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There is never a dull moment in Chef Patrick Connolly's kitchen, from knives to techniques, Connolly has it covered. MKS ...
Design knives are blades of style. Watch Chef Connolly slice it up for a special dish of chicken, artichoke hearts, and herbs.
For more tips, tricks and techniques, check out BehindtheBurner.com!
Tags:How to Make Chicken and Artichokes,Chicken and Artichokes,artichoke,Behind the Burner,Bobo,Chef Patrick Connolly,chicken,Divya Gugnani,herbs,new york city
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Divya Gugnani: Hi, I am Divya Gugnani, and welcome to Bobo where this James Beard award-winning chef creates Pan European Cuisine in a Cossie Clubhouse atmosphere. So let us go behind the burner and meet the chef. We are here with the chef Patrick Connolly. Patrick what are you making for us today.
Patrick Connolly: We are going to make a roasted chicken breast with some braised artichokes, some roasted shiitake mushrooms and a garlic and parsley sauce.
Divya Gugnani: Let’s get started.
Patrick Connolly: Okay, We’ll start with the artichokes, where you just want a kind of pull back on it and let it snap off with the bottom of the leaf there.
Divya Gugnani: I am finding this very interesting because I remember my method of taking my knife and carefully going around the artichoke line by line.
Patrick Connolly: Right, this is not barrier, this is the first step. So you want to get about that point and then cut down right down here is where the choke begins, just take the flower off okay, and I then I cut there like I do with paring knife I just start to work around.
Divya Gugnani: Here we go.
Patrick Connolly: yeah, of course you get the dark green out, and they are pretty volatile in terms of how quickly they oxidize. So, we have our artichoke pretty much churned, we are going to make a quick work of this choke, go round the inside of it, and scoop it out. Take a lemon, it’s just like an added step I like to do, squeeze it right in a cup and then rub it in and then just go all around the lemon juice.
Divya Gugnani: To preserve that color
Patrick Connolly: Just to preserve the color just like that one added step as I mentioned just make a nice acidulated water and drop your artichoke in there, you see it comes and floats at the top just a bit of it sinks up.
Divya Gugnani: Right, you got to fill that oil up.
Patrick Connolly: So, you just put a little bit of oil on the top and its just have to be olive oil to any kind of oil, that will sort a coat that top layer so that it does not going to the artichoke.
Divya Gugnani: So we got our fennel going.
Patrick Connolly: We’ve got the fennel going there.
Divya Gugnani: And you got the red onion.
Patrick Connolly: Put them at the back of the head. These are little Thumbelina carrots and they are really fruits, something like this will be using for main purpose stock, you don’t have to use fancy carrots but this is where we had find around so.
Divya Gugnani: So I notice you have got this amazingly fine sliced going on and that have been from mainly extra sharp knife and also extra good knife.
Patrick Connolly: Right.
Divya Gugnani: And your knives of choice are,
Patrick Connolly: My knife of choice is the called the MKS design that comes from Phentermine in Cambridge, Massachusetts. So, we are going to start with the pretty generous amount of olive oil and a pan here depending on how much you are doing. Okay, am just going to sweat these vegetables, so we have our mira qua nice and sweated here, we are going to take our artichoke.
Divya Gugnani: Well preserved
Patrick Connolly: Well preserved and hit it with a little bit of chicken stake. Now generally in a restaurant you have a lot of pots but you have no lids so we do what we call the Kartush, we take a piece of parchment paper and we fold it half, then we fold it half again and this here this is your center, okay.
Divya Gugnani: Right.
Patrick Conolly: So you roll it cone, mark it here where the rim is, cut it there and then cut it here and that’s how a little vent in the center. So there you have, and it is perfect thanks for the measurement and then next we go back on the stove. So, we have chicken breast here, seasoned skin and we also in chicken, any kind of meat that tapers from one end to the other, which is thicker on one end go little bit heavier on the seasoning on the thicker end.
Divya Gugnani: Got some aromatics?
Patrick Connolly: Yeah, just put a little bit of fresh herbs in there so as the skin is getting nice and crispy I am just putting a little butter in there and letting the flavor of the herbs come in, put my chicken and then kind of base, now we are going to put in the oven, we are going to start with our garlic parsley sauce which is with the double cream puree with the garlic that was blenched three times.
Divya Gugnani: Your fancy garlic technique.
Patrick Connolly: They all go into a bowl, bowl of similar size, start to blast the garlic, the sugar from the garlic sticks inside the bowl which then tears the skin off.
Divya Gugnani: So, Patrick I feel like I am eating in someone’s dining room.
Patrick Connolly: That’s the whole point.
Divya Gugnani: And I have a just lovely dish in front of me, so you want to tell us about it.
Patrick Connolly: Yeah, so okay we have our roasted chicken breast where we slowly crisped the skin and then finished it off in the oven with some saute shiitake mushroom, some braised artichokes, and a garlic parsley sauce.
Divya Gugnani: The chicken is so juicy, it’s cutting through so easily with my fork and knife.
Patrick Connolly: Sure, no need a steak knife.
Divya Gugnani: You don’t need a steak knife? You know what’s so delicate and beautiful about this dish is that aroma and the flavor of the sherry.
Patrick Connolly: It complements the earthiness of the mushroom and but also lifts it up, this is a very like comforting dish but not very as-it-forward, so it just brings it up a little bit, makes a nice and bright.
Divya Gugnani: So thank you Patrick so much for this delicious meal parade with a beautiful reasoning, cheers and thanks for having us. Behind the burner members can enjoy this exclusive opportunity to purchase chef Patrick Connolly’s favorite knives from MKS design. Stay tuned to behind the burner where we give you the tips, tricks and techniques that are lighting in the culinary world on fire.