heritage foods
Pasture Raised Chicken with Glazed Baby Carrots by Chef Michael Anthony of Gramercy Tavern, NYC

(Yield: 4 portions)


Carrots, peeled, cut into obliques 2 each
Salt to taste
Pepper to taste
Butter 2 Tbsp
Honey 1Tbsp
Thyme sprigs 6 each
Garlic clove 1 piece
Sherry vinegar 1 t
Water to cover

Brine for Chicken Breast:
Water 1 gallon
Light brown sugar, packed 1 cup
Sugar, granulated 1 cup
Salt 2 cups
Mustard seed 1 Tbsp
Crushed black pepper 2 Tbsp
Garlic, crushed 3 cloves
Thyme 3 sprigs
Bay leaf 1 each
White wine vinegar 1 cup

Pasture Raised Chicken:
Chicken Breast 4 each
Salt to taste
Pepper to taste
Thyme 4 sprigs


For Carrots:
1.Add carrots, salt, pepper, butter, honey, thyme, garlic, vinegar and water to a small sauce pan.
2.heat over a low flame until all the water has evaporated and the carrots are tender
3.Toss carrots in pan to glaze then remove.

To make the brine:
1.Combine all ingredients and bring to a boil.
2.Remove from heat and let cool.
3.Add chicken breasts and submerge.
4.Refrigerate breasts in brine for 24 hours.
5.Remove and pat dry before cooking.

To finish the dish:
1.Preheat oven to 400° F.
2.Season chicken breast with salt and pepper.
3.Heat a large skillet and add olive oil.
4.Sear chicken on all sides until golden brown.
5.Add thyme sprigs to pan. Place in oven and cook for 20 minutes more, turning chicken half way through.
6.Remove from oven and let rest.