Nick Leahy's Provencal Chicken with Persillade & Dijon-Apple Cabbage

Set to open two new concepts in the Midtown neighborhood of Atlanta this winter, a French provencal restaurant called Aix with a connecting wine bar next door named Tin Tin, chef and new father Nick Leahy surely has a lot on his plate - but you better believe it’s all delicious! Born in Bermuda, Leahy brings his heritage and experiences growing up cooking with his mother and later traveling the world to the kitchen, where he expertly crafts dishes that highlight the quality of fresh ingredients without too much complexity. This dish is an excellent example of those sentiments: whole chicken from Springer Mountain Farms is painted with a mixture of Greek yogurt and fresh herbs before taking a turn in the oven to cook until savory and fragrant. It’s paired with a tender mixture of braised cabbage and apple seasoned with cider vinegar and mustard for a bit of brightness to complement the comforting notes of this family-style meal.

Prep Time: 15 Min Cook Time: 80 Min No Added Gluten

About the Dish

1/2 cup Greek Yogurt
8 cloves Garlic
2 sprigs Rosemary
4 sprigs Basil
1 1/2 teaspoons Provencal Spice Blend
1 tablespoon Beautiful Briny Sea French Picnic Salt
1 Whole Chicken
3 Lemon
1 Onion
1 Apple
18 ounces Cabbage
1/4 cup Heavy Whipping Cream
1/4 cup Apple Cider
4 packets Grey Poupon Dijon Mustard
2 ounces Parsley
Per Serving
Nick Leahy

“The best thing about small plates is that they don’t have to be formulaic: it isn’t just ‘Here’s your protein, vegetable, sauce, and you have a plate,’” Chef Leahy said. “If you have beautiful turnips or corn, you can highlight their great taste without worrying about everything else, and you can have lot of dishes on the menu that change with the season.”

Set to open two new concepts in the Midtown neighborhood of Atlanta this winter, a French Provencal restaurant called Aix with a connecting wine bar next door named Tin Tin, chef and new father Nick Leahy surely has a lot on his plate - but you better believe it’s all delicious! Born in Bermuda, Leahy brings his heritage and experiences growing up cooking with his mother and later traveling the world to the kitchen, where he expertly crafts dishes that highlight the quality of fresh ingredients without too much complexity. Leahy was working in restaurants by high school, and eventually worked his way up to a position at Food Studio under Atlanta legend, Chip Ulbrich. Food Studio was Nick’s crash course in combining taste with technique: Chip taught him not only how to find the bold flavors in a dish, but how to do it without being too complex. “The best thing about small plates is that they don’t have to be formulaic: it isn’t just ‘Here’s your protein, vegetable, sauce, and you have a plate,’” Chef Leahy said. “If you have beautiful turnips or corn, you can highlight their great taste without worrying about everything else, and you can have lot of dishes on the menu that change with the season.” - Chef Bio and Photography Courtesy of Springer Mountain Farms

METHOD

1
MISE EN PLACE • Heat oven to 400°F. • Peel and mince garlic. • Pick and mince rosemary and basil leaves together. • Quarter 1 lemon. Note: If you prefer to use a food processor, you may leave herb leaves and garlic whole.
2
In a bowl or food processor, combine yogurt, 1/3 of garlic, rosemary, basil, Provencal spice and French Picnic salt.
3
• Pat chicken dry. Place in a baking dish or roasting pan. • Remove neck and giblets (save for another use). • Stuff chicken with lemon quarters.
4
• Rub chicken all over with herbed yogurt. • Roast in oven, basting every 20 minutes, until juice run clear, 45-60 minutes. • Let rest 10 minutes.
5
While chicken roasts: • Pick and chop parsley. • Peel, halve and thinly slice onion. • Peel apple. Shred on a grater. • Quarter cabbage lengthwise. Cut away core. Shred leaves crosswise. • Zest and juice remaining 2 lemons.
6
Place a sauce pot over medium heat. Add 2 teaspoons cooking oil. When oil is warm, add onion. Cook, stirring, until onion begins to become translucent, 2-3 minutes.
7
Add cabbage, apple and 1/2 teaspoon kosher salt. Cook, stirring, until cabbage wilts, 3-4 minutes.
8
Fold in 1/4 cup cream (save remaining cream for another use), cider and mustard. Reduce heat to low. Cook, stirring occasionally, until cabbage is very tender, about 20 minutes.
9
While cabbage cooks, in a bowl or food processor, combine parsley, remaining garlic, 1/2 cup olive oil, lemon juice and lemon zest. Taste and adjust seasoning as desired with kosher salt and black pepper.
10
• Carve chicken. • Drizzle chicken with persillade. • Serve with cabbage, and enjoy!

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