RAISED BREAST OF CHICKEN with "Salt and Pepper"
1. The "salt" in this dish comes from the intriguing flavor of preserved lemons. You will need to have these prepared and in your larder for a period of time before making this recipe. The "pepper" is finely julienned pdblano peppers. You could use banana peppers, or jalapenos, instead of the poblanos for more heat.
Serves 4
SAUCE
2 shallots, peeled and finely chopped
12 whole black peppercorns
1 bay leaf
% cup red wine vinegar
% cup red wine
V4 cup virgin olive oil
Four 10-ounce boneless chicken breasts, skin
on, lightly seasoned with salt and pepper 1 large Spanish onion, peeled and sliced 3 poblano peppers, stems, ribs, and seeds
removed, finely julienned 1 large tomato, concassee
V2 cup pitted pickled Nicoise or other
nonsalty olives Ч2 cup heavy cream 1 pound butter, cut into small pieces and
kept cold
% cup red wine
1 cup chicken stock
8 sections Preserved Lemons (page 201), finely julienned (rind only!)
2 cucumbers, skinned, seeded, and pushed through the largest holes of a grater; reserve and keep cool
1. Make the sauce: Put the shallots, black peppercorns, and bay leaf in a saucepan with the red wine vinegar and reduce the vinegar to 1 tablespoon. Add the red wine and half of the olives. Continue to reduce until most of the liquid is gone. Add the cream and reduce by half.
2. Now whisk in the butter, piece by piece, until it is all incorporated. Strain sauce through a fine-mesh strainer into a warm, clean bowl or bain-marie. Stir in the remaining olives. Reserve and keep warm.
3. Heat a large, heavy pan big enough to comfortably hold the chicken breasts. Add the oUve oil. When the pan is moderately hot add the breasts, skin side down. Shake to keep breasts from sticking.
4. Add the onion slices and cook 1 minute. Add the julienned poblano peppers and tomato concasse and toss the vegetables, fitting them in and around the chicken. Add the red wine and reduce the heat to medium.
5. When the wine is reduced by half, turn the breasts skin side up and add the chicken stock and half of the preserved lemon. Lower the heat to low and simmer very gently just until the chicken breasts are cooked. Remove to a warm place while the pan juices are reducing.
1. (recipe continues)
6. Spread the cucumber "noodles" on 4 warm plates. Cover with the oUve butter sauce. Top the sauce with the braised chicken breasts and top the chicken with the glazy pan juices and vegetables. Garnish with the rest of the preserved lemon. Serve.
A good young Maconnais, like a St-Veran, or an earthy California Sauvignon Blanc would further harmonize the "salt and pepper" in this dish.