CRISPY CHICKEN PAILLARD DIVAN

By Lindeys

Ingredients

• 4 TBSP BUTTER, DIVIDED
• 3 TBSP FLOUR PLUS ABOUT 1/3 CUP CUP FOR DREDGING CHICKEN
• 1 CUP CHICKEN STOCK
• 1 CUP HALF AND HALF - WARMED
• SALT AND PEPPER
• FRESHLY GRATED NUTMEG, TO TASTE
• 1/2 CUP GRATED GRUYERE CHEESE
• 1/2 CUP GRATED PARMIGIANO-REGGIANO CHEESE
• 4 BONE IN - SKIN ON CHICKEN BREASTS
• 3 BUNDLES BROCCOLINI OR BABY BROCCOLI
• 3 TBSP OLIVE OIL - DIVIDED
• 2 TO 3 LARGE CLOVES GARLIC - CHOPPED
• 1 LEMON
• CRISPY ONIONS, TO GARNISH

Preparation

Step 1

PREHEAT OVEN TO 400
ARRANGE RACKS TO THAT A LARGE SKILLET AND BAKING SHEET CAN FIT AT THE SAME TIME.

MELT 3 TBSP BUTTER IN SAUCEPOT OVER MEDIUM HEAT. WHEN BUTTER FOAMS, WHISK IN 3 TBSP FLOUR, COOK 1 MINUTE THEN WHICK IN STOCK AND WARM HALF AND HALF. LET THICK AND SEASON WITH SALE, PEPPER AND NUTMEG TO TASTE. STIR IN CHEESES AND KEEP WARM OVER A LOW HEAT.

PREHEAT A LARGE, CAST IRON SKILLET OVER MEDIUM HIGH HEAT.

CUT CHICK AWAY FROM BONES, KEEPING SKIN INTACT. PLACE CHICKEN BETWEEN PLASTIC WRAP OR PARCHMENT AND POUNT TO 1/2 INCH THICK. SEASON ON BOTH SIDES LIBERALLY WITH SALT AND PEPPER. DREDGE VERY LIGHTLY IN FLOUR, SHAKING OF ALL EXCESS.

ARRANGE BROCOLINI ON A BAKING SHEET AND TOSS WITH 2 TBSP OR SO OLIVE, GARLIC, SALT AND PEPPER. ROAST 15 - 18 MINUTES UNTIL CRISPY AT EDGES OF BROCCOLINI TOPS.

ADD OLIVE OIL, 1 TURN OF THE PAN, TO SKILLET AND MELT REMAINING TABLESPOON BUTTER INTO OIL. WHEN IT FOAMS, ADD CHICKEN SKIN SIDE DOWN; PRESS DOWN ON CHICKEN AS IT COOKS WITH SPATULA TO MAKE SKIN EXTRA CRISPY. COOK 5 - 6 MINUTES THEN TRANSFER TO OVER FOR 5 MINUTES MORE. REMOVE, TURN THE CHICKEN AND LET STAND A MINUTE OR TWO. TRANSFER TO PLATES AND DOUSE WITH LEMON JUICE.
PLATE THE CHICKEN WITH ROAST BROCCOLINI ALONGSIDE. LADE THE MORNAY SAUCE OF THE TOP OF BROCCOLINI AND CHICKEN. GARNISH WITH CRISPY ONIONS AND SERVE.