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Pan roasted chicken breast with rice and sauvignon blanc-carrot reduction

Recipe by:Executive Chefs Moriah Robison and Rayne Frey
Tabu Grill, Laguna Beach

Ingredients

  • 2 cups cooked black rice
    2 chicken breasts with skin on
    Salt and pepper, to taste
    4 tbsp. olive oil, divided use
    2 cups thinly sliced spring onions (such as leeks, green onions, scallions, garlic)
    1/4 cup white wine
    1 cup chicken stock
    1/2 cup cream
    1 tbsp. butter
    1 pinch chopped fresh chives
    Squeeze of lemon juice
    Grated Parmesan cheese (optional)
  • Sauvignon blanc-carrot reduction
    1 1/2 cups sauvignon blanc (or white wine of your choice)
    1 1/2 cups carrot juice (fresh is best, but canned will suffice)
    1 shallot, sliced
    1 pinch peppercorns
    2 sprigs thyme
    1/4 cup heavy cream
    1 lb. cold butter, diced
    Salt, to taste
    Squeeze of lemon juice

Directions

Preheat oven to 450 degrees. Precook rice in simmering water until al dente, about 8 to 10 minutes. Strain and rinse with cold water until water runs clear; reserve.

Heat a cast iron or thick stainless steel pan over medium heat. Season chicken with salt and pepper, add 2 tbsp. olive oil to hot pan and place chicken skin side down. Cook 3 to 4 minutes or until golden brown. Turn chicken and place pan in the oven for an additional 8 to 10 minutes or until chicken reaches an internal temperature of 160 degrees.

In a sauté pan, sauté onions in remaining 2 tbsp. olive oil over medium heat until soft and golden brown, about 3 to 5 minutes. Deglaze with white wine. Add stock and cream. Simmer over medium heat, stirring constantly, until stock reduces and cream begins to thicken, about 4 to 6 minutes. Stir in butter, chives, lemon juice, salt and pepper to taste, and, if desired, Parmesan cheese.

For sauce: Meanwhile, combine wine, carrot juice, shallot, peppercorns and thyme in a saucepan. Reduce over medium heat until thick syrup forms, about 5 to 10 minutes. Add cream and bring to simmer. Slowly whisk in butter, stirring constantly to emulsify butter. Remove from heat and season with salt and lemon juice. Strain through a fine mesh strainer to remove shallots, peppercorns and thyme.

To serve: Spoon rice in the center of each plate and pour sauce around perimeter. Place chicken on top of rice.

Serves 2

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