La Luce
Pollo Arrosto
| Category: | Secondi |
| Portion/Serving: | 1 Portion |
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Notes
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Ingredients
| ½ | Whole chicken, deboned and marinated | |
| 4 | oz. | Tuscan farro |
| 2 | oz. | Roasted butternut squash |
| 1 | oz. | Tuscan kale |
| ½ | oz. | Butter unsalted (Plugra) |
| ½ | c. | Chicken stock |
| ⅕ | oz. | Scallions |
| ¼ | oz. | Olive oil |
| Kosher salt, and black pepper to taste |
Preparation
- Season half chicken with salt and pepper. Place in a hot sautéed pan with olive oil and roast in 500°F oven for 14 minutes skin down until golden brown and crispy.
- In another pan add Tuscan faro, roasted squash, kale, chicken stock. Let it cook and add butter and scallions at the end.
ASSEMBLY OF THE DISH
- Place contorni on plate, cut chicken in half and place in top of farro.
- Garnish with watercress and hot Calabrian peppers.
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