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Saturday, May 28, 2016

Buttermilk Brined Chicken with Roasted peas and potatoes

This week I tried a new service:  Green Chef.  I know I was on a big Hello Fresh kick for awhile there, and I still love their recipes.  But I wanted to try out one of the other meal services.  Green Chef is very organic and environmentally aware. All packaging is recyclable.  I liked this.  I am giving 3 of their recipes a try this week and will share the outcome.  This is the first meal I tried.  It was very good.  You will need to marinate the chicken in the buttermilk for 24 hours, so plan ahead for that.  It did take about an hour from start to not a quick recipe.  It also came with a delicious Arugula and Fig salad.

1 c. buttermilk
2 large chicken breasts
8 oz. button mushrooms, sliced
4 radishes, cut in 1/4s
1 sprig thyme, removed from stem
1 T. chicken concentrate (optional)
1 scallion, sliced
3 red potatoes, cut into 1" cubes
1 c. peas, (use frozen an defrost)
1 t. honey
1 t. dijon mustard
1T. butter
Marinate chicken in buttermilk overnight.  When ready to prepare, remove from buttermilk, pat dry with a paper towel and season with salt and pepper.  In an ovenproof skillet, heat 2 T. olive oil.  Add chicken and sear on one side for 3 minutes, turn and sear on the other side for 3 minutes, adding in the mushrooms and onion.  Add 1/2 c. water and thyme.  If desired add the chicken concentrate.  Preheat oven to 425. 
Put chicken in oven and bake for 20 minutes or until internal temperature is 160 degrees.
In a baking pan mix potatoes, radishes and 2 T. oil.  Bake for 15 minutes.  Add peas and bake another 10 minutes.
When the chicken is done, remove from the oven.  Mix butter, mustard and honey into the juices in the pan.  This will create the sauce for your chicken.

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