Bobby Flay's Bar Americain Cookbook - Bobby Flay [40]
Serves 4
Black Pepper Vinegar Sauce
¼ cup plus 2 tablespoons Dijon mustard
3 tablespoons honey
¼ cup rice wine vinegar
2 teaspoons freshly ground black pepper
1½ teaspoons kosher salt
⅓ cup canola oil
⅓ cup extra virgin olive oil
Chicken
1 (4-pound) whole chicken, excess fat trimmed, rinsed and patted dry
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
Green Chile Spoonbread
1. To make the sauce, whisk together the mustard, honey, vinegar, pepper, and salt in a medium bowl. Combine the canola and olive oils and then slowly add to the mustard mixture, whisking until emulsified. Let sit at room temperature while you prepare the chicken, or cover and refrigerate for up to 2 days. Bring to room temperature before serving.
2. Brush the entire chicken with the oil and lightly season inside and out with salt and pepper. If desired, cold-smoke the chicken for 20 minutes.
3. Preheat the oven to 450°F.
4. Put the chicken, breast side up, on a rack set inside a large roasting pan. Roast the chicken until it begins to turn light golden brown, about 20 minutes. Reduce the heat to 350°F and continue roasting until an instant-read thermometer inserted in the thickest part of the thigh reads 155°F, about 1 hour. Remove the chicken from the oven, tent with foil, and let rest for 15 minutes before carving.
5. Drizzle some of the sauce onto a large platter, top with the carved chicken, and place the spoonbread on the side. Serve extra sauce on the side.
SMOKED CHICKEN POT PIE
SWEET POTATO CRUST
One of my goals with the cuisine at Bar Americain is to re-create the classics of French brasserie cuisine with the best of America’s ingredients. The other is to put my spin on those dishes that make up this country’s culinary heritage. This dish is a perfect example of the latter. Chicken pot pie … could it get any more authentically American than that? It’s warm, comforting, and, in this case, super flavorful and beautiful to boot. I opt for a flaky, golden-orange sweet potato biscuit crust that opens up to reveal a garlic- and onion-scented cream sauce studded with juicy chicken, tender vegetables, and flecks of parsley. We make this dish with smoked and roasted chicken at the restaurant, and I love the extra layer of flavor that cold-smoking adds. If you are up to it cold-smoke the chicken and skip the chipotle in adobo puree or smoked paprika, which approximate that smokiness in the recipe.
Serves 6 to 8
Sweet Potato Crust
1 large sweet potato
3¾ cups all-purpose flour, plus more for shaping
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ pound (2 sticks) unsalted butter, cut into pieces, chilled
1 large egg
½ cup whole milk
2 large eggs, beaten with 3 tablespoons cold water
Pot Pie Filling
4 tablespoons (½ stick) unsalted butter
1 medium Spanish onion, finely diced
3 cloves garlic, finely chopped
¼ cup all-purpose flour
1 quart whole milk, heated, or more if needed
¾ pound cremini mushrooms, quartered and sautéed in canola oil until golden brown
2 turnips, peeled, cut into medium dice, blanched, and drained
2 carrots, cut into matchsticks, blanched, and drained
1 cup frozen pearl onions, preferably half red and half white, blanched, and drained
1 cup frozen peas, blanched and drained
1 (3-pound) roasted chicken, shredded
2 teaspoons pureed canned chipotle chile in adobo or 2 teaspoons smoked sweet Spanish paprika
Kosher salt and freshly ground black pepper
¼ cup coarsely chopped fresh flat-leaf parsley
1. To make the sweet potato crust, preheat the oven to 375°F.
2. Prick the sweet potato several times with a fork, place on a baking sheet, and roast in the oven until soft, about 45 minutes. Remove from the oven and let cool slightly. When cool enough to handle, halve the potato lengthwise and, using a small spoon, scrape the flesh into a medium bowl; discard the skin. While the potato is still hot, mash with a potato