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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses, Season 4
Chicken Breast with Orange Demi Glace
Source: Valerie Bolon, Top Chef Season 4
rate this recipe:
Chicken Breast with Orange Demi Glace & Capers with Potatoes & Haricot Vert Salad
Prep Time: one hour and 15 minutes
Serves: 2
Directions:
Vinaigrette:
In a small bowl, whisk mustard, vinegar and orange juice. Slowly whisk in olive oil. Season with salt and pepper.
Chicken:
Season chicken with salt, pepper and olive oil. In a hot sauté pan, add cooking oil. When oil heats, add chicken breast side down; sear until golden brown. Flip over and finish cooking in oven at 425 degrees; about 10 to 15 minutes.
In boiling water, blanch potatoes until tender. Remove from water, season with salt and pepper. Allow to cool on half sheet tray. In pot of salted water, blanch haricot vert until al dente (crispy to the taste). Shock in ice water and set aside.
Place shallots in aluminum foil and coat with extra virgin olive oil, salt and pepper. Wrap and roast in 425 degree oven until very tender. Repeat with cipollinis.
Sauce:
In a saucepot, reduce orange juice. Add capers, butter, demiglace, salt and pepper.
To Plate:
Place roasted shallots (skin removed) on one side of plate. Thinly slice chicken and lay atop shallots. In bowl, combine frisee, watercress, mustard vinaigrette, salt and pepper. In hot sauté pan, add oil and toss in potatoes and haricot vert until warm. Place potato-haricot salad on other side of plate. Top with frisee salad. Drizzle sauce over chicken.
Ingredients:
Vinaigrette:
2T grainy mustard
2T champagne vinegar
1t orange or tangerine juice, strained
1 cup extra virgin olive oil
Salt to taste
Pepper to taste
Chicken:
1 chicken breast, skin on
Salt and pepper to taste
Extra Virgin Olive Oil to taste
3 red potatoes, cut into small cubes
1 handful haricot vert
1 oz shallots
1 oz cipollinis
1 small bunch frisee, cleaned
1 small bunch watercress, cleaned
Sauce:
1 cup orange or tangerine juice, strained
1T capers
3/4 stick butter
1 cup veal demiglace
Salt to taste
Pepper to taste
