Chicken With Mashed Potatoes, Frizzled Parsnips, Basil Oil

Recipe Ingredients

		Parsnips
		Vegetable oil - for deep frying
1		Parsnip - peeled, and
		Cut into thin strips
		Kosher salt - to taste
		Mashed Potatoes
3/4 lb	340g / 11oz	Yukon Gold potatoes - whole, if small,
		Halved if large, peeled
		Kosher salt - to taste
2		Shallots - thinly sliced (medium)
2 teaspoons	10ml	Unsalted butter
1/2 cup	118ml	Well-shaken low-fat buttermilk
		Freshly-ground black pepper - to taste
		Basil Oil
1/2 cup	20g / 0.7oz	Fresh basil leaves - (packed) - blanched
1/4		Olive oil
1		Kosher salt
		Escarole
1 tablespoon	15ml	Olive oil
2		Garlic cloves - chopped
1		Escarole - (abt 1 lb) - cut 1" pieces
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
		Chicken
4		Chicken scaloppini - (6 oz ea)
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Unsalted butter
		Equipment
		An empty 15- to 16-oz can - opened on both sides

Recipe Instructions

Parsnips: In a heavy saucepan, pour enough oil to reach a depth of 1 inch and heat to 360 degrees on a deep-fat thermometer. Fry parsnip strips in batches until golden brown, transferring with a slotted spoon to paper towels to drain. Season frizzled parsnip with salt.

Mashed potatoes: Combine the potatoes with enough salted water to cover by 1 inch in a saucepan and simmer until tender, about 20 minutes. While the potatoes are simmering, cook the shallots in butter in a small nonstick skillet over medium-high heat, stirring, until softened and deep golden, about 8 minutes. Drain potatoes, return to saucepan, and coarsely mash with a potato masher. Stir shallots into potatoes with buttermilk and season with salt and pepper. Place the pot over low heat, with a lid slightly ajar, to keep warm.

Meanwhile, make the Basil Oil: In a blender, puree the basil, oil, and salt. Using a fine-meshed sieve, strain the basil oil and transfer it to a squeeze bottle. Set aside.

Escarole: Heat the oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the escarole in 3 batches, tossing each batch with tongs until wilted before adding the next, and season with salt and pepper. Reduce the heat to medium-low and cook, covered, until tender, about 3 minutes. Raise the heat to high, remove the lid, and cook until most of the liquid has evaporated, about 2 minutes more. Transfer the escarole to a kitchen towel and wring out excess liquid. Return the escarole to the skillet and set aside covered to keep warm.

Chicken: Season the scaloppini with salt and pepper. Heat the oil and butter in a large skillet over medium-high heat. Add the scaloppini and cook, turning once, until lightly browned and just cooked through, about 4 minutes. Transfer the scaloppini to a cutting board and cut them in into 3-inch wide pieces.

Place the empty can on a plate and spoon in some of the mashed potato, top with some of the chicken, and then some of the greens. Repeat to make 3 more layers and press down gently to compact them. Carefully remove the can and make 3 more "towers". Top each tower with some of the frizzled parsnips and drizzle some the basil oil around. Serve immediately.

This recipe yields 4 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C38) - from the TV FOOD NETWORK

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