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Roast Chicken, Garlic Sautéed Tender Greens and Toasted Baguette with Whipped Feta

Roast Chicken, Garlic Sautéed Tender Greens and Toasted Baguette with Whipped Feta

Ingredients

  • 1 ea.
    Patuxent Farms® Chicken Leg Quarters
  • 2 tsp.
    Monarch® Kosher Salt
  • 2 T
    Chef's Line® Whipped Feta Cheese
  • 2 slices
    Chef's Line Baguette, thick bias cut, buttered or oil; toasted
  • 2 oz.
    Cross Valley Farms® Baby Purple Mustard Greens Blend
  • .5 ea.
    Cross Valley Farms Peeled Garlic, shaved thin on mandoline
  • .25 tsp.
    Monarch Crushed Red Pepper Flakes
  • 2 T
    Glenview Farms® Unsalted Butter
  • 1 oz.
    White Wine
  • 4 oz.
    Chicken Stock

Preparation

  1. Trim skin and fat on Chicken Thigh. Season with Kosher Salt on all sides and place in refrigeration 12-24 hrs. 
  2. Heat oven to 450°. Pat Chicken dry with paper towel. Season again with Salt and Pepper or favorite Monarch seasoning blend. 
  3. Heat sauté pan with Canola Oil to medium-high heat. Lay seasoned Chicken into hot sauté pan, skin-side down. Sear until golden and flip. Place into hot oven and finish to 165°. Let rest in pan for 5-10 minutes before serving. 
  4. Cut and toast Baguette. Top with Whipped Feta. 
  5. Heat Canola Oil and Butter in a sauté pan to medium heat. Add a pinch of Red Pepper Flakes and the Garlic to the heated oil. Quickly sauté until fragrant, add Baby Greens and wilt. Season with Salt and Pepper, to taste. 
  6. Remove Chicken from pan, set aside. Heat skillet, deglaze with Wine and Chicken Stock, stir and scrape up browned bits. Reduce to nape. Turn off heat and stir in cold butter to finish. 

To Plate: 
Place Chicken onto plate, tuck Sautéed Greens into the side, top with Pan Sauce and Whipped Feta Crostini. 

Recipe By Liz Howe, Sr. Culinary Manager, USF Corporate Kitchens

Serves 1