Cooking Index - Cooking Recipes & IdeasChicken With Mashed Potatoes, Frizzled Parsnips, Basil Oil Recipe - Cooking Index

Chicken With Mashed Potatoes, Frizzled Parsnips, Basil Oil

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

  Parsnips
  Vegetable oil - for deep frying
1   Parsnip - peeled, and
  Cut into thin strips
  Kosher salt - to taste
  Mashed Potatoes
3/4 lb 340g / 11ozYukon Gold potatoes - whole, if small,
  Halved if large, peeled
  Kosher salt - to taste
2   Shallots - thinly sliced (medium)
2 teaspoons 10mlUnsalted butter
1/2 cup 118mlWell-shaken low-fat buttermilk
  Freshly-ground black pepper - to taste
  Basil Oil
1/2 cup 20g / 0.7ozFresh basil leaves - (packed) - blanched
1/4   Olive oil
1   Kosher salt
  Escarole
1 tablespoon 15mlOlive oil
2   Garlic cloves - chopped
1   Escarole - (abt 1 lb) - cut 1" pieces
  Kosher salt - to taste
  Freshly-ground black pepper - to taste
  Chicken
4   Chicken scaloppini - (6 oz ea)
  Kosher salt - to taste
  Freshly-ground black pepper - to taste
1 tablespoon 15mlOlive oil
1 tablespoon 15mlUnsalted butter
  Equipment
  An empty 15- to 16-oz can - opened on both sides

Recipe Instructions

Parsnips: In a heavy saucepan, pour enough oil to reach a depth of 1 inch and heat to 360 degrees on a deep-fat thermometer. Fry parsnip strips in batches until golden brown, transferring with a slotted spoon to paper towels to drain. Season frizzled parsnip with salt.

Mashed potatoes: Combine the potatoes with enough salted water to cover by 1 inch in a saucepan and simmer until tender, about 20 minutes. While the potatoes are simmering, cook the shallots in butter in a small nonstick skillet over medium-high heat, stirring, until softened and deep golden, about 8 minutes. Drain potatoes, return to saucepan, and coarsely mash with a potato masher. Stir shallots into potatoes with buttermilk and season with salt and pepper. Place the pot over low heat, with a lid slightly ajar, to keep warm.

Meanwhile, make the Basil Oil: In a blender, puree the basil, oil, and salt. Using a fine-meshed sieve, strain the basil oil and transfer it to a squeeze bottle. Set aside.

Escarole: Heat the oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the escarole in 3 batches, tossing each batch with tongs until wilted before adding the next, and season with salt and pepper. Reduce the heat to medium-low and cook, covered, until tender, about 3 minutes. Raise the heat to high, remove the lid, and cook until most of the liquid has evaporated, about 2 minutes more. Transfer the escarole to a kitchen towel and wring out excess liquid. Return the escarole to the skillet and set aside covered to keep warm.

Chicken: Season the scaloppini with salt and pepper. Heat the oil and butter in a large skillet over medium-high heat. Add the scaloppini and cook, turning once, until lightly browned and just cooked through, about 4 minutes. Transfer the scaloppini to a cutting board and cut them in into 3-inch wide pieces.

Place the empty can on a plate and spoon in some of the mashed potato, top with some of the chicken, and then some of the greens. Repeat to make 3 more layers and press down gently to compact them. Carefully remove the can and make 3 more "towers". Top each tower with some of the frizzled parsnips and drizzle some the basil oil around. Serve immediately.

This recipe yields 4 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C38) - from the TV FOOD NETWORK

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