Serves: 4
Preparation Time: 30 minutes
Cooking Time: 35 minutes

Components

Chicken Supreme

Ingredients

• 4 skin-on chicken breasts (airline breast preferred)
• 2 tbsp olive oil
• 2 tbsp butter
• 2 garlic cloves, crushed
• 2 sprigs fresh thyme
• Salt and freshly ground black pepper

Red Wine Gastrique

Ingredients

• 1 cup dry red wine
• 1/4 cup balsamic vinegar
• 2 tbsp brown sugar
• 1 shallot, minced
• 1 cup chicken stock
• 1 tbsp butter

Braised Pearl Onions & Grapes

Ingredients

• 12 pearl onions, peeled
• 12 green grapes
• 1 tbsp butter
• 1 tsp honey
• Pinch sea salt

Tempura Vegetable Crisp

Ingredients

• 8 asparagus tips or tender green beans
• 1/2 cup tempura flour
• 1/3 cup ice-cold sparkling water
• Vegetable oil for frying

Salad & Garnish

Ingredients

• 2 cups baby spinach or mâche
• Small handful microgreens
• 8 caper berries
• Edible flowers (violas, pansies, nasturtiums)
• Extra virgin olive oil
• Flaky sea salt

Instructions

1. Make the Gastrique

1. In a saucepan, sauté shallots until translucent.
2. Add red wine, balsamic vinegar, and brown sugar.
3. Reduce by half.
4. Add chicken stock and continue reducing until lightly syrupy.
5. Whisk in butter.
6. Season and keep warm.

2. Prepare the Pearl Onions & Grapes

1. Melt butter in a sauté pan.
2. Add pearl onions and cook until lightly caramelized.
3. Stir in honey and a splash of water.
4. Simmer until tender.
5. Add grapes during the final 2 minutes of cooking.

3. Cook the Chicken

1. Season chicken generously.
2. Heat olive oil in a heavy skillet.
3. Place chicken skin-side down and cook 6 to 8 minutes until golden.
4. Turn over and add butter, garlic, and thyme.
5. Baste continuously.
6. Finish in a 375°F (190°C) oven for 8 to 10 minutes or until internal temperature reaches 165°F (74°C).
7. Rest for 5 minutes.

4. Fry the Tempura Crisp

1. Heat oil to 350°F (175°C).
2. Mix tempura flour and sparkling water just before frying.
3. Dip asparagus tips lightly.
4. Fry until crisp and pale golden.
5. Drain on paper towels.

5. Dress the Greens

1. Toss baby greens and microgreens with a few drops of olive oil.
2. Season lightly with flaky salt.

Plating

1. Spoon a circle of red wine gastrique onto the center of a warm white plate.
2. Place the chicken breast in the center.
3. Arrange pearl onions, grapes, and caper berries around the chicken.
4. Build height with dressed greens on top.
5. Lean the tempura crisp against the side of the chicken.
6. Finish with edible flowers throughout the salad.
7. Add several drops of gastrique around the plate for a Michelin-style presentation.

Chef’s Notes

Wine Pairing: Pinot Noir, Burgundy, or an Oregon Pinot Noir.

Restaurant Menu Description:

Pan-Seared Chicken Supreme, red wine gastrique, honey-braised pearl onions, roasted grapes, caper berries, spring greens, tempura asparagus, and edible flowers.

This plating style creates the elegant garden-inspired appearance seen in the image while balancing savory, sweet, acidic, and fresh flavors.