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      RECIPE TITLE "Herb-and-Lemon-Roasted Chicken with Smashed Broccoli and Garlic" Author: Tyler Florence's Real Kitchen: An Indispensable Guide for Anybody Who Likes to Cook

    ... more great recipes by Tyler Florence on our GREAT CHEFS page!

    yields2 time1 1/4 hours to make + 5 hours to marinatedifficultymoderate

    Give yourself plenty of time to marinate the chicken; I usually do this the morning I plan to serve it. The smashed broccoli and garlic remind me of the soft, overcooked vegetables of my youth. It's mushy and satisfying. To me, chicken and broccoli is a classic combination that doesn't need rice or potatoes to go with-it's perfect the way it is.

      INGREDIENTS

    Chicken
    1 cup extra-virgin olive oil
    Zest of 1 lemon, peeled in big strips
    4 garlic cloves, smashed
    4 fresh thyme sprigs
    2 fresh rosemary sprigs
    2 bay leaves
    2 tablespoons finely chopped fresh chives
    2 tablespoons finely chopped fresh flat-leaf parsley
    2 tablespoons finely chopped fresh tarragon
    1 lemon, sliced in paper-thin circles
    2 bone-in chicken breasts, 8 ounces each, skin on
    Sea salt and freshly ground black pepper
    1/2 cup Chicken Stock (page 156)
    Juice of 1/2 lemon
    1 tablespoon unsalted butter
    Broccoli
    2 tablespoons extra-virgin olive oil
    Pinch of red pepper flakes
    5 garlic cloves, coarsely chopped
    1 bunch broccoli, about 1 pound, including stems, coarsely chopped
    1 cup Chicken Stock (page 156)
    1/4 cup plain yogurt
    Sea salt and freshly ground black pepper

      METHOD

    1. Start by marinating the chicken because it will take the longest. To infuse the oil with flavor and create a base for the marinade, combine the olive oil with the lemon zest, garlic, thyme, rosemary, and bay leaves in a small pot and place over very low heat. You don't want to fry the herbs, just steep them like you're making tea. When the oil begins to simmer, shut off the heat and let it stand for 10 minutes. Pour the fragrant oil, solid pieces and all, into a bowl and put it in the refrigerator to cool.
    2. Combine the chopped chives, parsley, and tarragon in a small bowl. Stuff 2 lemon slices under the skin of each chicken breast, along with half of the mixed chopped herbs. Put the chicken in a resealable food storage bag and pour in the cool herb oil, turning to coat really well. Toss in the remaining half of the chopped herbs, seal the bag, and refrigerate at least 5 hours or as long as all day.
    3. Remove the chicken from the refrigerator about 15 minutes before cooking so it won't be too cold when it goes into the pan; cold chicken takes longer to cook. Preheat the oven to 350°F. Put a cast-iron (or regular ovenproof) skillet over medium heat. Drizzle the bottom of the pan with a 2-count of olive oil and heat until almost smoking; this will keep the chicken from sticking. Season the chicken with a fair amount of salt and pepper and put it in the pan, skin side down. Cook for 5 minutes or until the skin begins to set and crisp. Flip the chicken and brown another 5 minutes. Flip it yet again, so the skin side is down, and transfer the entire pan to the oven. You want the chicken to render its fat and the skin to crisp up. Roast the chicken for 20 to 25 minutes or until cooked through. While that's in the oven, move on to the broccoli.
    4. Heat the olive oil in a medium pot; add the red pepper flakes and garlic. Throw in the broccoli and toss to coat in the garlic and oil. Pour in the chicken stock, cover, and let the broccoli steam for 10 minutes. When it is quite soft, pulse the broccoli a few times in a food processor, or better yet, use a handheld blender if you have one. The broccoli should be partly smooth and partly chunky. Stir in the yogurt to give the broccoli some body and season with salt and pepper.
    5. Transfer the chicken to a platter and keep it warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Add the chicken stock and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Stir in the butter to smooth out the sauce and turn off the heat.
    6. Spoon the smashed broccoli onto 2 plates, lay the chicken on top, and drizzle with the pan sauce. This is comfort food!

