Crispy Basil Skinned Chicken Breast with Peach Pink Peppercorn Compote
Russell Kool - Hillsboro
4 Foster Farms chicken breast halves, bone-in and skin on
12 basil leaves
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground cloves
1 tsp freshly ground black pepper
2 ¼ tsp salt, divided
5 tbls olive oil, divided
2 tbls unsalted butter
1 red onion, halved and thinly sliced
2 Oregon peaches, peeled, cored and cut into ¼” wedges
1 tsp pink peppercorns, pulsed in spice grinder
1 tbsp sugar
¼ cup rice wine vinegar
¼ cup orange juice
1 tsp cornstarch
¼ cup water
Preheat oven to 400 F degrees.
Under the skin of each chicken breast, place 3 whole basil leaves. Combine coriander, cumin, clove, pepper and two teaspoons salt in small bowl. Rub spice mixture thoroughly on both sides of chicken breasts and set aside.
Prepare peach compote by warming two tablespoons of olive oil in a medium pot over medium-high heat. Add butter and red onions cook, stirring, for 5 minutes over medium heat. Add peaches and pink peppercorns; sauté for 2 minutes. Add sugar and rice wine vinegar; cook over medium heat for about 5 minutes, or until peaches are soft.
In small bowl, combine orange juice and cornstarch. Add to peach mixture and continue cooking over low heat for about 10 minutes, until peach sauce begins to thicken. Remove from heat, stir in remaining salt and set aside.
In a non-stick frying pan over medium-high heat, warm remaining olive oil. Place chicken in pan, skin side down, and cook until light golden brown, approximately 5 minutes. Turn chicken, add water to the pan and place in hot oven. Cook approximately 40 minutes, or until chicken is done throughout. Remove chicken from pan and let rest 2 minutes. Serve with peach peppercorn compote on the side.