Potato Puree With Roasted Chicken Quarter
Submitted by Neal Sanghavi
About the cook: I am a 40 year old home cook who learned from my family, instructional videos, reading, and of course trial and error. I am in a mixed family of Indian, Mexican, and American so many of our dishes come different parts of the world.
About the dish: A recipe I created when I wanted a soup and chicken dinner elevated. This a is a rich and creamy puree with potatoes, leeks, garlic, and cream. This heavy soup stands alone but is greatly complimented with pickled beets, roasted Brussels sprouts, roasted chicken, and carrot and apple slaw. These garnishes bring a full circle of flavors that creates a perfect balance. The bisque also acts as a sauce for the chicken.
National Origin: French and American
Estimated Time: Over 2 Hours
7 cups homemade chicken broth, can use boxed if necessary
2 lbs of potatoes cubed
15 to 17 garlic cloves
2 medium leeks chopped
1 shallot chopped
3 tbls of heavy cream
1 to 2 tsp of salt. more if needed
2 sprigs thyme
1 yellow onion chopped
2 tbls butter
2 tbls olive oil
2 beets skinned
1 shallot sliced
1 tsp peppercorns
8 whole allspice
1 cup white vinegar
1/4 cup Apple cider vinegar
1/2 tsp salt
1/4 cup sugar
1/2 tsp mustard seeds
1 lb of Brussels sprouts
1/2 shallot diced
2 garlic cloves minced
3 strips of bacon
1/2 tsp salt
1/2 tsp pepper
1/2 tsp smoked paprika
4 chicken quarters
6 tbls unsalted butter
1 sprig fresh Oregano
3 sprigs fresh thyme
1 sprig fresh rosemary
2 minced garlic cloves
2 tsp salt
1 julienne carrot
1 julienne apple
1 tbls honey
2 tbls apple cider vinegar
1 tbls lime juice
1 tsp Dijon mustard
1. Split garlic in half and remove the germ in each garlic piece. Also trim off the root end.
2. Add butter and oil to a Dutch oven on medium heat. Add more oil if needed.
3. Throw in the onions first for 2 minute then add the leeks and garlic. Let them cook for a bit until soft.
4. Add potatoes, broth, thyme sprigs, and salt to Dutch oven.
5. Let it cook down until potatoes get soft.
6. Transfer to blender and puree until smooth. Put back into the Dutch oven and taste. add salt if needed.
7. Add the heavy cream to soup and mix. Cook down for another 4 to 5 minutes.
1. Skin beets and place them in sauce pan and fill with water.
2. Set to boil the beets then lower heat to simmer and cook covered for 20 mins
3. In another sauce pan add remaining ingredients except shallots and put on high flame. Bring to a boil and make sure salt and sugar is incorporated.
4. When beets are soft pull out and slice in half then make thin slices of the beets.
5. Put beets in Mason jar and add the shallots then pour over vinegar mixture on top.
6. Set in fridge for at least 1 hr but best overnight.
1. Cook bacon on pan on low heat to render out all of the fat. When bacon is cooked set aside, and crumble as a garnish for puree.
2. Peel the Brussels sprouts into leaves and cook them in the bacon fat. Add the garlic and shallots.
3. Add the salt, pepper, and paprika. Cook down for about 3 mins.
1. Preheat oven to 375 F. Dry the chicken quarters.
2. Combine rest of ingredients in a blender to make a compound butter.
3. Salt the chicken first, then run the compound butter on the chicken and under the skin.
4. Baste the chicken with any of the leftover butter in roasting pan. Roast chicken until done, about 30 minutes.
1. Mix vinegar, lime juice, mustard in a mixing bowl.
2. Drizzle oil in while whisking to emulsify.
3. Add honey to taste.
4. Mix vinaigrette with carrot and apple, and serve on top of chicken.
Add garnishes to plate.
Puree in bowl, chicken quarter down with leg bone up resting on side of bowl.
Add pickled beets slices alternate with Brussels sprout leaves
Chopped chives on top. Julienne radish on side. 4 drops of chili oil on side behind chicken.
Add slaw to top of chicken.