oil
Salt to taste
Drop the arugula into a pot of boiling, salted water for 10 seconds. Remove and immediately put in a bowl of iced water, let it fully cool and then remove it and gently squeeze out excess moisture. Put the arugula in a blender with the vinegar, shallot, garlic and sugar. Puree while adding a slow, steady stream of olive oil until the sauce is smooth. Salt and pepper to taste, serve at room temperature.
Recipe courtesy of Chef David Smith, BRIX, Flagstaff
