So, it’s a typical Sunday morning and I’ve been thinking about how everyone was at the St. Paddy’s Day parade yesterday, except for me. Scranton has the second biggest parade in the country and many of my friends young and old…have attended and had a grand old time. I stayed home, worked on my yard and house…thought about what I could make for all of you that would be in honor of our lovely Irish holiday.
I spent a summer in Ireland in 1999 and attended Trinity College in Dublin. As you can imagine, potatoes are a staple there. I wanted to be a little healthier, since I knew I’d be making herb biscuits as well, so I decided to use sweet potatoes instead. Orange and green look so vibrant together on the plate and that was going to be my goal. I would use a carrot, ginger and dill sauce with texture and the kick of whiskey. Wholegrain mustard is also a tantalizing addition to the top of each chicken breast. When it cooks, it forms a lovely, salty crust that pops in our mouth, as whole grain beads of mustard to…releasing all of its salty, almost wine like tastes as each one pops in my mouth and during the cooking process.
I use a mandolin to slice the carrots for the sauce and for the sweet potato and leeks. Since sweet potatoes are hard in texture, it slices thinly and easily into the glass oven safe container. Since the sweet potatoes are so thin, I cook them together with the leaks for only about 20 minutes. They cook well together and they both sweeten up at the same time. The carrots form a lovely textural sauce that compliments each part of this dish.
The herb biscuits have a fresh softness inside and a crusty outside and colorful in every way. Enjoy them with some Irish butter…or regular butter…either way works 😉
I hope you enjoy this meal as much as I enjoyed sharing it with you. Happy St. Paddy’s!!!!
Ode to Ireland – Mustard Crusted Chicken w/Carrot Ginger Whiskey Sauce & Sweet Potatoes w/Leaks & Shamrock Herb Biscuits
3 skinless chicken breasts
3 tbsp whole grain mustard
1/2 tsp ground pepper (to put on chicken breasts)
2 sweet potatoes (peeled & sliced thinly using a mandolin)
1/2 leek (white part thinly sliced using a mandolin)
2 tbsp butter (cubed)
salt & pepper
4 carrots (sliced thinly using a mandolin)
3 tbsp ginger (cut thinly into coins)
3 tbsp butter (cubed)
2 tbsp Irish whiskey
1/2 cup chicken broth
salt & pepper to taste
1/4 cup dill (fronds for decoration and chop some to put into carrot sauce)
2 tbsp chopped parsley (garnish on top of chicken and meal)
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp sea salt
1/4 tsp ground black pepper
2 tbsp chopped parsley
2 tbsp chopped dill
2 tbsp salted butter
2 tbsp almond milk
Need – mandolin, food processor, shamrock silicon tray, nonstick aluminum foil
Preheat oven to 375 degrees. On an oven tray, cover it with foil and place the 3 chicken breasts on it. Take a tablespoon of whole grain mustard and cover each chicken breast with it. Add some a pinch of pepper on each breast. Put it in the oven for about 40 minutes.
Peel and slice the sweet potato and place in an oven safe dish. Slice the leeks thinly and place in a bowl with water, swirl around and make sure all of the sand is out of them. Rinse them off, pat them dry and place into the dish with the sweet potatoes. Season with salt and pepper and mix. Add the butter cubes on top and bake in the oven for about 20-25 minutes.
Slice the carrots thinly, then slice the ginger in coins thinly, add whiskey, chicken broth and place in a baking dish. Add salt and pepper to taste and the cubed butter on top. Mix and place in the oven for about 30 minutes. When it is finished cooking, place in a food processor to puree. Add some dill to top it and you can also chop some to add into he carrot ginger whiskey sauce.
To make the biscuits, add the flour, baking powder, sea salt, pepper, parsley, chopped dill, butter, egg and almond milk and combine together. Cut this mixture into 12 pieces and place in the shamrock silicon molds. If you do not have the molds, just roll them into a ball. Bake in the oven at 375 for about 10 minutes or you can use the toothpick test (put a toothpick in the biscuit and make sure it is clean when it comes out, then it is done).
Plate the sweet potatoes, leeks, mustard crushed chicken and adorn the carrot sauce on top of the chicken, then put some on the side. Place the fronds of the dill on top as well as the chopped parsley.