• 1 organic, 3 lb chicken, broken down (breast, leg, thigh, all skin on/bone in)
  • 3 medium sized Yukon gold potatoes
  • 4 garlic cloves
  • 1/2 lb haricots verts, cleaned
  • 1/2 cup + 1 tbsp extra virgin olive oil
  • 2 tbsp white wine
  • 1 shallot, minced
  • 1 sprig rosemary
  • 3 sprigs fresh thyme
  • 1 cup dark chicken stock
  • kosher salt, as needed
  • fresh ground black pepper 

Method for Olive Oil Whipped Potatoes

  • Peel and cut Yukon potatoes into quarters. Place into a medium size sauce pan and cover with cold water. Add 2 tbsp kosher salt to water. Bring to a boil, simmer until fork tender.
  •  Strain potatoes then add potatoes back into the pot with the flame on low allowing excess moisture to evaporate.
  • Once potatoes appear dry, use a food mill or ricer to puree potatoes.
  • At this point you will season with 1 ½ tsp kosher salt, 6 cracks fresh pepper, and 4 tbsp extra virgin olive oil.
  • Whip the potatoes with a rubber spatula. 

Method for Chicken

  • Season all sides of the chicken with kosher salt and fresh pepper.
  • Preheat large, heavy duty sauté pan over medium heat.
  •  Add 2 tbsp extra virgin olive oil to the preheated pan.
  • Gently add chicken skin side down, reduce heat to low-medium.
  • Allow to cook skin side down for 8-10 minutes. Skin will appear crisp, golden brown.
  • Then flip all the chicken, continue to cook flesh side down.
  • Add 1 tbsp extra virgin olive oil, 2 garlic cloves (smashed), 1 sprig rosemary, 3 sprigs fresh thyme, 1/3 tbsp shallot. Lower the flame to low, occasionally basting chicken with oil and aromatics.
  • After 6-8 minutes, check internal temperature of breast to see if it reached 155 degrees. Once it reaches 155 degrees, shut off heat and allow chicken to rest 5-7 minutes until carry over cooking temp reaches 165 degrees.
  •  Remove chicken and pour off excess oil, leaving herb and aromatics in the pan. Add 1 cup chicken stock and reduce by 80%.

Method for Haricots Verts

  • In boiling, salted water, blanch cleaned haricots verts for 3 minutes. Drain and shock in ice water to stop the cooking process. Once completely chilled, drain and let dry. Reserve.
  • In a large sauté pan over medium high heat, add 2 tbsp olive oil. Add remaining shallot and 2 cloves minced garlic. Sauté until softened, 2-3 minutes.
  • Add reserved haricot verts to the pan. Sauté for 2 minutes. Finish off with 2 tbsp white wine and continue to cook until wine has reduced. 
  • Season with kosher salt and pepper. 

To Assemble

  • Remove the bone from the chicken thigh.
  • Place ¼ cup of whipped potatoes onto the center of the plate.
  • Top with a small bunch sauteed haricots verts.
  • Then, add one breast, one de-boned thigh and one leg.
  •  Lastly, drizzle 2 tbsp of natural jus over the chicken.