Joseph Leonard's James McDuffee Shares his Recipe for Pan-roasted Chicken Breast with Baby Carrots, Turnips, and Mashed Potatoes
You've heard a lot about Joseph Leonard. Now, listen to the recipe for its pan-roasted chicken.
For a small, quaint West Village restaurant, Joseph Leonard has had a difficult time staying out of the press since it opened last summer. Even after the opening buzz died down, it made headlines for serving Cheerios and boxed water, having a car crash into it, and for owner Gabriel Stulman's various legal entanglements with his former business partners. For all the fuss and fanfare, the place still manages to turn out successful takes on simple, seasonal American, like the recipe for this Pan-roasted Chicken Breast with Baby Carrots, Turnips, and Mashed Potatoes, which Chef James McDuffee shares.
"It's just simple, anytime food, prepared very well, with great ingredients," he says of the dish.
Pan Roasted Chicken Breast with Baby Carrots, Turnips, and Mashed Potatoes
For the Carrots and Turnips:
1 bunch baby carrots, peeled and halved
1 bunch baby turnips, peeled and halved
2 sweet carrots, chopped into bite-size pieces
In separate pots, cover each vegetable in cold water and add a little salt. Over medium-high heat, bring each up to a simmer, but do not boil. Root vegetables cook more evenly and tend to not get mushy when you cook them slowly. Cook them until they just lose their crunch, remove from the water, and place in the refrigerator.
For the Mashed Potatoes:
4 large Idaho potatoes, peeled and diced
1/4 cup milk
1/4 cup heavy cream
1/4 lb butter, cubed
salt and white pepper, to taste
Make sure the potatoes are peeled and diced evenly. The exact size does not matter as much as cutting them evenly, which will allow for even cooking. In a pot, cover the potatoes in cold water and add a little salt. Over high-medium heat, bring them to a simmer, but do not boil. Cook them until you are able to pass a spoon through a piece and it appears flaky all the way through.
In a separate pot, combine the milk and cream, and bring them to a simmer. Remove from heat. Remove the water from the potatoes, and place the them back in the pot. With a whisk, smash the potatoes, then slowly add your milk and cream until the potatoes reach the desired consistency. Fold in the cold, cubed butter, and adjust the seasoning with salt and pepper.