Wednesday, August 21, 2013
Recipe: Roast up chicken, corn, and veg just like Oak Cliff’s Bolsa
The secret ingredient is freshness.
OAK CLIFF It’s no secret to any chef or even the amateur home cook that a good meal starts with good ingredients. It’s a philosophy around which Bolsa in Oak Cliff has operated for more than five years, and it’s evident in this dish from Chef Jeff Harris. This dish calls for great chicken along with sweet corn, summer squash and zucchini, red peppers and tarragon. The tarragon is added to creme fraiche to a textural element to this summertime dish that’s hard to beat.
Harris gets Bolsa’s chicken from Windy Meadows Family Farm in Campbell, Texas, but observes that any free-range chicken will work for this dish. With the combination of summer-fresh vegetables and tarragon creme fraiche, it’s an ode to the flavorful and colorful variety to be found in Dallas – not to mention it should be no problem for the home cook.
Bolsa’s Chicken with Corn and Roasted Vegetables
- 4 Windy Meadows chicken thighs (or 2 breasts), skin on
- 4 ears fresh corn
- 1 large yellow onion, small diced
- 1 yellow squash, medium diced
- 1 green zucchini, medium diced
- 1 red bell pepper (roasted and peeled, seeds and stem removed), small diced
- ½ Tablespoon fresh tarragon, chopped
- Zest of 1 lime
- 2 Tablespoons crème fraiche (can be found at Central Market or made at home)
- 4 Tablespoons extra virgin olive oil
- 2 Tablespoons butter, unsalted
- Kosher salt and black pepper
- Preheat an oven to 400 degrees.
- In a small mixing bowl, add the crème fraiche, lime zest, and chopped tarragon. Season with salt and pepper and whisk to combine. Reserve.
- Shuck the ears of corn making sure to remove all of the silk from the kernels. Using a sharp knife, cut the kernels off the cob, making sure that you are not cutting into the cob itself. You basically want to “shave” the kernels off the cob. Place the cobs in a medium size saucepot and cover with cold water. Bring to a simmer and cook for 45 minutes. Turn the heat off and let steep for 20 minutes. Strain and reserve the “corn stock.”
- In a large saute pan over medium high heat, add 1T of olive oil. Add the squash and zucchini, season with salt and pepper, and roast until they are evenly browned and tender. Place on a plate lined with paper towels. Reserve.
- In another large saute pan over medium heat, add 1T of olive oil. Add the diced onion, season with salt and pepper, and sweat until cooked through. When you “sweat” something, it means to cook until tender without adding any color to the vegetable. Now add the butter to the pan until fully melted and foaming and add the cut corn kernels. Season with S&P and cook for 2-3 minutes. Place the diced pepper to the pan and add 1 cup of the reserved corn stock. Cook for 15-20 minutes until the corn is tender. Add the squash and zucchini to the corn mixture and stir to incorporate. Turn the heat off and cover with a lid.
- Preheat a large saute pan with the remaining olive oil. Season the chicken liberally on both sides with salt and pepper. Place skin side down in the pan and cook on the stove top for 3 minutes. Place in the oven and roast skin side down until the chicken is just cooked through. Let rest for 3-4 minutes. Turn the corn mixture back on to reheat slightly and fold in the crème fraiche. Spoon the mixture into 2 bowls, top with the chicken and enjoy!
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