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By: Executive Chef Dan Merola
Ingredients – Farro:
- Red bell pepper, julienned
- Zucchini, julienned
- 1 large carrot, julienned
- 2 teaspoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 4 (4-ounce) flounder filet
- Juice of one lemon
- 2 tablespoon compound butter (recipe follows)
Directions – Farro:
- Combine farro, 3 cups water and 1/2 teaspoon of the salt in a medium lidded pot.
- Bring to a boil; reduce heat to a low simmer, cover and cook 50 minutes or as per package directions.
- Drain and pour into a bowl.
- Meanwhile, whisk together 2 tablespoons of the balsamic vinegar, the honey, 1/8 teaspoon of the salt and the pepper in a medium bowl.
- In a slow stream, whisk in olive oil until well combined.
- Pour over hot, drained farro.
- Mix well and cover bowl with plastic wrap.
- Refrigerate at least 2 hours or overnight.
- Cherries, almonds, mint, remaining 1/2 teaspoon salt and remaining 2 tablespoons vinegar.
- Sautee spinach and add to mixture.
- Take entire mixture and warm on baking sheet for 10 minutes on 300 degree F or to preferred heat (can also be eaten cold, warm, or room temp)
- 2 whole airline chicken breasts or boneless skin-on chicken breasts (6 to 8 ounces each)
- Kosher salt and freshly ground black pepper
- 1 tablespoon canola oil
- 1 cup homemade or store-bought low-sodium chicken stock
- 1-1/2 teaspoons powdered gelatin
- Small shallot, minced (about 1 tablespoon)
- 1 tablespoon minced fresh rosemary leaves
- 1 (1 1/2-inch) piece of peeled zest plus 1 1/2 tablespoons fresh juice from 1 lemon
- 2 tablespoons unsalted butter
- 2 teaspoons soy sauce
- Adjust oven rack to center position and preheat oven to 450°F.
- Pat chicken breasts dry and season generously with salt and pepper.
- Heat oil in an oven-safe medium stainless steel skillet over high heat until just starting to smoke.
- Carefully lay chicken breasts into hot skillet skin side down.
- Cook without moving until skin is deep golden brown and very crisp, about 6 minutes.
- Carefully flip chicken breasts and transfer skillet to the oven.
- While chicken roasts, add stock to a liquid measuring cup and sprinkle gelatin over the top. Set aside.
- Cook chicken until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 150°F, about 7 to 12 minutes.
- Remove skillet from oven and transfer chicken to a cutting board.
- Set aside to rest while you make the pan sauce.
- Pour off all but 1 tablespoon of fat from the skillet and place over high heat.
- Add shallots and rosemary and cook, stirring, until softened and fragrant, about 30 seconds.
- Add stock/gelatin mixture and lemon zest and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Continue cooking on high heat until sauce is reduced by about two-thirds, 5 to 8 minutes.
- Stir in butter, soy sauce, and lemon juice and cook at a hard boil until emulsified, about 30 seconds.
- Remove from heat and set aside.
- Slice chicken breasts into three pieces on a sharp bias and transfer to individual serving plates.
- Taste sauce and season with salt and pepper.
- Spoon sauce over the chicken and serve immediately.