I know it’s been a long time since I’ve updated my blog.  I create specials everyday but I just haven’t had an opportunity to write.  Hopefully, I’ll make up for lost time in the next couple of weeks. 

For today’s special I made Pan Roasted Chicken with Spanish Chorizo Potato Puree, Sauteed Spinach with Salsa Verde and Lemon Olive Oil Essence.

At the restaurant, we serve a half of chicken, which includes the breast meat as well as the thigh and leg, but we bone the leg and leave the skin on while roasting.  The skin keeps the meat moist, imparts a richer flavor and offers both light and dark meat.

To make the Spanish Chorizo potato puree, peel and largely dice Yukon gold potatoes and add to cold water, along with plenty of salt.  Bring potatoes to a boil and cook until fork tender.  Drain potatoes really well and pass through a food mill.  Add roasted garlic puree, hot heavy cream, melted butter, salt and pepper to taste and set in ban marie to keep warm.  Meanwhile, remove the casings from Spanish Chorizo (you can also use Mexican Chorizo) and dice and cook slowly until the fat is rendered.  Strain the chorizo, reserving the fat in a separate container, keep warm and set aside. 

The difference between Spanish Chorizo and Mexican Chorizo is that Spanish chorizo uses smoked pork, while Mexican Chorizo uses fresh pork.  Both are highly seasoned with garlic, chili powder and other seasonings and are piped into pork casings.  Mexican Chorizo crumbles easily and can be cooked to a very fine consistency, while Spanish Chorizo is usually diced or sliced and remains a prominent element in the dish. When I cook chorizo or any type of sausage I always remove the casings prior to cooking. 

To make the Salsa Verde, bring a pot of water to a rapid boil and add lots of salt.  Remove the leaves from bunches of parsley, basil and cilantro and add the leaves to the boiling water for about one minute.   Strain and immediately immerse into an ice bath until cool and then strain again.   Meanwhile, either pan roast or oven roast sliced almonds until fragrant and set aside to cool.  In a blender or food processor add herbs, roasted almonds, chopped garlic, chopped shallots, crushed pepper flakes, freshly ground cumin, and a small amount of water and blend until somewhat smooth.  Scrape down the sides and while the he machine is running, slowing add a combination of extra virgin olive oil and canola oil and finish with lemon juice, lime juice, champagne vinegar, honey and salt and pepper to taste. 

To roast the chicken, pre-heat the oven to 450 degrees.  Season chicken with salt and pepper and pan-sear in a hot saute pan with canola oil for approximately 2–3 minutes until golden in color.  Turn chicken over and cook for another minute and then place in the oven for about 10 minutes until juices run clear (turning once during cooking).  Re-heat the potato puree in a saute pan with a small amount of chorizo oil and add rendered diced chorizo and mix thoroughly.  Meanwhile, saute fresh spinach with a small amount of olive oil, chopped garlic, salt and pepper. 

To finish, spoon chorizo potato puree on the plate and top with sauteed spinach.  Place roasted chicken on top and spoon the salsa verde over the chicken.  Finish with a drizzle of lemon olive oil essence, (which is olive oil steeped with lemon zest) and sprinkle with chopped parsley and chervil.  Enjoy!!