Heirloom tomatoes lead to the longest lines at farmers markets. This affection deserves respect. These tomatoes deserve respect.
This dish is one of many inspired by the cooking of Alain Passard. At his Michelin-starred L’Arpège he takes vegetables with light touches and often simple techniques and raises them to an astonishing level. Following this inspiration with minimal effort on a weeknight is a bonus of summer.
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In the execution of this dish, tomatoes are delicately cooked by heating for just a few seconds under a loose lid – just to the point of glistening. When starting with summer heirloom tomatoes, little more is needed. I add a light vinaigrette, but it can be left off.
Sensory Choices
Heirloom Tomatoes
The tomatoes are not to be cooked, only gently warmed on top of the chicken in a covered pan. They should be glistening, not showing contraction.
For presentation, consider using tomatoes with a variety of colors.
Basil Leaves
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. A minimum but precise Passard touch.
Mustard Vinaigrette
My preference for this dish is a very light mustard vinaigrette. White wine vinegar and powdered mustard seed are the main flavor ingredients of prepared mustard. Add olive oil and you have a fresh, restrained vinaigrette.
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 1/4 to 1/2 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
- 1/4 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 (1/4 to 1/2 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.
