In the Kitchen: Pan-roasted chicken with black garlic

Discover Newport has brought in White Horse Tavern’s Chef Richard Silva to make pan-roasted chicken breast.Ingredients:

2 ea 6 oz Antibiotic and Hormone Free Chicken Breasts

4 garlic cloves

2 tbsp yuzu juice (or lemon)

2 Tbsp Sea Salt

1 tsp sugar

1 qt water

1/2 cup shelled Favas

1/2 lb RI Mushroom Blend

4 ears corn

1 or heavy cream

1 Tbsp herb blend (parsley, thyme, rosemary)

1 tbsp Sugar

Salt and pepper to taste

1 cup Parisienne Gnocchi or your Favorite Gnocchi

Unsalted Butter

Black Garlic PureeSteps:

Combine the garlic cloves, yuzu, water , salt and sugar and bring to a simmer. Shock and chill with ice and brine the chicken breasts for 24 hours.

Roast the corn on the cob, cool, and cut off the cob. Add to a small sauce pan with the heavy cream, tbsp of sugar, salt and white pepper and simmer until cream reduces by a third. Puree smooth in a blender and set aside

Pull the chicken from the brine and pat dry. Place the chicken, skin side down on a thick baking tray with a little olive oil and roast for 14 minutes at 400 degrees or until cooked through but moist.

Coat the mushrooms lightly with salt, pepper and olive oil and roast with the breast, or until the mushrooms are tender but slightly crispy

Brown the gnocchi in unsalted butter until golden and add the Favas.

To plate, spoon the corn Puree in the center of the plate. Neatly arrange the gnocchi, Favas and mushrooms in the center of the Puree. Slice the chicken lengthwise in two pieces. Arrange them on top and garnish with pea tendrils and black garlic Puree.