Level 2

 

 from Bruce Sherman of North Pond Restaurant (Chicago)

Yields 4 servings

 

 

This recipe is pure metamorphosis. Instead of shredding yesterday’s grilled chicken, you puree them into herb-flecked chicken patties. And instead of reheating limp and slightly liquified roasted veggies, you pureé them into a gorgeous, coral-colored red pepper sauce that gets drizzled, hot, over the chicken burgers.

 

½ grilled or roasted chicken, skinned, bones removed

2 cups cubed cooked potatoes

1 clove roasted garlic or 1/2 tsp. cooked garlic

1 Tbsp. whole-grain mustard

1 tsp. salt

   Freshly ground pepper

½ cup roasted/grilled vegetables (such as bell peppers, chilies or red onions, cut in 1/4-inch dice)

¼ cup chopped fresh herbs (such as parsley, basil or chives)

2 Tbsp. each: peanut oil, chilled butter

1 tsp. lemon juice

 

 

1.       Heat oven to 325 degrees. Cube half of the chicken; set aside. Pureé remaining chicken, ½ cup of the cooked potatoes, garlic, mustard, ½ teaspoon salt and pepper to taste in a food processor. Transfer to a mixing bowl.

2.       Mix in the cubed chicken, diced vegetables and 2 tablespoons of the berhbs. Form mixture into 4 patties, about ¾-inch thick. Heat 1 tablespoon of oil in an ovenproof skillet over medium-high heat. Cook patties until brown, about 2 minutes per side. Transfer to oven. Bake until crisp and heated through, about 7 minutes.

3.       Heat remaining tablespoon of oil in a heavy skillet over medium-high heat. Add remaining potatoes. Cook without stirring until crusty, about 2-3 minutes. Turn potatoes; cook until browned, 2 minutes. Add remaining ½ teaspoon salt, and pepper to taste. Stir in the butter, lemon juice and remaining 2 tablespoons of herbs.

 

 

 

1 bottled roasted red pepper, drained

¼ cup chicken broth or water

1 Tbsp. each: balsamic vinegar, chilled butter

½ tsp. salt

    Freshly ground pepper

 

1.       Combine the roasted pepper, chicken broth, balsamic vinegar, butter, salt and pepper to taste in a food processor; puree. Place the warm patties on top of roasted potatoes; drizzle with red pepper sauce.