This incredibly simple dish gives three star nuance with remarkably little effort. The idea behind Seared Chicken with Heirloom Tomatoes is make the best of summer; great food with little effort. This dish is inspired by the cooking of Alain Passard. At his Michelin starred L’Arpège he takes vegetables with light cooking and often simple techniques and raises them to an astonishing level. Being able to replicate this to any degree on a weeknight is a bonus of summer.
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In this dish the tomatoes are delicately cooked by heating just a few seconds under a loose lid. If you start with great summer heirloom tomatoes little more is needed. I add a light vinaigrette, but it can be left off.
Notes on Ingredients
Chicken
Execute this dish with boneless chicken thighs. Thighs are a bit more flavorful and sear well.
Heirloom Tomatoes
Any ripe summer tomato will work, but heirloom tomatoes provide a greater depth of flavor. The variety of color will also help the presentation.
Basil Leaves
I like to adorn the dish with basil leaves and tuck a few small ones between the chicken and tomatoes. Not much, just enough to give the scent of basil. Minimum but precise enhancement. A Passard touch.
Mustard Vinaigrette
If you want a very light accent touch, vinaigrette is the summer choice. You want this to be as light as possible, but still enhancing the dish. My preference is a very light mustard vinaigrette.
I am frustrated with mass produced mustards. They seem to have a bitter undertone. Fortunately making a mustard is easy. And in a vinaigrette even easier. White wine vinegar and powdered mustard seed are the main flavor ingredients of prepared mustard.
Notes on Technique
Prepping
Cut two large pieces of parchment paper, place the chicken between the folded sheets and pound flat with a rolling pin or flat mallet. Pound until it they are about 1.0 cm (1/4 to 1/2 inches) thick.
Warming the Tomatoes
The tomatoes are not the be cooked. The idea is to sear one side of the chicken (~3-5 min), then flip and layer tomato slices on top. Then briefly covering to warm them just enough, letting them preserve texture and freshness, while gently infusing their essence – about a minute. When the chicken is through cooking on the second side, the tomatoes should be glistening, not showing contraction.
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Seared Chicken with Heirloom Tomatoes
Three star nuance with remarkably little effort
Ingredients
Chicken and Tomatoes
- 4 boneless, skinless chicken thighs
- 2 medium heirloom tomatoes, thinly sliced (somewhere between ¼ to ½ inch depending on the tomatoes and your preference.)
- 2 - 3 small basil leaves per chicken piece
- Sea salt (Fleur do sel flakes if available)
- 1 tablespoon olive oil
- 1 tablespoon butter
Light Vinaigrette
- ¼ teaspoon powdered mustard seed (or prepared mustard -- see note 1)
- 1 tablespoon water, tomato water or vegetable broth
- 1 tablespoon white balsamic vinegar (or white wine vinegar -- see note 2)
- 4 tablespoons mild extra virgin olive oil or a neutral oil like grapeseed
- Dash of fine sea salt
Instructions
Vinaigrette
- Mix all vinaigrette ingredients in a small jar. Shake and mix well.
- Taste and adjust as necessary. The vinaigrette should be slightly tangy, slightly sweet. Add a bit more salt, if needed for the taste to "pop".
Chicken and Tomatoes
- Pound the chicken thin between two sheets of parchment paper with a flat mallet or rolling pin. The chicken should be about 1 cm (¼ to ½ inches) thick. Trim the access fat, if necessary.
- Heat the oil and butter in a non-stick or stainless steel pan over medium-high heat. When hot, place the chicken, smooth side down, in the pan to sear for 3 to 5 minutes. When the chicken appears to be cooked about half way through, it is time to turn the chicken.
- Turn the chicken, then place a few small pieces of basil on the chicken (optional), then carefully place the tomatoes on top. Loosely cover the pan and let steam for 30 - 60 seconds. The tomatoes should be glistening.
- Remove the lid and allow the chicken to continue cooking for 2-4 minutes as needed.
- Remove to serve, adorn with small basil leaves, sprinkle a bit of salt on the tomato and lightly dress with a bit of the vinaigrette.
Notes
Note 1: Prepared mustard contains vinegar, oil, often sugar and salt and sometimes water. Adjust accordingly for taste. It may be more difficult to achieve a light vinaigrette.
Note 2: Balsamic vinegar is sweet. If using white wine vinegar add some raw sugar or honey to taste.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 418Total Fat: 32gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 86mgSodium: 319mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 29g
Calculated Nutrition is estimated.
