BASIL CHICKEN HASH

As I may have said before, I like to entertain at brunch. The food can usually be prepared in advance and popped into the oven at the last minute (although this one cannot), leaving me free to visit with my guests while they enjoy their Bloody Marys. Here's a recipe from Ina Garten that I've always wanted to serve for brunch but have to admit I haven't. But it remains in a folder next to the stove where I keep things I want to try. Just in case you think of hash as made of leftovers, or low-rent, remember that Truman Capote served it at his famous White Party at the Plaza all those years ago, albeit perhaps wanting to contrast his glittering guests with this humble food. But humble needn't indicate boring. This is really good.

The recipe describes a way to cook chicken that is good for any dish, not just this one. Instead of leaching out all the flavor by poaching - and then adding it back by using white wine, or whatever - in this method, the bones add flavor and the skin bastes the meat as it cooks. Okay, so a few more calories. But who cares, if you're achieving great flavor? I write a blog on losing weight but I always cook my chicken in this fashion. And breasts with bone-in and skin-on cost less than boneless ones at the grocery store.

Sometimes I substitute thyme for the basil, just scattering it over the breasts rather than forcing it under the skin. Either way, the result is delicious.

BASIL CHICKEN HASH

serves 4

 

2 whole (4 split) chicken breasts, bone-in, skin-on

16 fresh basil leaves

olive oil

kosher salt and freshly ground black pepper

6 T unsalted butter, divided

2 lb. boiling potatoes, peeled and large dice

2 red onions, chopped

3 garlic cloves, minced

2 t fresh thyme leaves

1 t paprika

1 T tomato paste

4 minced scallions, white and green parts

1/4 C chopped fresh parsley, either kind

 

sour cream, shredded Cheddar and sliced lemons, for serving

 

1. Preheat oven to 350.

 

2. Place the chicken breasts  on a baking sheet. Loosen the skin from the middle of the meat with your fingers, leaving the sides of the skin attached. Place 4 basil leaves under the skin of each breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is  lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken into large diced pieces and set aside.

 

3. Melt 4 T butter in a large sauté pan. Add the potatoes and onions, 1 t salt and 1/2 t pepper, and sauté over medium heat for about 10 minutes, until evenly browned and cooked through. (If you want a crust on the potatoes, leave them alone for a minute or two before turning.)

 

4. In a separate skillet, melt the remaining 2 T butter. Add the peppers, garlic, thyme, paprika, tomato paste, 1 t salt and 1/2 t pepper and sauté over medium heat for about 5 minutes, until the edges of the peppers are seared.

 

5. Add the reserved chicken and pepper mixture to the potatoes and heat through. Add the scallions and parsley, toss together and place on a serving platter.