Chicken breasts with spring vegetables in cardamom wine broth

April 16, 2008

Serves 8

Steven Brand, executive chef of UpStairs on the Square, uses Giannone chickens from Quebec for this spring dish. Some steps in his recipe can be done in advance. Ask the butcher to remove the bones from the chicken breasts, but keep the skin intact.

WINE BROTH

1 cup dry white wine1 teaspoon sugar 1/2 teaspoon kosher salt1 tablespoon lemon juice1 tablespoon ground cardamom
1. In a medium saucepan, combine the wine, sugar, salt, and lemon juice. Bring to a boil, remove the pan from the heat, and stir in the cardamom. Cover and set aside to cool to room temperature.

2. Line a strainer with cheesecloth. Strain the liquid into a container. (Cover and refrigerate for up to 3 days.)

CHICKEN AND VEGETABLES

2 heaping cups baby carrots2 tablespoons olive oil4 ounces shiitake mushrooms, stems removed and caps sliced4 cloves garlic, thinly sliced4 medium shallots, thinly sliced 1/8 teaspoon crushed red pepper5 cups water2 tablespoons canola oil8 boneless, skin-on chicken breast halves (6 to 8 ounces each)Kosher salt and black pepper, to taste20 stalks fresh asparagus, tough ends trimmed and stalks sliced into 1 1/2-inch lengths1 1/2 cups frozen green peas 1/2 cup fresh basil leaves, cut into thin strips (optional)
1. Bring a medium saucepan of water to a boil. Add the carrots and cook for 8 to 10 minutes or until tender. Drain and rinse with cold water.

2. In a large flameproof casserole, heat the olive oil over medium-high heat. Add the mushrooms and cook, stirring, for 5 minutes or until they start to brown. Stir in the garlic, shallots, and red pepper. Cook for 2 minutes. Add the water and bring to a boil; simmer for 3 minutes. (Make several hours in advance to this point.)

3. Set the oven at 450 degrees.

4. Oil a large, rimmed baking sheet. Set the sheet in the oven for 2 minutes. Generously season the skin side of the chicken with salt and pepper. Carefully remove the sheet from the oven. Place the chicken, skin-side down, in the pan. Transfer to the oven and cook for 10 minutes. Turn the chicken and return to the oven. Cook 8 to 10 minutes more or until just done. If you like, slide the sheet under the broiler for 3 to 5 minutes.

5. Set the mushroom mixture over medium-high heat. Bring to a gentle boil. Add the asparagus, peas, and carrots. Simmer 2 minutes. Add 3/4 cup of the wine broth with 1 teaspoon salt. Return to a gentle boil and simmer for 2 minutes. Taste for seasoning and add more salt and black pepper, if you like.

6. To serve: ladle the hot broth and vegetables into 8 large, shallow bowls. Slice each breast on a slight diagonal into 4 pieces. Place the sliced chicken on the vegetables and sprinkle with basil, if using. - Adapted from UpStairs on the Square