Chef Kevin Nashan’s Grilled Chicken and Brussels Sprouts
Besides a great-looking lawn and backyard, nothing brings people together quite like food. And, there’s nothing better than preparing it in the comfort of your own backyard.
In this episode, Prime Cuts host David Bancroft and guest chef Kevin Nashan unveil a chicken dish you and your guests will love. After all, when’s the last time an Iron Chef Showdown winner (Bancroft) or “2017 Best Midwestern Chef” recipient (Nashan) gave you cooking tips?
Follow these prep and cooking steps to properly replicate Nashan’s grilled chicken with Brussels sprouts, chanterelle mushrooms, egg custard and brown-butter vinaigrette recipe.
• To start, trim and clean your chicken. Then, brine it for approximately two hours to ensure it’s juicy and tender once cooked.
• Heat your grill to 500 degrees and—if you have one—wood-fired oven to 750 degrees. (Nashan opts for a Big Green—not a traditional gas or charcoal grill—for this dish.)
• Before placing the chicken on the grill, be sure to pat it dry. Although a small step, it’s one that Nashan says will make a big impact on how well your chicken caramelizes.
• Place the unseasoned chicken into an iron skillet that’s been pre-heated on your grill. Next, place parchment paper on top of the chicken, and then a small cast-iron skillet—or anything similar that’s handy—on top of the parchment. Applying this downward pressure will help create a flatter, more direct cooking area, as well as better caramelization.
Custard, Sprouts & Chanterelles
• Begin creating your egg custard by whisking together three egg yolks, three whole eggs, parmesan cheese, cream and salt. Once the ingredients reach a custardy consistency, place them in a double broiler to begin gently steaming them as you move to other ingredients.
• Begin preparing your Brussels sprouts by placing half-cut pieces face down in a hot oiled pan. Sprinkle in a dash of salt, and place on a cooktop stove, flipping them once the undersides have begun to caramelize. Add a little butter and place them back on the stove. Once fully cooked, place them in a serving container in preparation for your final dish plate-up.
• Flip your chicken. Add a pat of butter, rosemary, and thyme alongside it in the skillet.
• In the same pan your Brussels sprouts were cooked in, begin roasting the chanterelle mushrooms. Sprinkle them with salt and cook until only a slight color change has been achieved. And, remember to keep your pan super hot, as they’ll become limp if you don’t.
• Once your eggs are velvety, transfer them from the double broiler into a different vessel in preparation for final plate-up. (Nashan notes that shutting off the cooking process helps them take on the polenta-like texture that he prefers.)
• Remove the chicken from the grill—basting it in its own juices as you do—in preparation for your final dish plate-up.
• Prepare your brown-butter vinaigrette by combining brown-butter gravy, chicken stock, cream and a little lemon.
• Prepare your final dish by first placing two large dollops of egg custard in the center of your plate. Then, place vertical cuts of chicken atop of each dollop. Next, add your Brussels sprouts and chanterelles to the plate. Finally, drizzle your brown-butter vinaigrette over the entire plate’s contents.
(Nashan likes to top things off with a preserved Meyer lemon garnish to add a pop of sweetness and fragrance to the finished dish.)
Your end product will be a dish that’s both delicate in taste (thanks to the custardy, velvety eggs, toasted brown-butter vinaigrette, nutty, aromatic mushrooms and caramelized Brussels sprouts), yet offset by the aggressive-tasting Meyer lemons.
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