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Midday Fix: Chicken, three ways, prepared by 676 Restaurant and Bar chef Anthony Herve and wines to pair

Executive Chef Anthony Herve

676 Restaurant and Bar
Omni Chicago
676 N. Michigan Avenue

Pan Roasted Chicken Breast with caponata and basil oil

4 chicken breasts, about 6 oz each
1 red onion, minced
2 garlic cloves, peeled and minced
1 celery brand, large dice
12 green olives, pitted and large dice
2 eggplants, peeled and large dice
2 heirloom tomatoes, peeled and diced
1/2 cup golden raisins
3 Tbs pine nuts
2 Tbs capers
4 Tbs white balsamic vinegar
3/4 cup parmesan
2 cup basil
3/4 cup extra virgin olive oil

For the chicken:
Season the chicken breasts on both sides with salt and pepper. Sear the breasts in a large frying pan with canola oil over medium high heat presentation side first, adjusting the heat as necessary until golden, about 1 to 1.5 minutes each side. Transfer to a preheated 200F oven for 8 minutes.

For the caponata:
In a large skillet, toss the eggplant in the olive oil and roast in the pan until golden brown, remove to set aside and pat dry with a towel paper. Over medium heat, in the same pan, add red onion and garlic and cook until translucent, add celery, tomatoes and olives. Cook at a simmer for 10 minutes while stirring constantly, then add eggplant, pine nuts, plumped raisin and capers. Cook another 2 minutes on low heat then add the white balsamic vinegar, salt, pepper and parmesan

For the basil oil:
Blanch basil leaves in a large pot of boiling water for 15 seconds. Remove from the water and shock in an ice water bath, squeeze dry. In a blender, puree basil with the 3/4 cup of extra virgin olive oil. Drain through coffee filter

676 Roasted Chicken

1 2-3 lbs farm raised chicken
100 grams (1/2 cup) butter, softened
2 Tbs parsley, chopped
2 rosemary sprigs
12 green olives, pitted
Fleur de sel
Freshly ground black pepper

Preheat oven to 450F. Rinse the chicken, then dry it well with paper towels (inside and out) – the drier, the better! Salt and pepper the entire chicken (inside and out), then truss the chicken. In a medium bowl, mix the soft butter with parsley and apply in the cavity of the chicken then add the olives and rosemary sprigs. Place the bird in a roasting pan and put in the oven. Be sure to leave it alone! Don’t baste it during the cooking process so it results in a crispy skin. Roast until done, about 60 minutes. Let it rest for 15 minutes and then baste with the braising juices. Serve with a simple green salad

Chicken Cocotte

2 free-range farm chickens
20 oz sherry wine
32 oz chicken broth
4 oz butter

8 oz Yukon potatoes, cut into quarters
8 oz Brussels sprouts, blanched
1 lb butter
8 oz heirloom baby carrot, blanched
1 Tbs rosemary leaves, chopped

For the chicken:
Break down the chicken; breast, wings, and thighs have to be separated, debone the chicken thighs. Season the chicken and in a medium skillet (cocotte), sear the chicken skin side down in olive oil to get a nice golden brown color. Add the broth, sherry wine, butter, rosemary and vegetables and braise simmer until the chicken is cooked.

For the vegetables:
Bring the potatoes to a boil in a large pot of water with a pinch of salt  then confit in the melted butter in the oven at 375 for 12minutes  (confit – cook in the butter/fat) Sear the potatoes, Brussels sprout and baby carrots with a little bit of the cooking butter then add to the chicken cocotte.



Beaujolais Villages, Manoir du Carra, 2014
Beaujolais Villages: Both red and white Beaujolais Villages pair well with grilled meats, grilled fish and vegetables.

Morgon, Guy Breton, Vielles Vignes, 2014
Pairs with meat dishes in sauce, stews and wild game

Brouilly, Chateau Thivin, 2013
These mid-bodied wines pair well with like-minded foods. A little bit of spice, grilled, broiled meats pair well, such as a stir fry chicken with scallion and peppers.
Juicy, fruity and elegant wine to enjoy when young.
Deep ruby color and big fruit aromas – red berries, plums, ripe peaches and a touch of minerality.