American Humane Certified Crispy Pan-roasted Chicken Breast

4 American Humane Certified skin-on chicken breasts

For the Chicken:
Season both sides of chicken with salt and pepper.  Allow to sit for about minutes.
Heat a large sauté pan on high heat for about two minutes, very hot. Add oil.

When oil is just below smoking carefully place chicken skin side down in the pan.  Immediately “shake” pan to try and free the skin so as to not stick.  If the pan was hot enough it won’t stick.  (If it does stick, don’t panic, turn down the heat a little and wait about two minutes and the skin will release on its own).

The chicken should be gliding on top of the oil and you should hear a good crackling sound.  Continue to cook on medium heat and allow chicken skin to turn light golden brown.

Place pan (chicken should still be skin side down) into preheated 375F oven on the lowest possible place in the oven and cook for approximately ten minutes.  The skin should be golden brown and the flesh side of the chicken should just be a little raw.

Pull pan out of oven and back up to medium heat on burner.  Smash garlic with palm of hand or with blunt part of knife and add to pan, also add thyme.  Add butter and it should froth.  Flip over chicken carefully not to splash any oil or butter on yourself and with a spoon baste the top of the chicken with the frothy oil and butter mixture. It should stay nice and white as long as you continue to baste. Continue for one minute.

Place chicken on a resting rack if possible, a plate will do if one is not available and allow chicken to sit for five minutes.

You can briefly reheat chicken in oven if you want it rewarmed but it should be perfect and juicy and ready to serve after the five minutes

Chestnut Confit:
4 whole pieces of chestnuts scored and toasted in oven.  Peel while warm.
2 cups brown butter (American Humane Certified)  strained through cheesecloth

For the Chestnuts:
In a small sauce pan lightly warm the brown butter and add the whole chestnuts.  Cover with parchment paper and leave on a very low flame for 1-2 hours. Check Chestnuts with a small skewer or sewing needle. They are finished when they are completely soft but still held together.  Keep warm until ready to serve.

Braised Red Cabbage:
1 head red cabbage, cored and sliced thin
1 tbs salt
1 tsp sugar
Toss sliced cabbage in salt and sugar, press overnight and drain off water
Spice and Herb Mix:
2 allspice berries
¼ tsp brown mustard seed
¼ tsp juniper berries
¼ tsp caraway
½ tsp black peppercorns
½ tsp fennel seeds
1 bay leaf
½ bunch thyme

For the Spice Mix:
Toast all spices on low heat in a sauté pan, place in cheesecloth with thyme and tie with butcher twine.
2 shallots, minced
1 cup bacon lardons (American Humane Certified)
1 clove garlic
1 apple, peeled and chopped
2 cups red wine
2 tbs red wine vinegar

For the Cabbage:
Render the bacon on low heat. Sweat shallots, garlic and apples until soft.  Add spice and herb mix.  Add cabbage and continue to cook without any color.  Add vinegar and wine and stir.  Cover with a lid or parchment paper.  Place in a 350F oven and cook until tender and almost all of the liquid is absorbed.

The Chestnut Confit and Braised Cabbage can be made three to four days ahead and simply reheated when you are ready to serve.