June- Roasted Airline Chicken with Artichokes Barigoule
Yields 4 Servings
Ingredients
4 oz slab bacon, cut Into ¼” Strips
4 cloves garlic cloves, lightly crushed
2 cups yellow onion, sliced thin
1 cup celery stalk, sliced thin
1 cup carrots, peeled and sliced thin
¼ cup lemons, juiced
2 cups white cooking wine
6 cups chicken broth
1 cup Extra Virgin olive oil
¼ cup oil
4 each 8 oz. airline chicken breasts
1 Tbsp ground pepper
1 cup celery stalk, 1/8” Slices
1 Tbsp lemon zest strips
1 cup slab bacon, cut Into ¼” strips and cooked
32 each artichoke heart halves
1 Tbsp fresh thyme, stemmed
Preparation Instructions
For the Barigoule Broth:
- In a stainless steel sauce pot over medium heat, cook the bacon until the fat is rendered, about 5 minutes.
- Add garlic cloves and onion. Sweat another 5 minutes.
- Add celery, carrot, lemon juice, and white wine. Simmer until wine is reduced by half.
- Add chicken broth and olive oil and simmer 30 minutes. Strain, cool and reserve.
For the Chicken:
- In a medium saute pan over high heat, heat the 10% oil until it just smokes. Add chicken breasts meat side down and sear 1 minute. Remove pan from heat and flip each breast over. Immediately put pan with chicken in 450F oven. Cook skin side down 10-15 minutes until thick part of breast is firm and cooked through. Remove and rest.
- While chicken is cooking, in medium stainless steel sauce pan, bring 2 cups of barigoule broth to a simmer. Add artichoke hearts, celery, cooked bacon, thyme leaves and lemon zest. Bring back to a simmer and keep warm.
To Serve:
Divide artichoke hearts and sauce with garnishes between 4 large serving bowls. Heap artichoke hearts in center of bowl. Place chicken breast on artichoke hearts and finish plate with a drizzle of extra virgin olive oil. Serve immediately.
