About the Chef

Olive Oil Chicken Recipe

Chef Scott Conant poaches chicken in olive oil for rich flavor with a light touch.
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Related Links

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Recipe

Olive Oil Chicken Recipe

Ingredients

• 4 chicken breasts each pounded into uniform thickness; seasoned with salt and pepper
• 8 oz olive oil, extra virgin
• 1 Shallot
• 1 garlic clove, sliced thin
• 1 pinch crushed red pepper
• 4 lemon slices, thin
• 3 sprigs of thyme
• 1 sprig of rosemary
• Sea salt
• Brussels Sprouts and Pancetta
• 2 pints Brussels sprouts, trimmed
• 1 ounce pancetta, chopped
• 2 shallots, chopped, about 1/4 c

Directions

1. Place all ingredients, except chicken, in shallow pot. Turn flame on very low and heat to 160. Let oil sit at that temperature for 15 minutes. Place seasoned chicken in warm oil and let cook, very slowly (almost steeping, like tea). Add chicken. After 12 minutes remove chicken from oil and slice. Serve over caramelized Brussels sprouts or Fricassee of mushrooms. Serves 4.
   
   Brussels sprouts and Pancetta Bring saucepan of water to boil and have bowl of ice water ready to blanche. Boil Brussels sprouts until just barely tender when pierced with a knife, about 10 minutes. Transfer to ice water to cool. Drain and quarter Brussels sprouts. In sauté pan, heat olive oil over medium-high heat. Add shallots and cook until tender. Season with salt and pepper. Add pancetta and Brussels sprouts, cook over medium heat until sprouts are very tender and browned nicely, about 15 minutes. Add chives if desired.