Roasted Chicken
Roasted Pearl Onions, Sherry Vinegar, Pepperoncini, Parsley
Chef Austin Adler of Maple & Ash | Chicago
Yield: 1 serving
“This dish is a rendition of poulet au vinaigre. The sweetness and savoriness of the roasted chicken can take so much of the Sherry Vinegar PDO from Spain’s acidity. We use the same pan to sear the chicken to make the pan sauce. It's a super easy dinner you can whip up on a busy day. This paired with a petite green salad would be a lovely dinner.” —Chef Austin Adler
Adapted by StarChefs | October 2024 | Photo: Brad Danner
INGREDIENTS
Roasted Pearl Onions:
5 pearl onions, peeled
To Assemble and Serve:
1 skin-on airline chicken breast
6 grams extra virgin olive oil
6 grams minced shallots
4 grams minced garlic
3 pepperoncini, topped and halved
30 grams cocktail onions
60 grams white wine
30 grams Sherry Vinegar PDO from Spain
80 grams chicken stock
28 grams cold butter, cubed
3 grams kosher salt
4 grams chopped flat-leaf parsley
1 sprig curly parsley
METHOD
For the Roasted Pearl Onions:
Heat oven to 350°F. Place pearl onions on a sheet tray and roast 15 minutes, or until golden brown and soft. Remove from oven and set aside.
To Assemble and Serve:
Heat oven to 400°F. Place chicken on a clean work surface and pat dry with a paper towel. In a pan over medium flame, heat 3 grams olive oil. Sear chicken, skin-side-down, until golden brown. Transfer chicken to a sheet tray, reserving pan with cooking juices. Roast chicken 16 minutes, or until the internal temperature reaches 160°F. In the same pan over medium flame, heat remaining olive oil. Add shallots and garlic and sauté until alliums are soft and translucent. Add pepperoncini and onions. Sauté until onions are soft and translucent. Deglaze pan with white wine. Continue to cook until liquid is nearly evaporated. Add Sherry Vinegar PDO from Spain and chicken stock. Cook until liquid is reduced by half. Add butter and cook until sauce thickens to desired consistency. Season with salt and flat-leaf parsley. Remove from heat. In the center of a serving plate, place roasted chicken. Drizzle with desired amount Sherry Vinegar from Spain sauce. Garnish with Roasted Pearl Onions and curly parsley.
