Mustard Braised Chicken, Warm Shallot relish, Local Corn, Fresh Peas, Sweet Potato Horseradish Purée, Fried Sage

It has been an ok 2016 Father’s Day here in Brooklyn… I’m super homesick - being 900+ miles away from your pop’s on Father’s Day is always tough. But alas, I decided to change things up and make a dish for my old man to hopefully try out one day. So Dad, here’s the bounty from today’s farmer’s market in honor of you! I love you and hope you enjoy this one ;)

INGREDIENTS:
FOR THE MUSTARD BRAISED CHICKEN
1 Whole Chicken cut into 8 pieces
salt and pepper
1 TBSP vegetable oil
3 large shallots diced
4 cloves garlic diced
½ cup whole grain mustard
1 TBSP coriander seed
1 cup dry white wine
1.5 cups chicken stock
1 tsp dried rosemary
2 cloves
1 star anise

FOR THE SHALLOT RELISH
½ tsp apple cider vinegar

FOR THE LOCAL CORN & FRESH PEAS
1 lb fresh peas, shelled
½ cup chicken stock
1 TBSP butter
1 tsp kosher salt
½ tsp ground black pepper
2 ears fresh corn, kernels removed
1 TSBP water

FOR THE SWEET POTATO HORSERADISH PURÉE
4 medium sweet potatoes
3 cloves garlic minced
1 TBSP grated horseradish
1 tsp kosher salt
1 tsp ground black pepper
2/3 cup hot chicken stock
2 TBSP minced chives

FOR THE FRIED SAGE
¼ cup vegetable oil
1 bunch sage

FOR THE MUSTARD BRAISED CHICKEN
Preheat oven to 365F. Rinse and thoroughly dry the chicken inside and out. Break the chicken down into 8 pieces: 2 breasts, 2 thighs, 2 legs, 2 wings. Pre heat a dutch oven over high heat. Season each piece well with salt and pepper. Add in 1 TBSP of vegetable oil to the dutch oven and place chicken in skin side down. Brown on all sides; about 7 minutes per side. Remove par cooked chicken and reserve to a plate. Add in the shallots and sauté over medium heat for 3 minutes. Add in the garlic, whole grain mustard, and coriander seed. Sauté for 1 minute. Add in the dry white wine, bring to the boil, and reduce by half. Add in the chicken stock, rosemary, cloves, and star anise. Ddd the chicken back in, browned skin side up, and bring the mixture to a boil. Once to the boil, remove from heat and place in the center of a 365F oven for 30 minutes. Once finished, remove from oven, and remove the chicken to a plate. Bring the liquid to the boil over high heat. Reduce by half. Strain and serve as a side sauce.

FOR THE WARM SHALLOT RELISH
Remove the cloves and star anise from the strained shallot mixture. Reserve the shallot mixture to a bowl and add in the apple cider vinegar. Serve on the side.

FOR THE LOCAL CORN & FRESH PEAS
Add the peas to a small sauce pan along with the chicken stock, butter, salt, and pepper. Bring to the boil, reduce heat to medium, and simmer the peas until they have softened slightly and the liquid has almost evaporated. Add in the corn and water. Cook for another 3-5 minutes until the veggies are cooked through.

FOR THE SWEET POTATO HORSERADISH PURÉE
Puncture each potato 3-5 times with a fork. Bake the potatoes in a 400F oven for 1 hour. Remove from the oven, halve, and scrape the flesh from the skins. Discard the skins. Add in the garlic, horseradish, salt, pepper, and chicken stock. Puree with a stick blender or food processor. Alternately, you can simply mash with a potato masher. Finish by mixing in the chives.

FOR THE FRIED SAGE
Remove sage leaves from the stalk. Heat the oil over medium high heat in a small sauce pan. Add in the small leaves to test the oil. Once hot, add in the leaves and fry for 2-3 seconds until crisp. Remove to a paper towel lined plate. Use as garnish.