Pan-Seared Chicken Radicchio, Bacon & Figs

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4 ea.               Chicken breast, skinless, approx 5oz. each
To taste          Kosher salt and freshly ground black pepper
1 Tbsp.           Olive oil
1 slice (2oz.)  Bacon, cut crosswise into strips
1/2 ea.             Onion, peeled and sliced (3oz)
2 ea.                Garlic cloves, minced
1 Tbsp.            Flour
3/4 cup            Good white wine
1-1/4 cup        Chicken stock
1 head             Radicchio, cut in ¾” wide strips
1 Tbsp.            Balsamic vinegar
1 Tbsp.            Butter
1 Tbsp.            Parsley, chopped
8 ea.                Ripe mission figs, cut in half

Place a chicken breast between two pieces of saran wrap on a cutting board and flatten with a meat mallet or the side of a heavy cleaver. Repeat with the other three breasts. Season chicken with salt and pepper. Heat a large non-stick sauté pan over medium high heat and add the olive oil and chicken breasts. Sauté until golden brown on both sides and transfer to a platter.

Add the bacon to the pan and cook until the fat begins to render. Add the onion and cook until the onion begins to soften; add the garlic and season with salt and pepper. Cook until the onions are caramelized. Stir in the flour, lower the heat and cook this “roux” for 5 or 10 minutes to alleviate the raw flour taste.

Turn the heat back up to high. Add the wine and chicken stock, scraping up any browned bits on the bottom of the pan; cook until the sauce is reduced by 1/3 and it begins to thicken. Return the chicken to the pan along with any accumulated juices. Add the radicchio and vinegar, cover and simmer until chicken is cooked through.

Transfer the chicken to a serving platter and whisk the butter into the sauce. Check seasoning and pour the sauce over the chicken. Sprinkle with chopped parsley and arrange the figs around the outside of the platter.

Yield: 4 servings

ZuZu’s Bourbon Smash

6-8 ea.         Fresh mint sprigs
2-3 ea.         Fresh lemon quarters (seeded)
½ oz.            Simple Syrup
2 oz.             Makers Mark bourbon
Splash        Club Soda

Garnish: Seeded lemon quarter and mint sprig
In a pint mixing glass add fresh mint sprigs lemon quarters, and simple syrup; hand press with muddler.
Add bourbon, and then fill mixing glass with ice; add club soda.  Roll mixture twice.  Then transfer contents into double old fashioned glass. Garnish with a seeded lemon wedge and fresh mint sprig

Yield: 1 cocktail