Seared Chicken with roasted delicata squash and a kale, kohlrabi salad tossed with a warm vinaigrette
Adapted from Abra Berens, Ruffage
Ingredients
1 delicata squash, seeded and cut into half-moons (or substitute raw ribbons of butternut squash)
Neutral oil
1 chicken, parted out
2 kohlrabi, peeled and cut into matchsticks
1 bunch kale (midribs stripped out, leaves massaged with oil) or spinach or arugula
½ cup brown butter vinaigrette, warmed
Salt and freshly ground black pepper
Brown Butter Vinaigrette
4 Tbsp butter
1 lemon, zest and juice
1 orange, zest and juice
1 Tbsp white wine or sherry vinegar
Salt
½ cup olive oil
Instructions
- Heat the oven to 400°F. Dress the squash with a glug of oil and roast until crispy.
- Part out the chicken, pat dry, season thoroughly with salt and pepper and sear the parts in lard. Finish in the oven until cooked through.
- Make the vinaigrette: To brown the butter, place it in a stainless steel sauté or saucepan over medium-low heat until it foams; the foam will eventually sink to the bottom and brown. Hold your nerve and let it get toasty and brown. It will smell amazing. Brown the butter and let cool to not screaming hot.
- Combine the citrus zest and juice, vinegar, and salt to taste in a bowl. Whisk in the brown butter, scraping the bottom of the pan to get the brown bits, and the olive oil.
- Toss the squash, kohlrabi, greens, and warmed vinaigrette with a big pinch of salt and black pepper. Spoon over the chicken and serve.
