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Five Herb Marinated Chicken with Roasted

Source of Recipe

From Member Cheri


List of Ingredients

Chicken:
1/2 cup chicken stock
2 tablespoons coarsely chopped fresh sage
2 tablespoons coarsely chopped fresh parsley
2 tablespoons coarsely chopped tarragon
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
6 cloves garlic, coarsely chopped
Boneless skinless chicken breasts, butterflied
Fresh ground black pepper

Roasted Garlic-Fava Bean Sauce:
8 cups chicken stock
1 head garlic, roasted, cloves squeezed in a bowl
1 tablespoon freshly squeezed lemon juice
Fresh ground pepper
1/2 cup cooked fava beans

Celeriac and Potato Puree:
1 pound celeriac peeled and cut into 2-inch pieces (this is celery root)
1 pound baking potatoes, peeled and cut into 2-inch pieces
1/2 cup chicken stock
1/2 teaspoon butter extract
Fresh ground pepper



Recipe

1. For the Chicken: Whisk together the chicken stock, herbs and garlic in a large shallow baking dish. Add the chicken and turn to coat. Cover and let marinate at least 4 hours or overnight.

2. Preheat oven to 400 degrees. Heat a large saute pan or grill pan over high heat until just smoking. Remove chicken from marinade and season with pepper to taste. Sear each chicken on both sides, and place on a sheet pan.

3. Place in oven and bake for 15 to 20 minutes, until cooked through.

4. For the Roasted Garlic-Fava Bean Sauce: Place stock and roasted garlic in a medium saucepan and reduce to 3 cups. Strain into a clean saucepan and bring to a simmer. Whisk in the lemon juice and season with pepper to taste. Add the fava beans and cook for 1 minute.

5. For the Celeriac and Potato Puree: Place the celeriac and potatoes in a large saucepan filled with water and cook until soft.

6. Drain, rinse out the pan and run the celeriac and potatoes through a food mill into the pan.

7. Add chicken stock and butter extract and beat with electric mixer until smooth. When the mixture is smooth, season with pepper and fold in the parsley.