DAVID BOULEY
Chef-Owner: Bouley, Secession
A recipe that can elevate a high-quality chicken to a French poulet de Bresse is rare. One that can be completely connected to the seasons and enjoyed in many different ways the next day (cold or warm) is also rare. This recipe for buttermilkthyme chicken fi lls the bill on both counts—and it happens to be healthy. You can enlist the help of your children, who will love using a Ziploc bag to cook with, and the dish can be made one to two days in advance. Minimal time is necessary for serving. So fi nd yourself a hen, some buttermilk, fresh herbs and Baggies, and let the fun begin!
BUTTERMILK-THYME CHICKEN WITH ROSEMARY APPLE PURÉE
SERVES 5
FOR CHICKEN
5 6-ounce skinless chicken breasts
6 ounces buttermilk
2 ounces black-truffle purée
Salt and pepper, to taste
1 sprig thyme
1 teaspoon powdered orange peel (see recipe below; make the night before)
Place all ingredients in a Ziploc bag and place in a pot of cold water over a medium flame. Bring cold water to 175–185 degrees and cook chicken for 10 minutes. To test for doneness, remove chicken from bag and insert needle of thermometer into thickest point of breast—temperature should read 165 degrees. Remove cooked chicken from bag. Make two slices of the breast on a bias and plate with a dollop of rosemary-apple purée on the side. Pour remaining cooking juices over the chicken and serve.
FOR ROSEMARY-APPLE PURÉE
2 Granny Smith or Golden Delicious apples (peeled, seeded and diced) 1 shallot, diced
1 rosemary sprig
2 cups white wine Salt and pepper, to taste
Slowly sauté diced apples and shallot until they take on the faintest color. Add rosemary sprig and white wine. Season with salt and pepper to taste. Cover and simmer slowly until mixture has been reduced by three-quarters. Remove rosemary sprig and blend in a food processor until smooth.
FOR POWDERED ORANGE PEEL
1 orange
1 quart water
4 ounces sugar
Peel the orange, keeping the skin as free of pith as possible. Add the peel and sugar to water, bring to a boil and reduce to a simmer until fork-tender (about an hour). Remove peel and place on a sheet tray. Bake overnight in a low oven (125 to 130 degrees) or until dry and crispy. Grind into a fine powder and store in an airtight container.
Bouley, 163 Duane Street, 212-964-2525
Secession, 30 Hudson Street, 212-791-3771
ERIC RIPERT
Chef and Co-Owner: Le Bernardin
This halibut dish was a new addition to our menu this spring. I love it because it’s light but powerful, fresh and spicy. The simple sauce is enhanced by the richness of the toasted-sesame oil and the earthy braised daikon, and works well to highlight the fl aky, delicate halibut. The bright fresh baby radishes and crunchy turnips make the dish the very essence of spring, and it is a great blend of Asian-inspired flavors and French technique.
