| If
you can get fresh pine shoots - the tender ends of the needles
of the white pine tree - by all means use them. The idea is
that you dip each piece of chicken in a pine shoot-hazelnut-salt
mixture before you eat. Otherwise, substitute fresh rosemary
leaves.
Yield: 4 servings
-
4 boneless chicken breast halves,
preferably with skin on
-
3 Tablespoons canola, grapeseed, or other neutral-flavored
oil
-
1 Tablespoon pine shoot needles or rosemary leaves,
very finely minced
-
About 1 teaspoon coarse salt
-
2 Tablespoons hazelnuts, very finely minced
- 1/2
cup chicken stock
- Salt
and freshly ground black pepper
Preheat
the oven to 500°F. Sprinkle the chicken on both sides
with salt and pepper. Place the oil in a large skillet over
high heat. When it begins to smoke, add the chicken, skin
side down. Cook for about 3 minutes, until nicely browned,
then turn the chicken over and put the skillet in the oven
for another 3 minutes or so, until done.
While
the chicken is cooking, mix the pine shoots or rosemary leaves
with the coarse salt and the hazelnuts. Place one-fourth of
this mixture on each of 4 plates.
When
the chicken is done, place a piece on each of the plates.
Add the stock to the skillet and cook over high heat, stirring,
for just a minute, until reduced by about half. Spoon a little
of this juice over each breast and serve.
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