- 4 bone-in, skin-on chicken breasts
Salt and pepper
1/2 stick butter
1/2 head cauliflower, cut into florets
1/4 onion, diced
12 red grapes, halved
1 tablespoon capers
The zest and juice of 1 lemon
1 pinch chervil, for garnish
- Generously season the chicken breasts with salt and pepper.
- In a large sauté pan, set over medium-high heat, arranging the chicken breasts skin side down. Weigh them down with another smaller sauté pan placed on top, and lower the temperature slightly. Cook for about 8 to 10 minutes. (The goal is to cook the chicken breasts almost entirely on the skin side without burning to get very crispy skin.) Flip the breasts over, and add the butter. Once the butter is melted, begin basting the chicken. When the chicken is cooked through, remove the breasts, and set them aside for a little carry-over cooking.
- Cook the onion in a large pot until soft and browned, add the cauliflower, and turn the heat to high. Remove the mixture from the heat, and add the grapes, capers, lemon juice, and zest. Season to taste with salt and pepper.
- Arrange the onion and cauliflower mixture on a platter, and top with the chicken and chervil.
- Poultry, Main Dishes
- North American
- 4 servings