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Birds and Bees. It’s Labor Day weekend and chances are you’re going to fire up the grill. But did you know that September also kicks off National Honey Month? And really, who works harder than the honey bee? Seriously, a Cornell University study found, “the monetary value of honey bees as commercial pollinators in the United States is estimated at about $15 billion annually.” So, here’s a recipe that celebrates both Labor Day and Honey! The buckwheat honey transforms this chicken into a crispy-on-the-outside, moist-and-flavorful on the inside, savory-sweet treat. Grilled asparagus has always been a favorite and I love the way these asparagus are elevated by peeling. Who knew?
Happy Labor Day Weekend!
Ingredients for Buckwheat Honey Roasted Chicken Breasts with Black Truffle Oil, Yukon Gold Hash and Grilled Asparagus:
4 Airline* chicken breasts, 6-8 oz
4 tsp black truffle oil
1/2 cup buckwheat honey
4 tbsp buckwheat honey
1/2 cup olive oil
2 lbs Yukon Gold Potatoes, skin on, medium diced
1/2 lb yellow onion, diced
8 oz red bell pepper, diced
8 oz green asparagus, peeled
1 1/2 cups chicken stock
1 tbsp unsalted butter, cold
salt & pepper to taste
Notes: Serves 4. The Airline* chicken cut leaves the meat on the first joint of the wing. Monte au beurre** in step 5 refers to melted butter that remains emulsified, even at temperatures higher than that at which butter usually breaks down.
Directions:
1) Preheat oven to 300(F) and preheat your grill. In a heavy-bottomed oven-proof saute pan, heat two tablespoons olive oil. Season the chicken breasts well with salt & pepper. Place the chicken in pan, skin side down. Sear the chicken breasts until the skin is brown and crispy. Turn the chicken breasts over, so crispy skin is up.
2) Drain excess oil from pan.
3) Drizzle approximately 1/4 cup buckwheat honey over each chicken breast. Place in preheated oven until cooked through, when a thermometer inserted into the center reaches 165(F), approximately 10 minutes.
4) Drizzle each chicken breast with approximately 1/2 teaspoon black truffle oil. Remove chicken from pan and set aside.
5. Add chicken stock and stir. Remove cooked-on bits from bottom of pan. Place on stove top. Bring to a boil and then reduce to a simmer. Simmer until liquid is reduced by half. Season with salt and pepper. Monte au beurre** with one tablespoon unsalted butter.
6) In a separate heavy-bottomed saute pan, heat 4 tablespoons olive oil. Add the onions, peppers and potatoes. Season well with salt & pepper. Saute until all sides of the potatoes are brown and potatoes are tender, stirring when needed.
7) Prepare asparagus by breaking the stalks when they break naturally. Using a vegetable peeler, peel the bottom one to two inches of the asparagus. Toss well with 2 tablespoons olive oil and season well with salt and pepper. Sear on a hot grill until tender.
8) Slice chicken on a bias, leaving one bone in one piece. Serve with 4 ounces potato hash, 4-6 sprigs of asparagus and 1-2 ounces of sauce. Drizzle the chicken with approximately 1/2 teaspoon truffle oil and 1 tablespoon buckwheat honey.
9) Share and enjoy.
This Buckwheat Honey Roasted Chicken Breasts with Black Truffle Oil, Yukon Gold Hash and Grilled Asparagus Recipe is courtesy of The Culinary Institute of America as part of the Honey 101 curriculum. Read more about Marshall’s Bee Farm, Honey 101, Tasty Honey Cakes and whatever you do, celebrate HONEY this month!
Yumm!!! Thank you for sharing, AB!