Chicken with peanut butter gravy: Peppery Southern comfort
“The taste of crispy-skinned, pan-roasted chicken with pan gravy will never, ever get old to me,” said chef Sean Brock in South: Essential Recipes and New Explorations (Artisan). The key is to salt the chicken and refrigerate it overnight so that excess moisture dissipates.
Here, the chicken is served with a peanut butter gravy made with green peanut oil and green peanuts—which in the South are easy to find this time of year. turn breasts over, and transfer skillet to oven. Roast for about 10 minutes (until thermometer inserted in breast reads 140). Transfer chicken to a cutting board. Lightly cover with foil.
For the gravy: About 1½ tbsp of fat from the chicken should be left in skillet (add oil if needed). Remove thyme from skillet and place skillet over medium heat. Add onion and cook until it starts to soften. Stir in flour and cook, stirring constantly, until flour begins to turn a light golden color, about 2 minutes. Slowly stir in milk and chicken stock. Bring to simmer, stirring constantly. Reduce heat to low; stir in peanut butter, 1 tbsp plus 2 tsp green peanut oil, 1 tsp lime juice, and ¾ tsp pepper, and return gravy to simmer. Season lightly with salt; remove from stove.
To complete: Combine parsley, mint, peanuts, 2 tsp green peanut oil, and 1 tsp lime juice in a bowl. Season lightly with salt and pepper. Toss to combine; set aside. Keeping skin on, carve chicken away from bones. Slice each breast crosswise into ¾-inch-thick slices. Using pastry brush, lightly brush slices with 2 tsp green peanut oil and sprinkle with finishing salt. Spoon some gravy into center of four warm plates and place a sliced chicken breast on each. Garnish with herb salad. Serves 4.