Ramp Pesto with Seared Chicken Thighs, Radish and Bread Salad
Ingredients
- 4 bunches Ramps, about 2 pounds
- ½ c Neutral Oil, plus more for searing
- ¼ c Parmesan, grated
- 2 T Sunflower Seeds, toasted
- 2 ea. Garlic Cloves
- 1 tsp. Kosher Salt
- 6 ea. Chicken Thighs, bone-in and skin-on
- ½ c White Wine
- ½ loaf Sourdough Bread, torn into 1-inch chunks
- 1 c Chicken Stock
- ½ c Heavy Cream
- 1 bunch Radishes, thinly sliced
- To taste Salt and freshly ground black pepper
PREPARATION
Roughly chop ramp leaves and the bulbs separately. Process the oil, cheese, sunflower seeds, garlic and salt in a blender. Add ramp leaves and process until smooth, adjusting ingredients for desired consistency.
Season the chicken thighs liberally with salt and pepper. For each order of 2 to 3 thighs, heat oil in a sauté pan and sear until golden brown; transfer to a plate. Add the ramp bulbs to the pan, sauté for a minute and add the wine. Season with salt, and scrape up any brown bits in the pan. Allow the wine to reduce and add bread, stock and cream. Return the thighs (skin-side up) to the pan, resting on top of the bread.
Transfer pan to a preheated 350°F oven, and roast for 20 minutes or until cooked through. Transfer chicken to a plate to rest; toss bread with ¼ cup of pesto and some radishes.
To plate, place bread onto a plate, top with chicken and garnish with pesto. Makes two servings.
Chef Abra Berens | Granor Farm, Three Oaks, Michigan