Below, you will find the delectable recipe for seared poulet rouge chicken with roasted vegetables and horseradish pan sauce from Napa on Providence.
INGREDIENTS:
1/2 lb Sweet Potatoes, Peeled
1/2 lb Red Onion Peeled
1/2 lb Cauliflower
6 oz Broccolini
1 Tbsp Kosher Salt
1/2 Tbsp Black Pepper,Fresh
1/2 Tbsp Chopped Garlic
1 Tbsp Shallots, Chopped
1/2 Tsp Chopped Herbs
2 oz Olive Oil Pure
METHOD:
For the roasted vegetables start by peeling the sweet potato and red onion. After both are peeled place red onion on cutting board and cut into 1/2 inch pieces. Place sweet potato on cutting board and cut into 1/2 inch pieces. Core caulifower and cut into 1 inch pieces. Place broccolini on cutting board and cut into 1 inch pieces. Drizzle olive oil over red onion and sweet potato. Sprinkle with kosher salt, pepper, chopped garlic, shallots and chopped herbs. Place vegetables into an oven pan and place into a 350 degree oven. Cook for four minutes and stir well. Remove from oven and add cauliflower and broccolini. Stir well and return to oven to cook for an additional four minutes.
Remove all vegetables from oven and set aside.
Chicken Legs & Breast
Season the chicken legs and breast on both sides and sear in a hot saute pan with two ounces of oil. Make sure the skin side is down. Sear for two minutes. Flip the chicken and place in a 400 degree oven and cook for about 12 minutes or until the chicken is cooked through.
ASSEMBLY OF THE DISH:
Place the roasted vegetables onto the center of the plate, stack chicken on top of the vegetables. In the hot saute pan that the chicken was cooked in place 1 tsp of horseradish , 1 tsp of chopped shallots, and a 12 cup of chicken broth. Reduce the mixture down by half and pour over the plated chicken.
