MEDITERRANEAN CHICKEN WITH MEDJOOL DATES ENJOY DAN:

           MEDITERRANEAN CHICKEN WITH MEDJOOL DATES by CHEF DAN:

Serves 4

INGREDIENTS:

4 skinless, boneless chicken halves

Kosher salt and freshly ground pepper to taste

2 tablespoons olive oil

3 tablespoon Irish butter, divided

4 shallots, peeled, and halved lengthwise

4 garlic cloves, smashed and roughly chopped

5 fresh rosemary springs, divided

1/2-cup white wine

1-1/2-cups chicken stock

8 Medjool dates pitted and halved lengthwise (from Martha Medjool date farm in Yuma Arizona)

1 tablespoon capers, drained

1-1/2-tablespoons apple cider vinegar

DIRECTIONS: (PREHEAT OVEN TO 450 F)

1.    Set the chicken out 30 minutes before cooking.

2.   Place a cast-iron skillet in the oven 15 minutes.

3.   Season chicken and remove hot skillet from the oven.

4.   Place chicken breast in the hot skillet and place on the stove top.

5.   Add oil to the skillet over medium-high heat and when sizzling.

6.   Add the chicken and cook until golden brown about 4-5 minutes.

7.   Remove chicken from the skillet and set on a plate.

8.   Over medium-heat, melt 2 tablespoons butter in the skillet.

9.   Add the shallots and cook 4-5 minutes, undisturbed until caramelized.

10  Add the garlic, a few spring thyme springs+ I tablespoon butter.

11  Season with salt and pepper.

12  Toss the shallots and continue to cook until the begin to soften., 5-7 minutes.

13  Deglaze the skillet with the wine and reduce by half.

14  add a few more thyme springs, cooked chicken, chicken stock, and capers.

15  Bring to a boil and then reduce heat and simmer 15 minutes.

16  Remove from heat and add apple cider vinegar and dates

ENJOY DAN:                                                                           BON- APPETITE!!