Three Tomatoes Du Jour

Event Tips & Recipes

Chef Rensch recommended chicken recipe!

Roast Chicken with Smoky Tomato Sauce

Executive Chef Joe Rensch says: “Pair with a nice Sonoma Valley pinot noir!”

CHICKEN:

1 3 1/2 to 4-lb chicken, backbone removed, chicken quartered
4 Tbs. olive oil, divided
1 3/4 cups fresh or frozen corn kernels
1/2 cup chopped shallots (about 2 lg)
4 garlic cloves, peeled, flattened
1/2 cup dry white wine
2 Tbs. fresh lemon juice
1 cup low-salt chicken broth
1 cup chopped seeded plum tomatoes
1 tsp. adobo sauce from canned chipotle chiles in adobo
3 Tbs. chilled butter, cut into 1/2-inch cubes
2 Tbs. chopped fresh cilantro

SPINACH:

2 Tbs. (1/4 stick) unsalted butter
2 Tbs. olive oil
4 garlic cloves, peeled, smashed
3 9-oz bags fresh spinach
1 tsp. adobo sauce from canned chipotle chiles in adobo

SMOKY TOMATO SAUCE (see recipe below)

 

CHICKEN: Preheat oven to 450°F. Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in large ovenproof skillet over high heat. Place chicken, skin side down, in skillet. Cook until skin is brown, about 6 minutes. Turn chicken over; place skillet in oven. Roast chicken until just cooked through, 35 to 45 minutes.

Meanwhile, heat 2 tablespoons oil in another large skillet over medium heat. Add corn, shallots, and garlic; cook 4 minutes. Add wine and lemon juice. Biol until liquid is reduced, about 4 minutes. Add broth, tomatoes, and adobo.

Transfer chicken to plate; tent with foil. Spoon off fat from sauce in skillet. Add corn mixture to skillet. Simmer over medium-high heat until sauce thickens, about 5 minutes. Whisk in butter. Stir in cilantro. Season with salt and pepper. Keep warm.

SPINACH: Melt butter with oil in large pot over medium-high heat. Add garlic; stir until wilted. Add remaining spinach in 2 batches, stirring until wilted. Stir in adobo; season with salt and pepper. Discard garlic.

Divide spinach among plates. Top with chicken. Spoon corn sauce over. Drizzle Smoky Tomato Sauce around and serve.

SMOKY TOMATO SAUCE:

1 cup eucalyptus or cedar wood chips
6 plum tomatoes, halved lengthwise
1/2 cup extra-virgin olive oil
Pinch of cayenne pepper

Line large pot with 2 layers of heavy-duty foil. Scatter wood chips over. Cover tightly; cook over medium high heat until chips begin to smoke, 10 to 12 minutes. Arrange tomato halves, cut side up, on steamer rack. Place in pot atop chips. Cover pot; smoke tomatoes until tender, 16 to 18 minutes.

Puree tomatoes in blender until smooth. With blender running, pour in oil. Add cayenne. Season with salt and pepper.

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