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Pan-Roasted Chicken With Morel Mushrooms, Pearl Onions, Asparagus and Baby Red
Potatoes
Executive Chef Martial Noguier
Chicken breasts, skin on 4
Kosher salt and freshly ground black pepper As
needed
Olive oil, divided use 5
Tbsp.
Pearl onions, peeled 2
oz.
Unsalted butter
As needed
Asparagus
8 oz.
Shallots, minced
1 oz.
Morel mushrooms, sliced
6 oz.
Chicken stock
6 oz.
Italian parsley leaves, finely chopped 1
bunch
Small red new potatoes
1 lb.
Garlic cloves, chopped
1
Rosemary sprig, leaves only, finely chopper,
plus extra for garnish
1 Tbsp.
Medium lemon
1
1)
Season chicken on both sides with salt and pepper to taste. Saute' in 3 tbsp. olive oil, skin-side
down until crispy brown. Turn and roast in 350F oven until done, about 15 minutes.
2)
Saute' pearl onions in butter until slightly soft, but not brown. Cook asparagus in salted boiling
water 3 minutes; shock in iced water. Cut each stalk in half lengthwise; set aside.
3)
Sweat shallots in butter until translucent, but not brown. Add mushrooms and cook until soft; do
not brown. Add stock and cook 15 to 20 minutes. Add onions and asparagus and reduce liquid until it coats the back of spoon.
Add parsley and remove pan from heat. Adjust seasoning with salt & pepper to taste.
4)
Clean and halve potatoes; set aside in cold water. Sweat garlic in remaining 2 tbsp. olive oil until
translucent but not browned. Add rosemary and potatoes and cook potatoes until fork tender. Season with salt & pepper.
Squeeze whole lemon over potatoes before plating.
5)
To plate, divide chicken on 4 plates and spoon mushroom-asparagus mixture on top. Surround with
potatoes and garnish with rosemary.
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