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Recipe Detail Page
Chicken with Asparagus
Early Summer 2016
Simple grilled chicken breasts, asparagus and a gorgeous orange sauce to pull it together. Served with Smashed Sunchokes (recipe follows), this is a meal to savour.
Serves 2
2 chicken breasts, each 8 oz (250 g), skin on, boned
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) chopped fresh tarragon
1 tsp (5 mL) chopped thyme
1 tbsp (15 mL) chopped parsley
½ tsp (2 mL) ground ginger
½ tsp (2 mL) ground fennel
¼ tsp (1 mL) chili flakes
Salt
10 asparagus spears, woody ends trimmed
ORANGE GASTRIQUE
½ cup (125 mL) white wine
1 cup (250 mL) chicken stock
½ cup (125 mL) orange juice
1 tsp (5 mL) grated orange rind
1 tsp (5 mL) sugar
1 Brush chicken breasts with oil. Combine tarragon, thyme, parsley, ginger, fennel and chili flakes, and sprinkle over breasts. Season with salt. Let marinate at room temperature for 30 minutes.
2 Preheat grill to medium.
3 Place breasts skin-side down and cook with lid closed for 4 minutes or until skin is crispy and grill-marked. Watch it does not burn. Turn over and grill 10 to 15 minutes longer with lid closed or until juices run clear.
4 Bring a skillet of salted water to boil. Add asparagus and boil 1 to 2 minutes or until crisp-tender. Drain and refresh with cold water.
5 Bring wine, stock, orange juice, orange rind and sugar to boil. Reduce heat and simmer until sauce becomes syrupy, about 12 to 15 minutes.
6 Serve chicken breasts with asparagus spears and drizzle over orange gastrique. Place Smashed Sunchokes on the side.
Serves 2
SMASHED SUNCHOKES
Jerusalem artichokes by any other name… The name alone makes it perfect for a summer solstice dinner.
10 oz (300 g) sunchokes (about 10), scrubbed
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) chopped mint
1 tsp (5 mL) crushed garlic
1 Place sunchokes in pot of water and bring to boil. Boil for 5 to 8 minutes or until sunchokes are crisp-tender. Drain and place in barbecue-safe baking pan. Using the bottom of a glass or bowl, flatten each sunchoke to about ½-inch (1-cm) thickness.
2 Mix together oil, mint and garlic. Drizzle over sunchokes. Place pan on grill and cook for 15 minutes beside breasts or until crispy, turning once.
Serves 2
