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Cooking On The Couch: Wedding Night Menu

NEW YORK (WLNY) -- Chef Geoffrey Zakarian of The Lambs Club & The National has tips for planning the perfect wedding night menu.

Roasted Breast of Amish Chicken with Spring Peas, Mint, and Fennel-Arugula Salad
Serves: 4

2 tablespoons Canola Oil
4 each Amish Chicken Breasts, frenched
2 tablespoons Butter
1 tablespoon Shallots, Minced
1 teaspoon Garlic, minced
1 cup Wild Mushrooms, such as Chanterelles or Porcini
1 ½ cups Fresh English Peas, blanched until tender
16 each Pearl Onions, blanched until tender
1 cup Pea Tendrils
2 tablespoons Mint, finely minced
½ cup Chicken Stock or Jus
As Needed Sherry Wine Vinegar
Kosher Salt
Fresh Cracked Pepper
Fleur de Sel
Fennel Arugula Salad (Recipe Below)

1. Preheat oven to 400F.
2. Season the chicken breasts with salt and pepper on all sides. Heat a large sauté pan over a high flame and add the canola oil. Once the pan oil is hot, add the chicken breasts, skin side down, to the pan.
3. When the skin begins to brown, transfer the pan to the oven and cook until the chicken is half way cooked, about 7 minutes. Flip over the chicken and add the butter with the garlic and shallots. Return the chicken to the oven and complete the cooking for another 5 minutes, or until the chicken is cooked through.
4. Place the chicken on a plate with paper towels to drain and rest.
5. Return the pan to a medium flame and add the mushrooms, peas, and pearl onions. Sauté the mixture for 1 minute and add the pea tendrils and mint.
6. Toss the vegetables together and add the chicken stock and sherry vinegar. Reduce the liquid to a desired consistency and season with salt and pepper.
7. Serve the chicken over the garnish and with the fennel-arugula salad.

Fennel-Arugula Salad
Serves: 4

1 teaspoon Red Wine Vinegar
½ teaspoon Dijon mustard
¼ cup Extra Virgin Olive Oil
1 cup Baby Arugula
¼ cup Fennel Fronds
½ cup Shaved Fennel
¼ cup Mint Leaves
¼ cup Parsley Leaves
¼ cup Tarragon Leaves
Kosher Salt
Fresh Cracked Pepper

8. In a small bowl, whisk together the red wine vinegar and mustard. Emulsify the olive oil into the mixture and season with salt and pepper.
9. In a larger bowl, dress the remaining greens and herbs with the vinaigrette. The quantity you decide to use could me more or less than what the recipe provides, depending on your preference. Season with salt and pepper and serve with the roasted Amish chicken breast.

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