This is where it all began. This is the very first recipe posted on Dash of Savory. July 17, 2012 was the beginning to my blog.
Roasted Chicken with Red Thai Curry Beurre Blanc was such a hit that I was practically forced to create my website. Not that I’m complaining. This has been the most incredibly fun year. I’ve been able to showcase my creativity through my food and share all my favorite at-home recipes with everyone. So it could not be more fitting to remake and repost this recipe today. Happy Anniversary to me and thank you to everyone who has followed and supported me in my first published year. Here’s to many more recipes and much more food porn. Cheers!
Beurre blanc means “white butter” in French, this is a very classic butter sauce with a twist. Although, I doubt the French ever thought to combine Thai flavors into their cuisine. The Thai curry is subtle yet adds the right amount of spice and flavor to the beurre blanc.
This recipe requires 2 sticks of butter!!! GASP! Yes 2 sticks. This is a decadently delicious meal, no skimping on the calories or the flavor. This is not a diet meal, this is an anniversary meal, this is a splurge for an explosion of flavor meal, there is no other way…Butter, fat, salt, it all means flavor.
I’m sorry, I’m not sorry, but every bite of this meal is worth the 5 hours on the treadmill.
This creamy and buttery dish adds some big flavors to a very basic roast chicken. Serve with your favorite rice pilaf and veggie.
Roasted Chicken with Red Thai Curry Beurre Blanc
Ingredients
- 3-4 pounds Chicken Breast and Thighs, boneless and skinless
- Kosher Salt and Black Pepper, to season
- 2 tablespoons Olive Oil
- 1 whole Shallot, chopped
- 4 cloves Garlic, minced or grated
- 1 cup Dry White Wine
- 1 whole Lemon, juiced
- 2 tablespoons Red Curry Paste (I used Thai Kitchen)
- 2 sticks Cold Butter, cubed
- 1/2 teaspoon Garlic Salt
- 2 tablespoons Basil, chiffonade
Directions
- Step 1 Preheat oven to 350 F. Season chicken breasts and thighs with salt and pepper. Heat the oil in a medium pan over medium high heat. Add chicken and cook, 4 minutes each side until golden.
- Step 2 Place chicken on a sheet pan and in the oven to finish cooking it in the preheated oven for 15 minutes or until internal temperature of the chicken is 160 degrees F. Remove chicken from the oven and cover with foil to rest until ready to serve.
- Step 3 In a separate skillet add chopped shallot, garlic, white wine and lemon juice. Bring to a boil and reduce wine by half over medium high heat. Whisk in curry paste and mix until smooth. The sauce will be thick, simmer for another couple of minutes. Continue to heat and reduce liquid. Turn heat off. Slowly whisk in the cold butter, one cube at a time into the pan.
- Step 4 Whisk until fully incorporated. The sauce shouldn’t get too cold so turn heat back onto the lowest setting on your stove. Remove pan every once in a while to cool off if need be.
- Step 5 Once all the butter is added and melted into the sauce to create a creamy looking texture. Strain the sauce through a fine mesh strainer into a serving bowl. Season with salt and add chopped basil and stir to combine. Serve immediately with the chicken.
Preheat oven to 350 F.
You can choose whether or not to cook chicken with the skin on or off. It’s all about preference here.
Season chicken breasts and thighs with salt and pepper. Heat the oil in a medium pan over medium high heat. Add chicken skin side down. Cook until skin is browned and crispy, about 4 minutes. Flip and cook the other side for a couple minutes.
This is the beautiful golden color you want.
Cook chicken in batches and remove chicken from the skillet to a foil lined sheet pan and finish cooking it in the preheated oven for 10 – 15 minutes or until internal temperature of the chicken is 155 degrees F. Remove chicken from the oven and cover with foil to rest until ready to serve.
In a separate skillet add chopped shallot, garlic, white wine and lemon juice. Bring to a boil and reduce wine by half over medium high heat. Whisk in curry paste and mix until smooth.
The sauce will be thick, simmer for another couple of minutes.
Continue to heat and reduce liquid. Turn heat off. Slowly whisk in the cold butter, one cube at a time into the pan.
Just keep whisking, just keep whisking….
Whisk until fully incorporated. The sauce shouldn’t get too cold so turn heat back onto the lowest setting on your stove. Remove pan every once in a while to cool off if need be.
Once all the butter is added and melted into the sauce to create a creamy looking texture. Strain the sauce through a fine mesh strainer into a serving bowl. Season with salt and add chopped basil and stir to combine. Serve immediately with the chicken.
Savor and Enjoy!
