By Special Event Chef Sean Winder
Suggested Pairing: 2011 Signature Chardonnay
|The word “rustic” as it refers to food may describe a recipe’s ingredients, preparation, or old world roots. “Rustic” can also be used to describe an emotional or sensory response to a dish, which is how I use the word to describe this truffle honey glazed chicken as it pairs with our Signature Chardonnay. I love our Chardonnay because it is a wonderfully food friendly wine; it does not overwhelm or fatigue the palate. The essence of truffle with the sweetness of the honey makes this dish a comforting sensory experience. The butternut squash adds a richness and mouthfeel to hold the flavors on your tongue until the Chardonnay washes it back, adds a buttery note, and then disappears to leave the palate refreshed for the next bite. Enjoy! – Executive Chef Ben Nadolny
- 1 lb Green Beans
- Butternut Squash Purée
- 1 whole Butternut Squash
- 2 Tbsp Butter
- 2 Tbsp Whole Milk
- 1/2 Tbsp Kosher Salt
- 1 tsp Black Pepper
- 2 tsp Olive Oil
1. In a large pot bring 4 qt. of salted water to a soft boil.
2. Place green beans into the boiling water and cook for 3-5 minutes or until tender.
3. Place green beans in large ice bath to stop the cooking process and retain the vivid green color.
4. Season with salt and pepper to taste and reheat before serving. Place green beans in the chicken pan during the glazing process (below) for a one-pan reheat.
Truffle Honey Glazed Chicken Breast
1. Preheat oven to 350°.
2. Preheat sauté pan over medium-high heat with canola oil.
3. Dry both sides of chicken breasts with paper towel to remove excess moisture.
4. When pan is hot carefully place the chicken breasts skin-side-down into hot pan. Do not touch or move the chicken for 2-3 minutes or until skin has a nice golden brown color.
5. Turn the chicken to sear the flesh side and immediately place in oven.
6. Cook the chicken for 12-15 minutes or until an internal temperature of 160° is reached.
7. Once chicken is at desired temperature, evenly spread on 1 Tbsp. of truffle honey over the skin of each chicken breast. Place chicken back into the oven for two minutes, causing the honey to form a glaze.
8. Remove the chicken from the pan and allow the breasts to rest five minutes before slicing or serving.
Butternut Squash Purée
1. Preheat oven to 350°
2. Halve squash lengthwise and remove seeds and pith.
3. Rub the flesh of the squash with olive oil and roast skin side up on a roasting pan for
30-40 minutes or until fork tender.
4. Scoop out flesh from the squash into a food processor.
5. Add butter, milk, salt and pepper. Blend until smooth.