Herb Roasted Chicken with Chicken Mashed Potatoes, Wilted Greens and Stewed Apricots
1 (3 1/2 to 4-pound) whole chicken
1 1/2 tablespoons salt
2 teaspoons black pepper
1 tablespoon minced garlic
1 tablespoon chopped thyme leaves
1/2 tablespoon chopped sage leaves
2 tablespoons chopped parsley leaves (reserve the parsley stems)
1/2 cup olive oil
1 lemon, quartered
2 bay leaves
Preheat the oven to 475 degrees F. Wash the chicken and pat dry, then season well inside and out with salt and pepper. In a small bowl, combine the garlic, thyme, sage, parsley and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior. Place the parsley stems into the cavity of the chicken, and squeeze each lemon quarter into the chicken. Place the rind in as well. Lastly, put the bay leaves inside the chicken, then place the chicken in a roasting pan in the oven.
Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear. Remove from the oven and let sit for 10 minutes before carving. Slice the two breast from the bone and set aside. Remove the two thighs and discard the thigh bone, leaving a skin-on boneless thigh. Pull the meat from the remaining two legs and dice the thigh meat to be used in the mashed potatoes below.
Prepare the Mashed Potatoes
2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces
1 teaspoon kosher salt, plus more as needed
3/4 cup whole milk
1/4 cup unsalted butter
Freshly ground black pepper
Diced chicken thigh and leg meat
In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat, then lower the heat to maintain a simmer and cook until tender, about 10 minutes. Drain the potatoes and return to the pan. Heat the pan to medium and shake it gently for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer, or bowl.
Put the milk and butter in the same saucepan and heat at medium-high until the butter melts and the milk is hot. Remove the pan from the heat. Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir to combine with the milk and butter. Season with salt and pepper to taste and add the diced thigh and leg meat from the roasted chicken. Stir to combine.
Prepare the Wilted Greens
1 tablespoon olive oil, plus more as needed
3 cloves garlic, roughly chopped
1 bunch hearty greens such as kale, Swiss chard or spinach, washed and stems removed, roughly chopped
Salt and Pepper
In a sauté pan, add the oil and garlic and stir until fragrant. Add the greens and season to taste, then stir the greens so they wilt evenly. Remove from heat and serve immediately.
Prepare the Stewed Apricots
1 tablespoon olive oil, plus more as needed
1 shallot thinly sliced
3 apricots, washed, peeled, and cut into quarters
1/2 cup dry white wine
In a small sauce pan, combine the oil and shallots and stir until fragrant. Add the apricots and stir to combine the flavors. Add the white wine and reduce 100%. When the apricots begin to break apart and very little liquid is left in the pan, remove from heat and let them return to room temperature.
Plating:
In the middle of a plate, spoon about 3-4 ounces of chicken mashed potatoes. Place the boneless breast on top and garnish with the wilted greens. Place a tablespoon of the stewed apricots on top of the chicken. Serve immediately.
Wild Striped Bass, Lobster Succotash, Fingerling Potato Chips, and Roasted Corn Sauce
Serves 4
4 each wild striped bass filets, approx. 4-6 oz, with skin on
1 each 1 ¼ pound lobster or 8 oz frozen lobster meat
8 ears fresh corn
1/2 pound fresh lima beans, shelled
1 small red onion, diced
1 small red pepper, diced
1 clove garlic, chopped
¼ cup chopped fresh parsley and tarragon
1 jalapeno, rough chopped, seeds and stem removed
1 pint heavy cream
4 each medium fingerling potatoes
1 pint assorted mezze or micro greens
Canola oil as needed
Salt and pepper as needed
Preheat oven to 350 F. In an oven-proof sauté pan, add enough canola oil to just cover the bottom of the pan. Liberally season the striped bass with salt and pepper and place the fish flesh side down and cook until the sides of the fish begin to turn white and the flesh turns golden brown. Turn fish to skin side and place the entire pan into the preheated oven. Cook for approximately 8 minutes or until flesh springs back slightly. Remove from oven and reserve.
Prepare the Fingerling Potato Chips
In a medium-sized pot, pour enough canola oil to reach at least 2" in depth. Using a mandolin or a very sharp knife, slice the potatoes 1/8" thick. Rinse well under cold water, drain and pat dry. Once the oil reaches 350 degrees on a thermometer, place the fingerling potatoes into the oil, stirring them slightly to keep them from sticking to one another. Fry until golden brown and crisp - about 1 minute - remove and place on a paper towel to drain. Sprinkle with salt immediately and reserve.
Prepare the Lobster Succotash
Shuck and rinse the corn and remove corn form the cob by slicing around the ear removing all of the kernels and as much of the "milk" as possible from the ear. Separate ¾ cup and reserve for the sauce. In a sauté pan add enough canola oil to cover the bottom. Once hot, add the red onion and red pepper and the garlic until fragrant then add the corn and its liquid, cook for 1 minute, add lima beans, cook until they are tender but remain bright green about 4 minutes. Adjust Seasoning with salt and pepper remove from the flame and add the chopped parsley and tarragon. Reserve.
In a large pot filled with heavily salted water bring to a boil and place the live lobster inside. Cook until shell has turned red or about 6 minutes. Let the lobster cool to room temperature and remove tail and claw meat from the shell. Dice the lobster meat to approximately the same size as the lima beans and mix into the succotash. Reserve.
Prepare the Roasted Corn Sauce
Tossed the ¾ cup of corn kernels and the chopped jalapeno with enough canola oil to coat, place on a sheet pan and into 350 degree oven until well toasted. Stir often and insure even browning. Some kernels will seemed burnt, this is fine. Remove the kernels from the oven and into a pot with the heavy cream. Simmer for 5 minutes or until fragrant. Blend mixture in blender and strain. If mixture is too thick, use milk to thin it slightly. Adjust seasoning with salt and pepper. Reserve warm.
Plating:
Warm the succotash and place a heaping spoonful into the center of each plate. Spoon approximately 2 ounces of corn sauce over the succotash. Place the striped bass, flesh side down onto the succotash. Mix the potato chips with the mezze greens and place on top of the bass. Serve immediately.
