Basil Brined Roasted Chicken Supreme
INGREDIENTS
- ¼ 4 large chicken breasts
- ¼ 2 tbsp salt
- ¼ 2 tbsp sugar
- ¼ 1 bay leaf
- ¼ 1 clove garlic, smashed
- ¼ 1 litre cold water
- ¼ 1 cup boiling water
- ¼ 4 oz fresh basil stems
- ¼ Salt and pepper
METHOD
Combine boiling water, bay leaf, salt, sugar, basil stems and garlic and whisk until the salt has dissolved.
Pour the cold water mixture into the brine mixture and whisk, then place over top of the chicken breasts.
Allow chicken to brine for 1 hour and then drain as much water off as you can. Pat the chicken dry.
Season with salt and pepper and pan sear in oil in an oven proof pan until the skin is golden brown.
Place the pan in the oven and roast at 350 degrees until the chicken is cooked through. Allow it to rest for 15 minutes before slicing and serving.
Paradiso serve this dish with a honey-dijon carrot puree, garlic seared green beans, and a kalamata olive tapenade. At home, any mixture of fresh vegetables will pair nicely.
Caramelized Onion Bread Pudding
INGREDIENTS
- 4 cups focaccia bread, cubed
- 3 eggs
- 8 oz Spanish onion, sliced
- 1-1/2 cups 35% cream
- 1/4 cup roasted garlic cloves
- 1/2 cup fresh basil leaves, chopped
- 3 tbsp grated parmesan cheese
- 2 tbsp butter
- 1 tbsp vegetable oil
- Salt and pepper
METHOD
Caramelize onions in butter and oil on medium heat until golden brown.
Add the roasted garlic and mash with a spoon until garlic cloves have broken down.Add the cream and bring to a simmer.
Combine the eggs, parmesan and basil in a bowl and slowly add in the cream mixture. Then add the bread and allow it to soak up mixture for 15 minutes.
Season with salt and pepper and place the bread in a parchment lined 2 inch deep baking pan and cover tightly with foil.
Bake at 350 degrees for 45 minutes. Allow it to cool before slicing.
Slice into portions and pan sear in butter until golden brown.
RECIPE COURTESY OF
Paradiso
2041 Pine Street, Burlington
(905) 639-1176
125 Lakeshore Road East, Oakville
(905) 338-1594
paradisorestaurant.com