    HOT! We recommend:

    bookTyler's Ultimate: Brilliant Simple Food to Make Any Time
    TV chef Tyler Florence brings a direct, regular-guy charm to cooking that is equally straightforward, simple and good. In Tyler’s Ultimate, he offers 100-plus recipes for just this kind of food—-"ultimate" versions of dishes like onion soup, crab cakes and spaghetti carbonara, as well as more innovative fare like Chicken Paillard with Fresh Fig Salad and Blue Cheese, Grilled Leg of Lamb with Lemon Chickpea Puree and Greens, and Coconut Shrimp with Basmati Rice, Apricots, and Lime. His desserts, all tempting, include the likes of Chocolate Banana Bread, and Almond Semifreddo with Spiced Honey Dried Fruit. Many of the dishes in this concise collection reflect a thoughtful winnowing of ingredients and technique to produce food that is not only delicious, but can be prepared on a regular basis. Some of Florence’s inventions—-like Watermelon Gazpacho with Chile and Feta Cheese, which is entirely accomplished in a blender-—are ingenious. Photo-illustrated throughout, "Ultimate" is for cooks who want their kitchen work to be as easy as possible, but who also require good cooking—-dishes that capture fully their flavor potential. --Arthur Boehm
    Click here to buy
    book Tyler Florence: Dinner at My Place
    * A peek into life at home with Tyler. He shares the dishes he likes to prepare for his family and friends when he's off the clock.
    * The table of contents is organized by occasion, such as his son's first birthday party, a romantic meal for two, Christmas dinner for the whole Florence family, and a simple meal for a rainy Sunday afternoon.
    * Tyler's menus and recipes feature twists on comfort food classics and showcase his secret family recipes as well as his personal favorites.
    * Menus and personal photos from Tyler's home-cooked meals and dinner parties.
    * Beautiful food and lifestyle photos.
    Click here to buy
    bookTyler Florence: Stirring the Pot
    * A hands-on guide to help readers fall in love with their kitchen again. Inspiration for home cooks to reach that “light bulb moment.”
    * Opens with a hardworking front of book: “The Anatomy of a Knife,” “Pots and Pans You Can't Live Without,” “Good, Better, Best” (Tyler rates the latest gadgets and kitchen equipment).
    * Tyler shares how to navigate the aisles of a grocery store like a pro so readers can create the “Ultimate” pantry .
    * More than 100 must-master recipes.
    * Loaded with photos, including one of every recipe.
    Florence brings a unique perspective to the table with his understanding of how Americans like to cook and eat today, having helped people across the country with their cooking challenges. Before becoming a celebrity chef on the Food Network, he was the executive chef at the award-winning restaurant Cafeteria in Manhattan. He trained at the College of Culinary Arts at Johnston & Wales University in South Carolina. He has been featured in Food & Wine, GQ, The Wall Street Journal, USA Weekend, and People, and created specially branded menu items for Applebee's restaurant chain, appearing in their television commercials.
    Click here to buy
    bookTyler Florence's Real Kitchen: An Indispensable Guide for Anybody Who Likes to Cook
    In what seems to be a bid to become a U.S. version of Naked Chef Jamie Oliver, Florence (who was chef at New York's Cafeteria and hosts his own cooking show) aims for a casual attitude. While organization is loose amorphous chapters on backyard cookouts and Dinner for Two sit side-by-side with highly focused ones on making your own sushi many of the recipes themselves are clever. Sage-Roasted Pork Tenderloin with Dried Plum Sauce features a tasty sauce made with red wine and prunes cooked until soft, and Roasted Sweet Potatoes with Miso, Orange, and Sesame would make a great snack as well as a tasty side dish. The author darts from one subject to the next and often combines flavors unexpectedly, as in Grilled Salmon with Watermelon and Black Olive Salad and Horseradish Burgers with Havarti and Tomato Remoulade. Sometimes Florence's claims that the best cooking is easy, casual and quick are belied by recipes such as the one for Blue Cheese SoufflE with Chamomile-Fig Compote that requires creation of a bEchamel sauce, not to mention the notoriously tricky soufflEs themselves. Florence's tone is light throughout, but readers may be turned off by airy pronouncements (It's often been my experience that many of the cleanest, best flavors are very simple ones) that under closer inspection are fairly meaningless. Others may roll their eyes at his off-color or immature remarks (a man of Thai ethnicity pulls out a karate move when asked to share a recipe; the flavors of a Green Curry Chicken are mental). Copyright 2003 Reed Business Information, Inc.
    Click here to buy

     

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