This recipe was presented by one of the most incredible chefs of our time. Mario Batali faced allegations of sexual misconduct in December 2017, which led to his stepping away from his restaurant business and co-hosting duties on the ABC television show “The Chew.” The allegations resulted in significant professional consequences for Batali, and the removal of his television appearances. Mr. Batali was found not guilty in a Boston court of law .
This is our version of the incredible recipe that incorporates Black Garlic for a stunning eruption of flavour with the every bite
Amazing Chicken Thighs with Black Garlic and Jalapeno Hollandaise sauce all on a bed of Ham&Yam Hash
Description
A medley of savory ham and yam hash forms the hearty base, supporting a succulent blackened chicken thigh. Crowned with a fiery kick of Jalapeño Hollandaise and elevated with the rich, earthy notes of black garlic.
INGREDIENTS
Ham and Yam Hash
Blackened Chicken Thighs
Jalapeno Hollandaise sauce
Instructions
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Chicken Thighs
- With a small sharp knife, remove any bones from the chicken thighs
- Lay the deboned chicken thighs on a plate with skin side up.
- Mix all spices together evenly in a bowl
- Rub blackening spice on only the skin side of the chicken thighs and cure in refrigerator for 15 minutes
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Ham & Yam Hash
- While the chicken is curing, Heat olive oil in large pan at medium heat add butter and Stir until melted .
- Add Yams, Chipotle, cayenne, salt and pepper to pan and fry until soft and golden brown - 10 to 15 minutes
- Add cubed Ham to pan and stir frequently until slightly chard – then reduce to simmer for 5 minutes. Cover pan with lid and turn off heat.
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BACK TO THE CHICKEN THIGHS
- Heat a cast iron pan with grapeseed oil very hot – 390 F. Add chicken thighs skin down and place a second pan on top with some weight to it. Fry until the skins are blackened and reduce heat to medium. Continue to fry for another 5 minutes.
- When the skin side is blackened and crispy, flip over and continue to cook for 15 minutes at low to medium heat. When the thighs are fully cooked remove from heat and let rest while we make the Jalapeno Hollandaise sauce.
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Jalapeno Hollandaise Sauce
- Finely chop the sliced pickled jalapenos.
- Heat a medium-sized pot of water to a boil. Place the eggs into the boiling water and lightly stir for 1 minute. Immediately move under cold running water to flash cool. This will highly enhance the cleanliness of the Yolks and bring them up to room temperature.
- Crack the eggs with your clean hands and separate the yolks in your hands and not the eggshells. This will also ensure the cleanliness of the yolks. Place the yolks into a medium size cold pot.
- Stir vigorously until the yolks are smooth and velvety.
- Fill a similar size second pot 1/3 full of hot water and bring to a lite boil then reduce heat to a simmer.
- Place the egg yolk pot over the steaming pot and whisk the egg yolks vigorously, adding the lemon juice and salt. Keep a very close eye on the consistency of the egg yolks. They will start to thicken as you stir. This is a critical point of not over cooking the egg yolks. It is best to remove from heat and then back to heat several times back and forth as you whisk.
- Once you see a thickened sauce, start to add the butter in small increments. All while stirring vigorously. Then add the juice of pickled jalapenos.
- Now take the pot of boiling water and set it off the heat. Place the finished Jalapeno Hollandaise pot on top of the hot water pot to keep warm.
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Plating
- Place a generous scoop of the ham and yam hash onto a plate. Then place a blackened chicken thigh on top of the hash. Follow this with a generous topping of jalapeno hollandaise sauce. then sprinkle the top with sliced black garlic. Bon a Petite
