Local Farm Chicken Breast, Vadouvan Carrots, Bulghur Golden Raisin Gremoulata
One breast of chicken per guest, seasoned well with fresh rosemary, parsley and thyme. Rub skin with salt and pepper
and sear in cast iron pan until golden brown on both sides. Place whole pan with chicken in oven at 350 degrees for
approximately 10 minutes, remove carefully and place back on medium heat. Add 2 oz whole butter and juice of half
a lemon and poele while butter is foamy, about 5 minutes. Remove from heat, check for doneness and allow to rest
before service.
Vadouvan Spice
See recipe or purchase from www.Le-Sanctuarie.com
Carrot Puree
4oz per portion, yields almost 32 oz
12 carrots
1 onion
1 stalk celery
1 plug of ginger
16 oz carrot juice
16 oz orange juice
Salt and pepper
2 oz vadouvan spice
1 oz sour cream
Season with salt and pepper, cook carrots with onion, celery, ginger and juice until soft and liquid reduced to ¾ of
original amount. Add vadouvan spice and blend smooth. When heating for service, adjust seasoning if necessary and
add sour cream squeeze of lemon.
Bulghur Gremoulata
2 oz per portion
Cook bulghur in apple juice, 2 parts liquid to one part bulghur
Allow to cool at room temp and add zest of orange, golden raisins, and fine chiffonade cilantro. Extra virgin olive oil and
salt and pepper.
Chef John Brand 