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Chef Kyle Petersen from Fulton Market Kitchen takes us into his kitchen to make a healthy, and flavorful half a chicken.


1 Whole Chicken, Breasts and Legs separated, carcass can be saved for stock
1 Red Pepper
8 oz. snap peas
1 Grapefruit, segmented
2 oz. Whole Grain Mustard
4 oz. Reduced Brown Chicken Stock
Few Leaves of Basil, Thinly sliced
Olive Oil


1. Heat oven to 325 Degrees. Season red pepper with olive oil, salt and pepper. Place on baking dish and roast until soft and skin is bursted. Transfer to mixing bowl, wrap with plastic and let steam until cool.
2. Rub chicken legs with olive oil and place on sheet pan. Season with salt and pepper and roast for about one hour, or until thigh bone is loose from leg.
3. Bring 4 qts. of water to a boil. Liberally salt, drop snap peas in, blanch for about 1 minute, they should still have a little crunch. Immediately plunge into ice water to stop cooking. Remove from ice and place on plate with paper towel.
4. Take red pepper, place on cutting board, and carefully peel red pepper and remove seeds. Slice roughly 1/4″ thick.
5. In a cast iron pan, heat a small amount of olive oil until hot, but not smoking. Season chicken breasts with salt and pepper and place skin side down. Turn heat down and render skin for about a minute. Place cast iron pan in oven and cook for about 15 minutes, until chicken breasts are firm but not hard.
6. Place reduced brown chicken stock in small sauce pot, bring to boil and reduce to simmer. Add grain mustard and red pepper, heat through. Taste for salt and pepper. Add snap peas, simmer for 30 more seconds, then turn heat off and let sit.
7. Place chicken legs on plate first. Slice chicken breast once lengthwise on a bias, and arrange on top of leg. The leg will act as a base to achieve height with breast. Spoon sauce over top of breast, and artfully garnish with grapefruit segments and sliced basil.