Ingredients: |
Ingredients: Honey Chicken
•1/2 cup white wine
•1/4 cup honey
•1 tbsp chopped rosemary
•4 whole chicken breast supreme
Butternut Squash
•1 tbsp olive oil
•2 medium butternut squashes, peeled and cut into large chunks
•3 tbsp butter, divided
•5 sage leaves
•juice of 0.5 lemon
•salt and pepper
Crispy Shallots
•3 cups vegtable oil
•3 large shallots, peeled and thinly sliced
•1 tbsp cornstarch
Spinach
•1 x 8 oz bag spinach, washed
•1 tbsp butter
•salt
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Directions: |
Directions:Honey Chicken
1.Preheat oven to 350 F.
2.In a small saucepan set over medium heat, simmer white wine and honey until liquid has reduced by a third. Add rosemary and pepper. Remove glaze from heat and set aside for basting.
3.Season chicken with salt and pepper.
4.In a large sauté pan, set over medium high heat, sear chicken breast, skin side down. Cook chicken breasts for 5-6 minutes, or until the fat has rendered, and the skin is golden and crispy. Remove from heat and let cool 2 minutes. Flip chicken.
5.Add butter to pan with chicken and place in preheated oven. Cook for 8-10 minutes, or until chicken is cooked through, basting with prepared glaze halfway through.
Butternut Squash
1.Preheat oven to 350 F.
2.In a medium skillet, heat olive oil. Add butternut squash and cook 3-4 minutes, or until lightly coloured.
3.Add 2 tbsp butter and cook another 3-4 minutes to allow squash to brown slightly.
4.Place pan in preheated oven and roast squash for 25-30 minutes, or until tender. Remove from oven and transfer squash to a bowl.
5.Add remaining 1 tbsp butter, sage, garlic, and lemon juice to hot skillet and cook over medium heat for 1-2 minutes, or until butter is foaming and sage is crackling.
6.Add butter mixture to butternut squash and crush squash to allow flavours to come together.
Crispy Shallots
1.In a large saucepan, heat oil to 350 F.
2.In a medium bowl, toss shallot rings lightly with cornstarch.
3.Add shallots to oil and cook until lightly browned, 2-3 minutes (they will continue to brown once removed from oil). While frying, be sure to move them around with a strainer/spider.
4.Transfer to a paper towel lined plate and sprinkle with salt.
Spinach
1.In a large skillet, melt butter over medium heat. Add spinach and lightly sauté until spinach is slightly wilted, 3-4 minutes.
2.Serve with shallot rings and pan drippings from chicken. |
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