Herb Marinated Chicken w/ Corn Ragu
Ingredients
For the Chicken
- 1 whole roaster chicken (4 lbs) or 2 chicken breasts
- 8 large basil leaves
- 2 tbsp picked thyme
- 2 tbsp flat leaf parsley
- 1 clove garlic
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ cup extra virgin olive oil
- 1 lemon
For the Ragout
- 3 ears of corn (or about 1 cup of corn kernels)
- 1 small yellow onion
- 2 tbsp butter
- basil leaves
How-to
- Bone out chicken to the breasts, thighs and drumsticks. (Save and freeze chicken carcass for stock)
- In a mortar and pestle, combine basil, thyme, parsley, garlic, salt, pepper and olive oil. Grind to make a fine paste. Squeeze in juice of lemon
- Marinate chicken for 10 minutes
For the Ragout
- Take corn off the cob with a sharp knife
- In a medium hot pan, melt butter and saute onion until tender, but no color. Add corn and cook until corn is cooked through (about 4 minutes)
- Slice basil into fine strips and add to corn. Season with salt and remove from heat
Assemble
- Make sure excess oil is off the chicken
- Grill over medium heat (gas or wood). When chicken is cooked, spoon a small pile of corn ragout and plate chicken. Enjoy!