4 Airline chicken breasts or boneless chicken breasts with skin on
Salt and Pepper to taste
2 large sweet potato
1 qt cream
Salt and pepper to taste
1 cup huckleberry or blueberry, either would be good and blueberry is more accessible
2 cup red wine vinegar
½ cup honey
1 cup barley
3 cup water
1 small acorn squash
Salt and pepper to taste
Oil as needed
Chicken: In a pan on high heat add enough oil to just cover the bottom of the saute pan. Season your chicken breasts with salt and pepper and when the oil is shimmering add your chicken breasts skin down. Leave on skin side until the skin is golden brown, about 4-5 minutes, and flip to the side without skin for another 4-5 minutes. Put chicken in the oven, in an oven safe pan, for another 7-10 minutes until its internal temperature reaches 165 degrees.
Sweet Potato Puree: Put sweet potatoes on a sheet tray and bake at 350 degrees until soft to the touch, this will take roughly 30-45 minutes. Once cooked allow to cool to room temperature, peel the potatoes and break them up in a medium pot. Add 1 quart of heavy cream to the sweet potato and bring up to a simmer and remove from heat. Add sweet potato to a blender in batches and add enough cream to cover potatoes and blend on high until smooth. Add salt as needed.
Pickled Huckleberries or Blueberries: Put berries in a heat resistant container. Heat vinegar and honey until boiling and pour over berries. You can use these immediately or they can hold up to a month in the refrigerator.
Fried Barley: Add 3 cups of water to 1 cup of barley in a medium pot and bring to a boil. Once to a boil reduce heat to a simmer and cook barley for 20-30 minutes until tender. Once cooked, strain the cooking liquid and spread barley out on a tray to cool and dry overnight. Once barley is dry heat about 2 cups of oil in a pot over medium heat until the oil reaches 375 degrees. Test oil with a couple pieces of barley, if they float, its ready! Fry barley in batches for roughly 5-10 seconds at a time. Let them drain on paper towels.
Grilled Acorn Squash: Peel skin off of acorn squash with a vegetable peeler. Continue to peel the flesh of the squash into thin strips. Brush the strips of squash with oil and season with salt and pepper. Grill the squash on each side until softened and slightly charred. You could also roast them for a few minutes in an oven at 350 degrees.
Plating: To build put about 2 tablespoons of sweet potato puree down on the plate in a circle, place the chicken on the edge of the sweet potato puree. On the puree place a few pickled berries, a tablespoon of puffed barley and four to five pieces of grilled squash.