For a delectable and flavorful meal, try our January Chef of the Month, Chef Albertho’s Crispy Chicken & Tomato Puree recipe! This dish is packed with fresh ingredients and is simple to make. Whether you’ll want to share? That’s up to you.
Ingredients
- 2 chicken thighs drums in
- 1 bunch of kale
- 1 small can tomato puree
- 4 fresh plum tomatoes
- 1 bunch of thyme
- 2 garlic cloves
- 1 cup of butter
- olive oil
- 1 cup white wine
- 1 lime
Directions
Chicken
- Season chicken with olive oil and salt ( let rest for 2 minutes).
- Sear chicken on a high to medium heat until golden brown and roast in oven at 350° for 15 minutes (skin side only + add slices of butter and thyme to add flavor ).
Tomato Puree
- Cut tomatoes into big dices.
- Sauté the fresh tomato with garlic cloves and oil.
- When softening, add the tomato puree and blend on high with 2 TBS olive oil+ up to 4 oz of butter.
Sautéed Kale
- Sauté the kale on a small sauté pan on medium heat with 2 oz butter
- Add half a squeeze of lime juice (add salt to taste).
White Wine Sauce
- From the pan that the chicken was cooked in, add wine and reduce on medium heat until 50% reduction.
- Add 3 oz of butter and mix until incorporated (add half of the lime).
Connect with our January 2021 Chef of the Month
Instagram: @the_upcoming.chef
Twitter: @Chef_Albertho
YouTube: Albertho Appolon
Young Chef Generation: @youngchefgeneration
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