Chef Sharon Hage
York Street | Dallas
It’s no coincidence that Sharon Hage’s
restaurant is a favorite destination for working chefs and food
industry professionals in Dallas. In what feels like the same school
as Café Paradiso and Chez Panisse, York
Street’s product-driven menu conveys a generosity and
spontaneity from the kitchen to the table. Sharon Hage’s well-balanced
dishes are unfussy and fresh, served in a small, stand-alone house
completely free of pretense. The duck tongue salad, which arrives
with a wobbling softly-poached egg, reveals Sharon’s ability
to make daunting ingredients accessible and comfortable while lending
them a serious depth of flavor and texture. Though her background
is in small and large hotels, Sharon’s restaurant, philosophy,
and miniscule kitchen are the very antithesis. Sharon’s menu
reflects her strong commitment to sustainability with strictly seasonal
and often locally-driven dishes and sets the standard for a sustainable
kitchen without compromising flavor and creativity.
The Dishes that Clinched
Recipe for Rotisserie Chicken
with Chopped Liver Panzanella
Chef Sharon Hage of York Street—Dallas, TX
Adapted by StarChefs.com
Yield: 6-8 Servings
Ingredients:
Chicken:
- 1 3-to-3½-pound whole natural chicken
- Sea salt and black pepper
- 5 sprigs fresh thyme
- 6 sprigs parsley
- 1 lemon, cut in half
- 5 cloves garlic
Panzanella:
- ½ pound crusty white bread (preferably Ciabatta-style
or Sourdough)
- Extra virgin olive oil
- Sea salt
- Fresh ground black pepper
- 2-3 cloves garlic, peeled and thinly sliced
- 1 large shallot, peeled and thinly sliced
- ¼ cup red wine vinegar
- 2 Tablespoons fresh lemon juice
- ¼ pound natural chicken livers, cleaned and trimmed
- 1/3 cup Italian parsley leaves, washed and dried
- ¼ cup celery leaves, washed and dried
- 2 Tablespoons minced chives
- Sea salt
- Freshly ground red and black pepper
Method:
For the Chicken:
Preheat oven to 300°F. Rub chicken generously with salt
and pepper, inside cavity and all over outside of bird. Stuff cavity
with thyme, parsley, garlic and lemon halves. Slow-roast chicken,
uncovered, until leg bone rotates easily and skin is brown and crisp,
approximately 1½ hours. Remove aromatics from cavity and
allow chicken to rest for 15-20 minutes before carving. Reserve
drippings for use in the salad.
For the Panzanella:
Preheat oven to 350°F. Dice bread into 1-inch cubes and with
extra virgin olive oil, salt and pepper. Spread seasoned bread out
in a single layer on a sheet tray and toast in the oven until brown
and completely crisp.
In small mixing bowl, combine thinly sliced garlic and shallot
with red wine vinegar and lemon juice and set aside. Season the
chicken livers with salt and pepper. Heat a 10-inch saute pan, coat
with a thin layer of extra virgin olive oil, and sear the chicken
livers in a single layer in the hot pan, turning them only once
to brown the other side. Cook the livers to just past medium rare.
Remove the livers from the pan to a plate large enough to hold them
in a single layer. Allow the livers to cool slightly before slicing.
Once bread is brown and crisp, transfer to a large mixing bowl.
Add reserved pan drippings to the garlic, shallot, vinegar and lemon
mixture, and season with salt and pepper. Toss ingredients until
bread begins to absorb, but don't allow it to get too soft. Add
sliced chicken livers and enough extra virgin olive oil to balance
the vinegar. Right before serving, add parsley leaves, celery leaves,
and chive.
To Assemble and Serve:
Arrange panzanella on a plate or platter. Carve chicken into desired
portions and place on top of the panzanella.
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