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SECRETS SERVED: Oven Roasted Chicken Breast with Herb Gnocchi

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Lynn Prichard of Tartine explains to WHO's Megan Salois their initiative to help families with pre-prepared, wholesome meals. He also cooks up oven roasted chicken breast with herb gnocchi...

Oven Roasted Chicken Breast with Herb Gnocchi and Natural Jus & Seasonal Vegetables

For the chicken:

  • Chicken Breast, skin-on (brined, recipe to follow)             4 each
  • Salt & Pepper                                                                     to season
  • Olive oil                                                                               to coat
  • Brown Chicken Stock (recipe to follow)                            1 Cup
  • White Wine                                                                       to deglaze
  • Butter                                                                                 to taste
  • Herbs                                                                                to taste

In a large sauté pan, heat oil over high heat.  Season the chicken breasts with salt and pepper.  Place skin-side down into the hot sauté pan (medium smoke).  Reduce heat to medium and continue cooking for 5-6 minutes.  Using tongs, flip the breasts over and transfer to a preheated, 350 degree oven for 10-15 minutes.

Remove from the oven and transfer the chicken breasts onto a warm plate and keep warm.  Place the sauté pan over high heat and deglaze with the red wine.  Using a wooden spoon, scrape the “fond” from the bottom of the pan.  Add the brown chicken stock and bring to the boil.  Reduce the sauce by half.  Add the butter and herbs while constantly swirling the pan.  Season to taste with salt and pepper.  The sauce should barely coat the back of the spoon.

For the chicken brine:

  • Water                                           1 Gallon
  • Salt                                              ¾ Cup
  • Brown Sugar                              ½ Cup
  • Garlic Cloves, crushed               6 each
  • Crushed red pepper flakes         1 teaspoon
  • Black peppercorns                     8-10, whole
  • Whole Clove                              2 each
  • Thyme                                       1 sprig
  • Bay Leaf                                    2 each.

Combine all and bring to the boil.  Remove from the heat and allow to cool completely with all of the ingredients in the water.  Once cool, place the chicken breasts in the brine for 24-48 hours

For the brown chicken stock:

  • Chicken bones                              4-5 lbs
  • Onion, chopped                            2 cups
  • Celery, chopped                            1 cup
  • Carrot, chopped                            1 cup
  • Tomato Paste                               ¼ cup
  • Water                                             2 Gallons
  • Thyme                                            2 sprigs
  • Garlic, crushed                             4 each

Roast the chicken bones in a preheated 400 degree oven for approximately one hour or until the bones achieve a medium-honey color.  Remove to a stock pot and cover with water and add the thyme and crushed garlic.  Bring to the boil and reduce to a simmer.

 While the water is simmering, combine the onion, carrots, celery and tomato paste.  Place in the oven and allow to caramelize to a medium honey-color.  Once this color is achieved, transfer the tomato/vegetable mixture to the simmering stockpot with the chicken.  Allow to cook over low heat for 3-4 hours.

 Strain through a fine mesh sieve and return to the heat and allow to reduce by half again.  Strain once again and allow to cool completely.  This may be refrigerated for 3-4 days or frozen for 6 months.

Herb Gnocchi – Gnocchi a la Parisienne

  • Water                                                             1 ½ Cups
  • Unsalted butter                                               6oz
  • Kosher Salt                                                    1 T + 1 t
  • All-purpose flour                                             2 Cups
  • Dijon mustard                                                 2 T
  • Chopped herbs (chervil, parsley, sage, thyme)     4 T (1T each)
  • Shredded Emmentaler                                    1 Cup
  • Large Eggs                                                     6 each

Combine the water, butter and one teaspoon of salt over medium-high heat and melt the butter.  Once melted, pour all of the flour in at once and reduce the heat to medium.  With a wooden spoon, stir rapidly to combine the flour into the butter/water mixture.  Reduce the heat to low and continue heating until thoroughly combined; 5-6 minutes.  As the heating process continues, you will notice the dough becoming glossy and smooth, but still moist.

Transfer to the bowl of a mixer and add all of the mustard, remaining one tablespoon of mustard, herbs and cheese.  At medium speed, mix together and add one egg at a time, mixing thoroughly between egg-additions.

Remove the dough from the mixer and place into a pastry bag fitted with a blunt tip and allow to cool for 30-40 minutes.

Bring a large pot of water to the simmer, just below the boil.  Line a baking sheet with paper towels or linen.  Begin piping the gnocchi dough into the simmering water and snipping with a paring knife or kitchen shears every ¾”.  The gnocchi will sink to the bottom.  As they poach and become three-quarters cooked, they will begin to float.  As they do, remove them to the paper-lined baking sheet and allow to cool.  Don’t worry that they’re not fully cooked.  At this point, the gnocchi can be frozen for up to one month.

For more information on Tartine, including their Meals to Go and Holiday Sides, visit their website here.

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