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Chef from the Hood Recipes
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Short Description: What’s Cooking at Fiesta & Pacific Markets. Recipe:. Chicken marinated in Meyer Lemon & fresh Herbs. & served with a drizzle of housemade Fennel Oil!
Content Inside: Chef from the Hood Recipes Chef: Dan Berman, Pacific Market's Culinary Director Restaurant: What's Cooking at Fiesta & Pacific Markets Recipe: Chicken marinated in Meyer Lemon & fresh Herbs & served with a drizzle of housemade Fennel Oil! Chicken marinated in Meyer Lemon & fresh Herbs and served with a drizzle of housemade Fennel Oil! ____________________________________________________________________________________________________________________ Lemony herb chicken is classic comfort food that's easy to make. With a delicious drizzle of Dan's housemade fennel oil, this al -time classic becomes fancy enough for company. Serves 4. Ingredients: 4 whole chicken breasts, halved, skinned & boned 2 tablespoons chopped cilantro (ask butcher to prep Fulton Val ey Farms) 2 tablespoons sweet butter (Clover) 2 cups fresh lemon juice, (Meyer preferred) 1 1/4 cups extra virgin olive oil (DaVero) 1 teaspoon each of these chopped fresh herbs: Sea salt (Sea Star) & fresh ground black pepper parsley, chives, basil, tarragon & chervil fennel oil (to drizzle over chicken) To prepare: Combine chicken, lemon juice and chopped herbs in a deep bowl. Turn chicken to coat and marinate 10 minutes. Drain chicken, reserving marinade. Melt butter in a large saut pan over medium-high heat. Add chicken and saut until firm and cooked through but stil tender to the touch (4 to 6 minutes per side). Remove from pan and season with salt & pepper. Using a wire whisk, deglaze pan with 1 & 1/4 cups of the leftover marinade over low heat. Whisk in olive oil and bring to a boil. To plate: Pour sauce over cooked chicken, then add a drizzle of fennel oil to taste. Enjoy! Fennel Oil (makes 2 cups) Ingredients: 3 tablespoons ground fennel Supplies: 1 tablespoon water 1 wide mouth jar with tight fitting lid 2 cups canola oil (Spectrum) cheesecloth or cof ee filter To prepare: Mix ground fennel with water to a smooth, stif paste. If paste is very dry, add a bit more water, until it is the con- sistency of ketchup (not too liquid). Put paste in jar, add oil, cover tightly and shake with gusto. Set jar on a shelf for 2 days. Shaking the jar occasional y wil increase the strength of the oil. The spice particles wil slowly settle to the bottom of the jar. After 2 days, remove the oil that has risen above the solids with a smal ladle, being careful not to disturb the solids at the bottom of the jar. Discard the solids that remain in the jar. Use a paper towel to wipe out the jar (not water) if you want to store your fennel oil in this same jar. Filter the oil you removed from the jar by pouring it thorough a paper cof ee filter or a double thickness of fine mesh cheese- cloth. Store filtered oil, tightly covered, in the refrigerator or at room temperature for up to a few months.
