Chickenbreasts
withblackpepper
andpeanut
butter gravy
SERVES 4“Thetasteofcrispy-skinned
pan-roastedchickenwith
pangravywillnever,ever
getoldforme.”Startthis
recipe a day ahead.4 250gmskin-on,bone-in
chickenbreasts
1 tbspcanolaoil,orasneeded
5 thymesprigs
¾ cupflat-leafparsleyleaves
½ cupmintleaves
¼ cupshelledrawpeanuts
(about100gmintheshell),
roughlychopped
4 tspcold-pressedpeanutoil
1 tsplimejuice
Coarsefinishingsalt
GRAVY
¼ cupveryfinelydiced
sweetonion(seenote)
1½ tbspplainflour
½ cupmilk
½ cupchickenstock
¼ cupplus2 tbspsmooth
peanutbutter
1 tbspplus2 tspcold-pressed
peanutoil
1 tsplimejuice
¾ tspfreshlyground
blackpepper1 Liberallyseasonthechicken
breastswithseasalt,placeona
racksetovera non-reactive
bakingdishandrefrigerate,
uncovered,for 24 hours.
2 Thenextday,remove
chickenfromrefrigeratorand
leaveatroomtemperaturefor
30 minutesbeforecooking.
Preheattheovento175°C.
3 Heatcanolaoilina
largecast-ironskilletover
medium-highheatuntilit
shimmers.Patchickenbreasts
drywithpapertowelsand
seasonliberallywithfreshly
groundblackpepper.Place
chickenbreastsintheskillet,
skin-sidedown,andsearuntil
skinis goldenandcrisp(about
4 minutes).
4 Addthymesprigstothe
skillet, turn breasts over,Raisedinrural
Virginia, SeanBrock
hasbeeninvolved
intherepatriation
oftheSouthern
pantryandcuisine
formore thantwo
decades. Hisfirst
cookbook,Heritage,
publishedin2014,
isaNewYorkTimes
bestseller.