28 July 2011

Recipe: Crispy Half Chicken with Pumpernickel Panzanella, Melted Tomato & Parmesan Cream

This is not your ordinary chicken entree. It is upscale, rich and savory. At Todd English's bluezoo in Walt Disney World Dolphin Resort you'll find this very elegant restaurant featuring fresh seafood.

Todd English's bluezoo Dining Room
2 Whole Chickens
Salt (To Taste)
Pepper (To Taste)

Pumpernickel Panzanella
1 Cup Pumpernickel Croutons
1 Cup Brioche Croutons
¼ Cup Julienned Sun-dried Tomatoes in Oil
1 Tbsp. Green Olives (Slivered)
1 Tbsp. Black Olives (Slivered)
1 Tsp. Capers
2 Tbsp. Grated Parmesan Cheese
1 Cup Italian Parsley (Whole Leaves, Stems Removed)
3 Tbsp. Extra Virgin Olive Oil
2 Tsp. Lemon Juice

Melted Tomato
3 Lbs. Roma Tomatoes (Cored and Quartered Lengthwise)
½ Cup Sliced Garlic (Very Thin)
3 Tbsp. Extra Virgin Olive Oil
½ Tsp. Salt

Parmesan Cream
½ Cup White Wine
1 Qt. Heavy Cream
½ Cup Grated Parmesan

Crispy Half Chicken
  1. Bone out either side of the chicken, keeping the breast quarter and leg quarter connected. Remove the thigh and leg bones, then french the wing. 
  2. Heat two cast iron skillets on high. 
  3. Season the chicken with salt and pepper. Add oil to one of the cast iron pans. Put your chicken in, skin side down; then place the other cast iron pan on top of the chicken, pressing it down. 
  4. Let the chicken sear for one minute, then remove from the burner. 
  5. Place both pans in a 425° oven for 10-15 minutes, depending on the size of your chicken. The result will be a crispy outside and a juicy center.

Pumpernickel Panzanella
  1. In a bowl, combine the pumpernickel croutons, brioche croutons, sun-dried tomatoes, green and black olives, capers, parmesan cheese, parsley, olive oil and lemon juice. Set aside.

Melted Tomato
  1. In a pan, lightly toast the sliced garlic in the olive oil. Add the tomatoes and salt. 
  2. Cook on low heat until all the water has cooked out of the tomatoes, 1-2 hours. Stir occasionally. (Should be a bright red concentrated tomato sauce with a very thick consistency)

Parmesan Cream
  1. Start with the white wine in a pot and reduce by 2/3. Add the heavy cream and reduce by half.
  2. Add the parmesan and remove from the heat. Let cool slightly. 
  3. Put the parmesan cream in the blender and pulse a couple of times, then strain. Set aside.

  1. Make a line on the plate with the melted tomato. 
  2. Top it with the pumpernickel panzanella. 
  3. Drizzle parmesan cream over and around the tomato and pumpernickel panzanella. 
  4. Place the crispy chicken halve on top of it. Serve.

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