Olive Oil Chicken Recipe
Olive Oil Chicken Recipe
Expert Chef Scott Conant of exclusive L'Impero and Alto Restaurants in New York City poaches chicken in olive oil for rich flavor with a light touch. Considered a master by top food writers. In 2005, L'Impero received 3 stars from the New York Times.
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Ingredients in this Recipe
- 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
Read the Olive Oil Chicken Recipe
About Scott Conant
Learn more about Scott Conant »
