INGREDIENTS:
4 chicken breasts, wing attached, skin on
4 oz. vegetable oil
6 cloves garlic, thinly sliced
½ cup dry white wine
2 cups chicken stock
1 large carrot, julienned
10 white button mushrooms, sliced and sautéed
1 small white onion, cut in medium dice and caramelized
¼ cup peas
4 oz. cold butter, cut into pieces
1 tsp. fresh thyme, chopped
1 tsp. fresh parsley, chopped
4 sprigs fresh thyme (for garnish)
½ cup honey-cured bacon, cut in large dice and rendered
METHOD:
1. Preheat oven to 350º.
2. In a sauté pan large enough to fit all 4 breasts without crowding, heat vegetable oil until smoking.
3. Season breasts with salt & pepper and sauté until golden brown on both sides (about 2-3 minutes per side).
4. Remove breasts, place on a baking sheet. Finish cooking them in the oven, about 10-12 minutes.
5. While breasts are in the oven, turn sauté pan flame down to medium. Remove all but 1 oz. of oil and add the sliced garlic. Cook until garlic softens and turns translucent, about 30 seconds. Add the bacon.
6. Add white wine and reduce until almost all liquid has evaporated.
7. Add vegetables and chicken stock. Bring to a boil and reduce liquid by 25 percent. Add the cold butter piece by piece until fully incorporated and sauce is shiny.
8. Season the sauce with salt & pepper to desired taste and add the chopped thyme and parsley.
9. Divide sauce and vegetables onto 4 plates and place 1 chicken breast on top of each.
10. Garnish with the thyme sprigs.