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Michael Symon Jams Chicken

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JAMS CHICKEN

  • 2 tablespoons olive oil
  • 1/2 chicken (boned out but wing tip attached, each half weighed a little more than a pound after being boned out)
  • 4 tablespoons unsalted butter
  • 2 cloves garlic (smashed)
  • 1 tablespoon chopped fresh tarragon
  • 2 tablespoons sherry vinegar
  • kosher salt
  • freshly ground black pepper
  • served with twice-cooked French fries (as garnish)

FOR THE TWICE-COOKED FRENCH FRIES

  • 2 pounds russet potatoes
  • 1 tablespoon chopped fresh oregano
  • juice 1/2 lemon
  • vegetable oil (for frying)
  • sea salt
directions
  • Preheat your oven to 425ºF.
  • Season your chicken on both sides with salt and pepper.
  • Place a large sauté pan or cast iron pan over medium high heat. Add the olive oil, 2 tablespoons of butter and the garlic. Add the chicken skin side down and cook until golden brown and crisp, 5 minutes. During the cooking process, baste the chicken with the garlic butter.
  • Flip the chicken then drain the excess oil out of the pan and place it in the oven. Roast until golden brown and just cooked through, about 15 minutes. Baste the chicken one or two times while its roasting. Remove from the oven and place on a cutting board. Tent with foil and let the chicken rest for 5 minutes before slicing it.
  • While the chicken is resting, place the pan it was cooked in over medium high heat. Add the butter and cook, stirring occasionally until brown, bubbly and nutty smelling, 1-2 minutes. As this process is happening, scrape the brown bits off the bottom of the pan. Next add the tarragon, toasting it for a few seconds before adding the sherry vinegar. Swirl the pan around to incorporate the sauce then spoon over the chicken.
  • Serve immediately with twice-cooked French fries.
  • For the twice-cooked French fries: In a heavy bottomed sauce pot, heat your oil to 325 degrees F.
  • In the meantime, peel all of your potatoes and cut them into ½ “ by ½ “ sticks.
  • Drop them into the oil in small batches. You want 1-2 inches of oil above the potatoes so don’t overcrowd. Par cook the potatoes for 5-7 minutes until light golden brown and almost cooked through. Remove to a sheet tray lined with paper towels or a sheet tray with a roasting rack on top for draining. Repeat this process until all of the potatoes are cooked.
  • Increase the temperature on your oil to 350 degrees F. When the oil is up to temperature, drop 2 small handfuls of fries at a time to finish cooking them, allowing them to crisp up. This will take another 2 minutes and they will finish turning golden brown.
  • Remove the fries from the oil to a medium sized mixing bowl, seasoning well with salt, lemon juice, and oregano immediately after they come out of the oil.
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One Comment

  • Judy Nuss says:

    I love your show and have learned much from watching you. However, many of your recipes call for mushrooms (they add texture and rich earthy flavor) but I am allergic to mushrooms. How can I get that same texture and flavor from another ingredient. Thanks for your assistance and thank you so much for the joy you bring to so many lives everyday.

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