Seared Chicken Breast w/ Fried New Potatoes and Creamed Spinach

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Recipe By Brian Carson
Preparation and Recipe Edits by Matthew Wong

Prep Time: 6 hours and 25 Minutes
Cook Time: 35 Minutes
Serving Size: 3-4 people

Ingredients

Chicken Brine

  • 10 each cloves garlic, whole

  • 3 each bay leaves

  • ½ cup black pepper

  • 2 quarts water

  • 2 cups salt

Corn Starch Slurry

  • 2 Tablespoons corn starch

  • 1 Tablespoon water

Creamed Spinach

  • 2 Tablespoons olive oil

  • ¼ cup yellow onion, julienned

  • 5 each cloves garlic, sliced

  • ½ cup white wine

  • 1 pounds spinach, washed

  • 1 ½ cups heavy cream

Brined, Rubbed and Grilled Springer Mountain Farms © Breasts

  • 4 each Springer Mountain Farms © breast - boneless skinless, brined

  • 2 teaspoons paprika

  • 2 teaspoons mustard powder

  • ½ teaspoon cayenne powder

Fried Potatoes

  • 1 pound new potatoes

  • 8 cups water

  • 1 cup bacon fat

  • 2 Tablespoons lemon zest


Preparation

For the Chicken Brine:

  1. In a medium sauce pot over medium-high heat, add water and bring to a boil

  2. Once at a boil, add salt and stir with a whisk until fully integrated

  3. Turn off heat and add remaining Chicken Brine ingredients

  4. Pour entire contents into a container large enough for Chicken Brine solution and Springer Mountain Farms Chicken © Breast

  5. Allow Chicken Brine to cool to room temperature

  6. Once cooled, submerge the chicken described in the Brined, Rubbed and Grilled Springer Mountain Farms © Breasts for 3-6 hours

For the Brined, Rubbed and Grilled Springer Mountain Farms © Breasts:

  1. In a small bowl, mix together paprika, mustard powder, and cayenne powder until thoroughly mixed

  2. On a clean plate, rub seasoning mix all over the brined chicken breast

  3. In a 12” skillet over medium-high heat, pour canola oil and sear chicken breast for 5-7 minutes on each side or until the internal temperature reads 165F.

  4. Set aside for Plating

For the Creamed Spinach:

  1. In a medium pot over medium heat, add butter and allow it to melt; then add in onion and garlic. Allow ingredients to sweat for 1-2 minutes

  2. Next, add spinach and allow to partially wilt then add cream

  3. Once spinach is fully wilted, add salt and pepper

  4. Now in a small bowl, stir together Corn Starch Slurry ensuring the corn starch and water are well mixed, pour contents into pot

  5. Mix all contents with a wooden spatula until contents are well integrated

  6. Turn off heat and transfer Creamed Spinach into a bowl and set aside until Plating

For the Fried Potatoes:

  1. In a 12” pot, add new potatoes and water to submerge

  2. Place pot over high heat and bring water to a boil

  3. Once at a boil, turn heat to medium and allow contents to simmer for 6-8 minutes or until fork tender

  4. Strain potatoes and allow potatoes to come to room temperature

  5. While at room temperature, flatten all the boiled new potatoes slightly into disk shapes, roughly ½” in thickness

  6. Place the same 12” pot over a medium-high heat and add bacon fat; allow content to melt into liquid form

  7. Now, fry disk shaped new potatoes for 5-8 minutes per side or until browned and crispy

  8. Once browned and crispy, carefully remove fried potatoes into a mixing bowl and repeat until all potatoes are beautifully browned and crisp

  9. In the mixing bowl, add salt, pepper and lemon zest and toss until well integrated

  10. Set aside until Plating

Plating:

  1. On a large serving plate, spoon Creamed Spinach onto the center of the plate

  2. Next, plate Fried Potatoes on top of the bed of Creamed Spinach

  3. Slice Brined, Rubbed and Grilled Springer Mountain Farms © Breasts across the grain, cut in a biased fashion

  4. Place sliced Brined, Rubbed and Grilled Springer Mountain Farms © Breasts on top of the Fried Potatoes

  5. Now serve and enjoy!

Matt Wong