Recipe: Roasted Chicken with Succotash & Port Wine Salsa
4 8 oz. skin-on chicken breasts
1 tablespoon extra virgin olive oil
4 sprigs of parsley for garnish
Butternut Squash Puree
1 pound diced butternut squash
1 cup orange juice
4 cups water
1 tablespoon house rub
1/2 cup butter
1/4 pound bacon sliced into 1/2 inch cubes
2 cups fresh corn
1 cup purple kale
1 tablespoon shallots minced
Port Wine Salsa
1 cup raisins
1/2 cup red onion
2 each cinnamon sticks
2 cups port wine
1/3 cup sugar
3 tablespoons chopped parsley
1/4 cup pine nuts
1/2 cup white balsamic vinegar
2 tablespoons olive oil
Pre heat oven to 375 degrees. Rinse raw chicken breasts and dry with paper towels to remove any and all moisture. Rub chicken with Roundabout house rub on all sides. Place chicken skin side down on an oven proof skillet and sear for 4 minutes until skin is crisp. Remove from stove top and place entire pan in the oven with chicken, still with skin down, until it reaches an internal temperature of 155 degrees (approx. 12 min.)
Place water, squash and orange juice in a large pot and simmer for 30 minutes. Drain and add squash to food processor or blender, and blend for 2 minutes. Add butter, Roundabout house rub, and season with salt and pepper.
Place bacon in sauté pan and sauté with shallots for 3 minutes over medium heat. Add the corn and kale, and cook for additional 2 minutes. Season with salt and pepper.
Port Wine Salsa:
Place olive oil in pan and sauté onions and thyme until translucent. Next, add port wine, vinegar, cinnamon, sugar and raisons, and simmer for 30 minutes on low stir in parsley and pine nuts. Cook for 5 more minutes.
Spoon 1/4 on the squash puree in each casselout dish or plate. Next, pace the succotash on top of the puree in each dish. Just before serving, after the chicken has roasted for 5 minutes out of the oven, slick chicken breast into 6 slices on top of succotash. Top chicken with 1 tablespoon of salsa and garnish with parsley.