Healthy Bites with Chef Tom Van Lente of TWO Restaurant and Bar

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The Recipe:

Roasted half chicken with seasonal vegetable succotash


The Ingredients:

1 half chicken – preferable free range (4 pound whole chicken)



1 gallon water

1 cup kosher salt

1 cup sugar

8 sprigs fresh thyme

½ head garlic, sliced

Juice and zest from 4 lemons



1 shallot minced

1 cup fresh shucked corn

2 scallions sliced

1 cup diced tomatoes, preferably heirloom

2 cloves garlic minced

1 cup chicken stock, preferably homemade

½ cup white wine


The Method:


Combine all ingredients, stir to dissolve.  Place chicken in brine, cover and refrigerate overnight.  Rinse chicken and pat dry.  Season both sides with salt and black pepper, let stand at room temp for 20 minutes before cooking.

Preheat oven to 450*


Heat a frying pan (big enough to hold the chicken) over high heat and coat with olive oil.  When oil is almost smoking, carefully add chicken skin side down.  Let the chicken sit in the pan for 1-2 minutes then place pan in the oven.  After 10 minutes remove from oven and flip with a fish spatula and place back in oven for another 10 minutes.  Heat 1 TBSP olive oil in another pan and sauté shallot, add corn, scallions.  Saute over medium heat for 3-4 minutes trying not to get too much color on the vegetables.  Turn off the heat and add tomatoes, re-seasoning if needed.  When the chicken is done, place it on a cutting board.  Deglaze the pan with the wine, let reduce to 1 TBSP.  Add garlic to the pan,, over medium heat and sauté.  Add the chicken stock, any juices from the cutting board and season the sauce with salt and pepper and reduce to ½ cup.  Finish the sauce by swirling in 1 TBSP butter, re-season if needed.  Spoon the vegetables on a plate, chicken on top and spoon sauce over the chicken.

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