ZAATAR FIRE ROASTED CHICKEN, CHARDONNAY SOAKED RAISINS ARUGULA AND FENNEL SALAD PRESERVED LEMON VINAIGRETTE

Paired with: Charles Smith Eve Chardonnay

Chef Shary Almodovar The Foundry

ZAATAR FIRE ROASTED CHICKEN

  • 4 Each Chicken Thigh
  • 1/4 Cup Zaatar
  • 1 Tbsp. Kosher Salt
  • 1 Tbsp. Cracked Black Pepper
  • 8 Each Lemon Slices 1/8" Thick
  • 2 Each Rosemary Srigs
  • 4 Each Thyme Sprigs
  • 4 Tbsp. Unsalted Butter
  • 4 Oz. Herb Marinade
  • 1 Each Vacuum Pack Bag 8x10

Procedure

1. MIX TOGETHER THE ZAATAR, SALT AND PEPPER AND SPRINKLE EVENLY OVER THE CHICKEN ON BOTH SIDES. YOU WANT TO COVER THE CHICKEN COMPLETELY WITH THE SPICE MIX. RUB SOME BETWEEN THE SKIN AND THE MEAT.

2. PULL THE LEAVES FROM THE ROSEMARY, FLIP THE CHICKEN SO THE SKIN SIDE IS DOWN. PLACE THE LEMON SLICES ON THE MEAT SIDE AND SPREAD THE ROSEMARY AND THYME EVENLY BETWEEN ALL FOUR THIGHS. PLACE 1OZ OF BUTTER ON EACH THIGH.

3. PLACE THE CHICKEN IN A VACUM SEAL BAG AND POUR THE HERB MARINADE OVER THE CHICKEN THEN SEAL THE BAGS TO THE TIGHTEST SETTING.

4. COOK THE CHICKEN IN AN IMMERSION BLENDER AT 180◦F FOR 45 MINUTES

5.ONCE COOKED ALLOW THE CHICKEN TO REST FOR 30 MINUTES

6. PLACE ON THE GRILL OVER LOW TO MEDIUM. HEAT TO CRISP THE SKIN.

CHARDONNAY SOAKED RAISINS

  • 1/2 Lb. Golden Raisins
  • 1 Bottle Chardonnay
  • 1 Each Lemon Peel
  • 1 Each Thyme Sprig
  • 1/4 Cup Mirin
  • 1 Each Bay Leaf
  • 1/2 Cup Extra Virgin Olive Oil

Procedure

1. PLACE THE RAISINS IN A SMALL SAUCE POT COVER WITH ENOUGH CHARDONNAY. THE WINE SHOULD BE ABOUT 1.5” FROM THE TOP OF THE RAISINS.

2. SIMMER THE RAISINS OVER LOW HEAT UNTIL THE RAISINS ARE PLUM. ADD MORE WINE IF THEY START TO DRY UP. THERE SHOULD BE LIQUID LEFT WHEN YOU ARE DONE “PLUMMING” THE RAISINS

3. ADD THE OIL AND RESERVE

ARUGULA AND FENNEL SALAD PRESERVED LEMON VINAIGRETTE

  • 1 Bag Baby Arugula
  • 1 Each Fennel Bulb - Thinly Shaved on a Madoline
  • 1 Whole Preserved Mayer Lemon (Or other preserved citrus fruit)
  • 1 Large Shallot
  • 1 Tsp. Dijon Mustard
  • 1/2 Cup Champagne Vinegar
  • 1 1/2 Cup Extra Virgin Olive Oil

Procedure

1. Remove the stem from the lemon, slice it in half and remove any seeds. Peel the shallot and cut it in half.

2. Put the lemon and shallot halves in a food processor along with the Dijon, 1 pinch of the salt, and the vinegar.

3. Run the food processor, slowly drizzling in your oil until an emulsion is formed. Taste for acidity. Depending on the size (and type) of your lemon, you may need more oil or vinegar in order to balance the flavor.

To assemble toss 2 tbsp. of dressing with the fennel and arugula, season with sea salt. Serve the chicken dressed with the chardonnay raisins on the side. Garnish with chopped parsley.

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