Recipe - Pan-Fried Halibut With Mussles And Pesto

Marinade
1 teaspoon Hungarian paprika
1 teaspoon Ground pepper
1 teaspoon Minced; garlic
1 teaspoon Minced; onion
One half teaspoon Salt
2 tablespoon Lemon juice
1 One half pound Free range chicken
One fourth cup Flour
One half cup Peanut oil
1 cup Chicken stock
1 teaspoon Minced tarragon
4 Tomatoes; tops cut off and
; hollowed out
2 tablespoon Extra virgin olive oil
Salt and pepper to taste
One half pound Asparagus
One half pound Julienne of fennel
One half pound Julienne of parsnips
One half pound Baby corn
One half pound Julienne of celery
1 teaspoon Minced; fresh thyme
4 tablespoon Lemon juice
1 teaspoon Lemon zest

Combine all marinade ingredients and mix thoroughly. Rub this mixture all
over chicken and allow to rest overnight in the refrigerator. Split chicken
in half and remove back bone. Dust chicken in One fourth cup of flour and pan fry
in peanut oil for 10 minutes on each side. Remove from oil and add stock
and tarragon. Simmer 8 minutes. Place chicken on platter and place tomatoes
around chicken. Lightly oil and season all vegetables, except tomatoes.
Broil in a 550 degree oven for 5 minutes. Sprinkle with lemon juice, thyme,
and lemon zest. Place in hollowed tomatoes and warm.

Original Title: PAN FRIED MARINATED BABY CHICKEN WITH SPRING VEGETABLES
BASKET AND TARRAGON VINAIGRETTE

Busted and entered for you by: Bill Webster

CHEF DU JOUR SHOW#DJ9278 BOBBY FLAY, JACK MCDAVID

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