Chef Gavin Kaysen’s Pomegranate Glazed Chicken Legs, Creamy Farro, Confit White Onions, Wild Arugula

Pomegranate glazed chicken legs, creamy farro with confit white onions and wild arugula.

Cook along with Chef Gavin Kaysen and learn his tips & tricks HERE

Difficulty: Medium

Time: 45-60 min

Calories: 1110 Fat: 66 g Carbs: 90 g Protein: 37g

Chef Gavin has our hearts, not only with his amazing French restaurant in Wayzata, Bellecour, but because he also knows just how to bring cozy, fall, and beautiful together in this perfectly Midwestern dish that feels EXACTLY like Spoon & Stable. This recipe is built with layered flavors, some not-so-everyday ingredients, and incredibly simple techniques. So, get ready to be inspired by a world-famous chef in your very own kitchen! Oh, we asked and Gavin said Pinot Noir would be magic with this one…so pour yourself a glass and get cooking.

Kaysen

This recipe was designed by local chef:

Chef Gavin Kaysen of Spoon and Stable

Gavin gravitates most toward traditional Heartland dishes—the kind he grew up eating and cooking in Minnesota with his grandma. The chef refined his dexterity in contemporary American fine dining by dedicating time to some of the world’s best restaurants. Later to realize, "there is nothing quite like the frenetic and fleeting seasonality of the upper Midwest to inspire a soulful cook." For Chef Gavin Kaysen, an old soul at heart, this idea beckoned him back home to Minneapolis to open Spoon and Stable restaurant in the North Loop neighborhood in fall 2014.

Ingredients

Pomegranate juice

Balsamic vinegar

Farro

Onion

Chicken Broth Base

Arugula

Parmesan

Heavy Cream

Mascarpone

Butter

Black cardamom pod

Pectin

Chicken legs

Featured Ingredient Partners:

Chicken legs: Hidden Stream Farms - Elgin, MN

Wild Arugula: Rebel Soil - Litchfield, MN

Simmer To stew gently below or just at boiling point.

Julienne To slice into thin strips about the size of matchsticks.

Sear To cook the surface of meat very quickly with intense heat.

Large pot

Medium sauté pan

Medium pot

Step 1: MAKE POMEGRANATE GLAZE

Read through the entire recipe before getting started. Wash and dry all produce. Preheat oven to 400ºF. Place pomegranate juice and black cardamom pod in pot over medium heat; then, simmer until reduced by half, about 1 cup. Reduce heat to low, add balsamic vinegar and pectin; then, stir with a whisk, vigorously, until pectin has dissolved. bring back to a boil for an additional 2 min, remove from heat and set aside. Note: pectin can often form clumps, that's why it's very important to whisk vigorously when adding to your sauce.

Step 2: BEGIN CREAMY FARRO

Peel, then julienne onion. Dissolve chicken broth base in 2 cups warm water. Melt butter in a large pot over medium-low heat. When butter has melted add onions and begin to slowly cook, stirring constantly until onions are translucent but still firm, about 8-10 min. Add farro, chicken broth and heavy cream to pot and stir. Cook for 25-30 min stirring occasionally until farro is tender and most of the liquid has been absorbed. While farro is cooking, begin searing the chicken legs (Step #3).

Step 3: SEAR CHICKEN

Pat chicken legs dry a second time, ensuring they are very dry. Season chicken legs with a pinch of salt and pepper on all sides. Heat 1 Tbsp. oil in medium sauté pan over medium heat-high. Once the oil is very hot add chicken legs to pan and hard sear on one side for 3-4 min. Flip and glaze with pomegranate reduction.

Step 4: FINISH CHICKEN

Transfer to oven and cook for 12-15 min continuing to glaze and flip every 4-5 min. While chicken legs are baking, finish the farro (Step #5). Note: the high sugar content in the pomegranate reduction might cause some smoking, so make sure your exhaust fan is on. USDA recommends cooking chicken to an internal temperature 165ºF.

Step 5: FINISH CREAMY FARRO

Add mascarpone and Parmesan to the farro confit and stir to incorporate. Season with a pinch of salt and pepper.

Step 6: PLATE YOUR DISH

Divide creamy farro between two plates. Top with chicken legs and spoon a little extra glaze on top of each leg. Finish with arugula on top. Enjoy!