Orange and Sage Marinated Chicken with Goat Cheese Mashed Potatoes and Balsamic Pan Sauce

Chef Patrick Shannon

Side Street Café, www.sidestcafe.com, Florence, MA

Orange and Sage Marinated Chicken with Goat Cheese Mashed Potatoes and Balsamic Pan Sauce

Ingredients:

  • Ingredients for the chicken:
  • 1 three-pound whole chicken
  • 4 cups orange juice
  • 1 bunch fresh sage (roughly chopped)
  • 1 Tbsp fresh nutmeg
  • 3 Tbsp olive oil
  • Ingredients for the mashed potatoes:
  • 6 medium Yukon gold potatoes, scrubbed but not peeled
  • Water
  • Salt and pepper
  • 1 cup heavy cream
  • 8-10 Tbsp goat cheese
  • 1-2 Tbsp fresh sage, finely chopped
  • 2 Tbsp butter
  • Ingredients for the pan sauce:
  • 1 tsp chopped garlic
  • 1 tsp chopped shallot
  • 2 cups balsamic vinegar
  • ¼ cup honey
  • 3 Tbsp unsalted butter
  • Salt and pepper

Method:

Advance Preparation of Chicken:

Remove innards from chicken and fatty skin on the backside. Split chicken in half. In a bowl, whisk together the orange juice, sage and nutmeg. Pour over chicken, covering completely, and marinate for 24 hours.

Potatoes:
Place potatoes in a large pot of cold water. Season water with salt and bring to a boil. Cook until potatoes are tender when pierced with a knife, about 15 – 20 minutes. Drain potatoes in a colander and set aside.

Place cream in a small sauce pan and bring to a simmer over medium heat. Add goat cheese, a little at a time, until completely melted in cream. Add sage and combine. Transfer warm potatoes to mixing bowl and mix for one minute. Add the cream-goat cheese mixture with butter and mix until well combined and smooth. Add salt and pepper as needed.

Chicken:
Preheat oven to 400 degrees. Heat a large, oven-safe pan on medium-high heat. Add olive oil and then chicken, skin side down. Sauté for 2-3 minutes. Flip chicken and place pan in the oven. Roast for 25 minutes, flipping the chicken after 15 minutes, until the skin is crispy and the internal temperature is 160 degrees. Remove chicken from pan and let rest.

Pan Sauce:
Return chicken pan to burner on medium high heat. Add garlic and shallots, and sauté for one minute, until fragrant. Add balsamic vinegar and honey. Reduce by two-thirds, about 5-6 minutes. Remove from heat and whisk in butter. Check seasoning and pour over chicken.

 

Recommended wine/beer for Orange and Sage Marinated Chicken with Goat Cheese Mashed Potatoes and Balsamic Pan Sauce:

Leitz Riesling Spatlese 2007 [Rheingau, Gemany]

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