Chicken Breast with Grilled Onion and Portobello Flan

Rich in flavor and brilliantly creative, this recipe for chicken breast is perfectly complemented by a savory flan
Staff Writer
Chicken
Tim Love

Wing-On Chicken Breast

Rich in flavor and brilliantly creative, this recipe for chicken breast is perfectly complemented by chef Tim Love's savory take on flan.  

Click here to see 101 Ways to Cook Chicken

8
Servings
440
Calories Per Serving
Deliver Ingredients

Ingredients

For the flan

  • Eight 1/2-inch slices grilled onion
  • 3 Tablespoons olive oil
  • 1 Tablespoon minced garlic
  • 3 Cups portobello mushrooms, diced
  • 2 Cups red onion, julienne
  • 1 Teaspoon kosher salt
  • 1 Teaspoon cracked black pepper
  • 4 Cups heavy cream
  • 8 Tablespoons egg yolks
  • 1 Tablespoon Game rub

For the chicken

  • Eight 8-ounce wing-on chicken breasts, skin on
  • 1/4 Cup olive oil
  • Kosher salt and cracked black pepper, to taste

Directions

For the flan

On medium high heat in a heavy bottom sauce pan, add the onions, olive oil, garlic, mushrooms, red onions, salt, and pepper. Once the onions become translucent, add the cream to the pan. Bring the cream mixture to a slow simmer, then add the Game Rub and continue to simmer for another 10 minutes.

While this is simmering, whisk the egg yolks together by hand. Slowly add the warm cream mixture into the yolks with a whisk. 

Line eight 4 or 5-ounce ceramic ramekins with more grilled onions. Ladle the cream mixture over the onions, filling the ramekin to just below the rim.

In a 300 degree water bath, bake the ramekins for 1 hour 40 minutes in conventional oven. Allow the finished flan to cool in the refrigerator for 3 hours. After three hours, cut around the edge of each ramekin with a small paring knife, and turn the flan out onto an oven safe plate

Place the flan in a 350 degree oven for 3 minutes before serving

 

For the chicken

Prepare the flan recipe first. 

Brine the chicken for at least 2 hours and for no more than 8 hours. 

Preheat the oven to 375 degrees. 

Score the chicken skin in a diamond-shaped pattern. Brush the skin with olive oil, then season with salt and pepper. Sear the chicken on a hot grill for 2 minutes on each side. When finished, place the chicken breasts on a sheet pan.

Slice the chicken on a bias, and serve immediately with the finished flan. 

Nutritional Facts

Total Fat
35g
50%
Sugar
9g
10%
Saturated Fat
22g
92%
Cholesterol
97mg
32%
Carbohydrate, by difference
21g
16%
Protein
12g
26%
Vitamin A, RAE
188µg
27%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
176mg
18%
Choline, total
19mg
4%
Fiber, total dietary
1g
4%
Fluoride, F
4µg
0%
Folate, total
32µg
8%
Iron, Fe
1mg
6%
Magnesium, Mg
23mg
7%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
176mg
25%
Selenium, Se
13µg
24%
Sodium, Na
507mg
34%
Vitamin D (D2 + D3)
1µg
7%
Water
185g
7%
Zinc, Zn
1mg
13%

Chicken Breast Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Breast Cooking Tip

Make sure to cook chicken until the juices run clear; U.S. chicken supplies are host to salmonella.

Chicken Breast Wine Pairing

Pinot noir, gamay, merlot, zinfnadel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.