By Chef Matthew Medure | Images by Andy Varnes
Matthew’s Restaurant has been a San Marco advantageous eating standout for a quarter-century. Founder and govt chef Matthew Medure’s culinary roots run deep in Northeast Florida, relationship again to 1991 when he arrived to assist open the signature restaurant at The Ritz-Carlton, Amelia Island. Since then, he and brother David have created an award-winning assortment of eateries starting from connoisseur burger joints (M Shack) to a basic bistro (Rue Saint Marc) to a Ponte Vedra Seashore favourite (Restaurant Medure). If one can prepare dinner it, likelihood is Matthew has, and completed so many instances. Right here, he shares the recipe of a comparatively easy dish of Lemon Orzo Hen with Kale, one positive to please even essentially the most finicky gourmand.
Elements
2 Tbls butter
2 cloves garlic, minced
2 lemons. one sliced skinny & one juiced
6 rooster thighs, bone-in
2 Tbls olive oil
Salt and pepper
1/4 cup avocado oil
1 cup orzo pasta
1/2 cup white wine
2 cups rooster broth
8-10 oz. kale, picked and washed
5-6 recent thyme sprigs
Process
1. Place a heavy backside forged iron casserole dish on medium warmth and soften the butter
2. Add the minced garlic and lemon slices and gently prepare dinner on either side for a couple of minutes till softened
3. Switch lemons and garlic right into a small dish and reserve for later use
4. Drizzle olive oil over the rooster and season generously with salt and recent floor pepper
5. In the identical pan, flip the warmth as much as medium excessive and add the avocado oil
6. Place the rooster pores and skin facet down and brown for a couple of minutes, then do the identical on the opposite facet. Switch to a resting plate leaving the fats within the pan
7. In the identical pan, add the orzo and calmly brown for a minute, then add the wine
8. Scale back the wine by half (about two minutes) then add rooster broth and kale
9. Switch the rooster, pores and skin facet up, again to the pan, prime the rooster with the reserved lemon slices and thyme
10. Add the juice of 1 lemon, place the lid on prime and bake in a 350-degree oven for one hour
11. Take away the pan from the oven and let relaxation lined for half-hour earlier than serving