Pan Roasted Organic Chicken
with buttermilk mashed & organic broccolini

2 Servings

1 3-1/2 pound organic chicken

2 large russet potatoes, peeled and halved

1 bunch organic broccolini, trimmed (bottom 1/4 removed)

1/2 stick plus 1 T unsalted butter

1 garlic clove, peeled and thinly shaved

4 T buttermilk

4 ounces Canola oil

1.      Preheat oven to 500⁰.

2.      Halve chicken and remove drumsticks and thigh bones, leaving airline breasts attached.  (Or ask butcher to do this for you.)

3.      Bring a large saucepan of water to a full boil and add potato.  Boil until fork tender, about 20 minutes.

4.      Bring a second saucepan of water to a boil.

5.      While potato is cooking, heat a large oven-proof skillet over high heat.  Add 4 ounces Canola oil. 

6.      Carefully place chicken, skin side down, in pan, season with salt and pepper, and immediately put into the 500⁰ oven for 12 minutes, or until cooked.  Remove and let rest for 3-4 minutes.

7.      Blanch broccolini in boiling water, strain, and plunge into ice bath to stop the cooking.  Strain again.

8.      Strain cooked potato, add buttermilk and 1/2 stick butter, and whip until fluffy. 

9.      Heat a skillet over medium high heat, add blanched broccolini, 1 T butter, and shaved garlic, and sauté until warmed through. 

10. Season potatoes and broccolini to taste with salt and pepper.

©Tarbell’s^®2004

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